Avocado deviled eggs

Remember the other day when I posted about How To Make Best Hard Boiled Eggs? That wasn’t by accident because you’ll want them for this recipe.

I love deviled eggs and I adore avocado. I decided to marry the two and we loved the guacamole-inspired vibe.

The creaminess and wholesome excess fat from the avocado adds additional richness and taste to these deviled eggs that’s so satisfying.

The filling tastes like jacked up guac in the greatest attainable way from the mayo (although you could possibly skip it if you had to), Grey Poupon, lime juice, and cilantro. So a lot flavor.

Deviled eggs get their title ‘deviled’ due to the fact in the 18th century foods that had been spicy were explained to be deviled. In individuals days apparently mustard and pepper have been spicy. Whereas my definition of spicy is a Scotch bonnet pepper.

Depending on how devilish you want items, add cayenne or chili powder. Or omit and use (smoked) paprika or use no red spices at all. Your decision.

Because this filling is hand-mashed and retains some texture, dolloping the filling into the egg white halves with a spoon is recommended. Plus it’s far simpler that way than piping it in like you would with classic deviled eggs.

If you’re producing these for an event and need to have to make a big amount, I suggest tough boiling and peeling your eggs the evening ahead of, storing them in the fridge, and prepping the filling as shut to service as possible. I kept an eye on the shade of the filling as time passed and stored airtight in the fridge, it held a decently green color for about eight hrs. Avocados oxidize and there’s no way around it.

Avocado Deviled Eggs

Yield: 12 halves (6 entire eggs)

Total Time: about 20 to 25 minutes

Prep Time: 15 minutes

Cook Time: about 10 to 12 minutes

I married deviled eggs and avocado and loved the guacamole-inspired vibe. The creaminess and healthier unwanted fat from the avocado adds added richness and flavor that’s so satisfying. There’s also mayo, Grey Poupon, lime juice, and cilantro for so much flavor. Dependent on how devilish you want your eggs add cayenne or chili powder, or omit and use (smoked) paprika, or use no red spices at all. Mash the filling and simply dollop it in.


  • 6 challenging boiled large eggs, peeled and halved
  • 1 ripe avocado, peeled and seeded
  • one tablespoon lime juice (lemon juice could be substituted)
  • one rounded tablespoon mayonnaise
  • 1 rounded teaspoon dijon mustard (I employed Grey Poupon)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper or chili powder, optional and to taste
  • two tablespoons finely minced fresh cilantro or to taste
  • paprika or smoked paprika, optional for garnishing (cayenne pepper or chili powder may possibly be substituted for a spicy kick)


  1. Make a batch of Excellent Difficult Boiled Eggs (Tip – Boil a couple additional eggs in situation yours don’t peel very easily and a number of rip or are raggedy), peel, and halve them lengthwise. Scoop out the yolks into a big bowl and set whites aside on a platter.
  2. To the bowl with the yolks, include the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.
  3. Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. much more salt, spice, and so on.
  4. Dollop the filling into the whites with a small spoon.
  5. Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving quickly is very best alternatively area in an airtight container and refrigerate for up to eight hrs ahead of serving, noting the avocado will oxidize as time passes and the shade of the filling will turn duller.

Recipe from Averie Cooks . All images and articles are copyright protected. Please do not use my pictures with out prior permission. If you want to republish this recipe, please re-write the recipe in your very own words, or just website link back to this submit for the recipe. Thank you.

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