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Avocado Deviled Eggs Recipe

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★★★★★

4.9 from 109 reviews

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.

Ingredients

Scale

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.

Keywords: avocado deviled eggs, healthy deviled eggs, avocado recipes, easy appetizer, party snacks, low carb snacks, gluten free appetizer

Find it online: https://cookcrisis.com/avocado-deviled-eggs-recipe/