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Avocado Deviled Eggs Recipe (A Delicious Twist on a Classic)

Avocado Deviled Eggs

A delightful twist on a classic appetizer, these Avocado Deviled Eggs are easy to make, packed with flavor, and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Avocado Filling
  • 6 large eggs the star of the show!
  • 1 ripe avocado creamy and full of healthy fats.
  • 1 tbsp lime juice for a zesty kick.
  • 1 tsp Dijon mustard adds a nice depth of flavor.
For seasoning
  • to taste salt simple seasonings that elevate the dish.
  • to taste pepper simple seasonings that elevate the dish.
  • 2 tbsp chopped fresh cilantro optional for freshness and color.
  • for garnish paprika optional for a classic touch of flavor and flair.

Equipment

  • Pot
  • Mixing Bowl
  • Ice Water Bowl

Method
 

  1. Step 1: Boil the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil over medium heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes.
  2. Step 2: Cool the eggs. Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
  3. Step 3: Peel the eggs. Gently tap the eggs on a hard surface to crack the shell, then peel the eggs under running water.
  4. Step 4: Prepare the filling. Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the egg whites aside.
  5. Step 5: Mash the ingredients. Add the ripe avocado, lime juice, Dijon mustard, salt, and pepper to the bowl with the yolks. Mash together until smooth and creamy.
  6. Step 6: Fill the egg whites. Spoon or pipe the avocado mixture back into the egg whites.
  7. Step 7: Garnish and serve. Sprinkle with paprika and top with chopped cilantro if desired.

Notes

These Avocado Deviled Eggs are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.