Description
Make a healthier twist on the classic appetizer with these creamy Avocado Deviled Eggs. You get all the rich flavor without the heavy mayonnaise.
Ingredients
Scale
- 12 large eggs
- 2 ripe avocados
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat.
- Once boiling, remove from heat, cover, and let stand for 10 minutes.
- Transfer eggs to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Place the egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until fine crumbs form.
- Add the avocado, lime juice, Dijon mustard, salt, pepper, and cayenne pepper (if using) to the mashed yolks.
- Mix everything well until the filling is completely smooth and creamy. You can use a fork or a hand mixer for the best texture.
- Spoon or pipe the avocado yolk mixture back into the egg white halves.
- Sprinkle the tops with paprika before serving.
Notes
- For extra smooth filling, press the yolk mixture through a fine-mesh sieve before mixing with the avocado.
- If you do not have an ice bath, run the eggs under cold water until cool enough to handle.
- Use firm, ripe avocados for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0.2g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.7g
- Protein: 3g
- Cholesterol: 70mg