Avocado Deviled Eggs
A creamy and zesty twist on classic deviled eggs, featuring ripe avocado and lime juice for a fresh flavor.
Ingredients
Main Ingredients
- 4 large large eggs Look for eggs that are free-range for the tastiest results.
- 1 ripe avocado Should be perfectly ripe to mash easily.
- 1 tablespoon lime juice Helps prevent browning of avocado.
- to taste salt and pepper Simple seasonings that elevate the dish.
- 1 tablespoon chopped cilantro (optional) Fresh herb to add flavor; can substitute with basil or chives.
- to taste paprika for garnish (optional) Adds a pop of color.
Instructions
Cooking the Eggs
- Place the eggs in a pot and cover them with cold water—enough for about an inch above the eggs.
- Bring to a rolling boil over medium heat.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes.
- After 12 minutes, move the eggs to an ice bath to cool down quickly and prevent gray rings on yolks.
Preparing the Filling
- Once cooled, gently tap the eggs on a hard surface to crack the shell, and peel them.
- Cut the peeled eggs in half and scoop out the yolks into a mixing bowl.
- Add the ripe avocado, lime juice, salt, and pepper to the yolks. Mash together until smooth.
- For texture, leave a few small chunks of avocado.
Assembling
- Spoon or pipe the creamy mixture back into the egg whites.
- Garnish with paprika and chopped cilantro, if desired.
Notes
Best served fresh. Leftovers should be kept in an airtight container in the fridge. Consume within a day as avocado tends to brown.