Avocado Deviled Eggs Recipe

Introduction

Avocado Deviled Eggs are a fresh and flavorful twist on the classic appetizer. Creamy avocado blends with zesty lime and a hint of spice to create a smooth, vibrant filling that’s perfect for parties or a simple snack.

Ingredients

• 12 large eggs
• 2 avocados, pitted
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1/2 jalapeno, deseeded and minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Step 1: Hard boil the eggs by covering them with about 1 ½ inches of water in a large saucepan. Bring the water to a boil, then remove the pan from heat and cover with a lid. Let the eggs cook this way for 18 minutes. Meanwhile, prepare a bowl with ice and cold water.
2. Step 2: Transfer the eggs to the ice water bath using tongs. Let them cool for a few minutes until they are easy to handle, then peel the shells off.
3. Step 3: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks into a food processor.
4. Step 4: Add the avocados, lime juice, minced garlic, jalapeno, cayenne pepper, and kosher salt to the food processor. Blend until the mixture is smooth and creamy, pausing occasionally to scrape down the sides.
5. Step 5: Add the chopped cilantro and pulse a few times to combine. Taste the filling and adjust the seasoning if needed.
6. Step 6: Spoon or pipe the avocado filling into the hollowed egg whites. Garnish with extra cilantro and a light sprinkle of cayenne pepper.
7. Step 7: Serve immediately and enjoy the fresh flavors!

Tips & Variations

• To make peeling eggs easier, use eggs that are a few days old rather than very fresh ones.
• Adjust the amount of jalapeno and cayenne to control the heat level to your preference.
• Add a dash of smoked paprika on top for a subtle smoky flavor.
• For a dairy twist, stir in a small spoonful of sour cream or Greek yogurt to the filling for extra creaminess.

Storage

Store leftover avocado deviled eggs in an airtight container in the refrigerator for up to 2 days. Because avocados can brown, you may notice slight color changes, but the flavor remains good. Serve chilled and if desired, add a squeeze of fresh lime before serving to refresh the taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these deviled eggs in advance?

Yes, you can prepare the filling and hard-boil the eggs ahead of time, but it’s best to fill the eggs close to serving time to keep the avocado fresh and prevent browning.

What can I use if I don’t have a food processor?

You can mash the egg yolks and avocado together with a fork until smooth, then mix in the other ingredients by hand. It may be less creamy but still delicious.

Avocado Deviled Eggs Recipe

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These Avocado Deviled Eggs offer a creamy, zesty twist on the classic appetizer by combining rich avocado with tangy lime, garlic, and a hint of jalapeño heat. Perfect as a healthy, flavorful snack or party dish, they provide a vibrant and delicious way to enjoy deviled eggs with fresh cilantro and a touch of cayenne for a subtle kick.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs

• 12 Large Eggs

Filling

• 2 Avocados, pitted
• 3 Tablespoons Lime Juice
• 2 Cloves Garlic, minced
• 1/2 Jalapeno, deseeded and minced
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Kosher Salt
• 1/4 Cup Fresh Cilantro, finely chopped

Instructions

1. Hard boil the eggs: Place 12 large eggs in a large saucepan and cover them with about 1 ½ inches of water. Bring the water to a boil over high heat, then immediately remove the pan from heat and cover it with a lid. Let the eggs cook in the hot water, covered, for 18 minutes.
2. Cool and peel the eggs: While the eggs are cooking, prepare a large bowl filled with ice and cold water. After 18 minutes, use tongs to transfer the eggs to the ice water bath to stop the cooking process and cool them down for a few minutes. Once cooled enough to handle, peel the eggs carefully.
3. Prepare the filling: Slice each egg in half lengthwise. Carefully remove the yolks and add them to a food processor. Add the pitted avocados, lime juice, minced garlic, deseeded and minced jalapeno, cayenne pepper, and kosher salt. Process until the mixture is creamy and smooth, stopping occasionally to scrape down the sides to ensure even mixing.
4. Add cilantro and adjust seasoning: Add the finely chopped fresh cilantro into the food processor and pulse a few times to combine. Taste the filling and adjust seasoning with more salt or cayenne pepper as desired.
5. Fill the egg whites: Using a spoon, a piping bag, or a small corner cut from a plastic bag, fill the hollowed egg whites with the avocado-yolk mixture. Arrange the filled eggs on a serving platter.
6. Garnish and serve: Sprinkle additional chopped cilantro and a pinch of cayenne pepper over the top for extra flavor and color. Serve the avocado deviled eggs immediately for the best taste and texture.

Notes

• Note 1: Use fresh large eggs for the best results in hard boiling without cracking.
• Note 2: Choose ripe but firm avocados to ensure a creamy filling that holds its shape.
• Note 3: Removing seeds from jalapeño reduces heat; adjust according to your spice preference.
• Note 4: If you don’t have a food processor, mash the yolks and avocado well with a fork or potato masher until smooth.
• Note 5: These eggs are best served immediately but can be refrigerated for up to 8 hours. Avoid longer storage as avocado may brown.

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