Description
A delightful twist on classic deviled eggs, offering a creamy texture and rich flavor with the addition of avocado.
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lime juice (freshly squeezed)
- Salt and pepper to taste
- Red pepper flakes (optional, for garnish)
- Fresh cilantro or parsley (for garnish)
Instructions
- Start by boiling the eggs. Place them in a pot and cover with water. Bring to a boil over medium heat, then cover and remove from heat, letting them sit for about 12 minutes.
- Transfer the eggs to an ice bath or run under cold water for 5-10 minutes to cool.
- Once cool, carefully crack and peel the eggs.
- Slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Set egg whites aside.
- Add the avocado, mayonnaise, Dijon mustard, lime juice, and salt and pepper to the yolks, and mash until creamy.
- Taste the mixture and adjust the seasoning if necessary.
- Using a spoon or piping bag, fill each egg white half with the avocado-yolk mixture.
- Sprinkle red pepper flakes and fresh herbs on top for garnish.
- Enjoy your Avocado Deviled Eggs fresh, or refrigerate for later.
Notes
Best enjoyed within 1-2 days. Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 180mg