Avocado Deviled Eggs Recipe

I enjoy merging traditional dishes with fresh, wholesome ingredients that make them not just flavorful but also full of health benefits. For many classic dishes, if you look closely, you’ll see there are opportunities to tweak them just a bit to make them healthier, but without taking a hit on taste.

That’s why I’m really excited to share with you my version of Deviled Eggs, using creamy avocado as a base with the yolks. This not only enhances the dish’s texture and taste but also elevates its nutritional profile to offer healthy fats and plenty of essential vitamins.

I started with six large eggs, perfectly boiled, halved, and just waiting to be deviled. I enjoy the addition of a touch of crunch and freshness from finely chopped red onion and the herby scent of cilantro.

For those who like their deviled eggs with a bit of heat, I recommend adding minced jalapeño. Finally, a dusting of smoked paprika lends a hint of smokiness that both enhances the appearance of these eggs and bumps up their aromatic complexity.

Overall, these accompaniments make for a nutritious, satisfying, and utterly delicious snack or appetizer.

Ingredients

Avocado: Contains healthy fats and fiber—promotes heart health and satiety.

Eggs: Rich in protein and necessary nutrients for the restoration of muscles and tissues.

Lime juice contributes a zesty citrus flavor and is a superb source of vitamin C and antioxidants.

Red Onion: Provides a crisp texture and an edge of sharpness, as well as a dose of vitamins and minerals.

Cilantro: Offers a vibrant, herbaceous taste and is an excellent source of antioxidants.

Jalapeño: Provides metabolism-boosting vitamin C and a spicy jolt.

Ingredient Quantities

• 6 large eggs
• 1 ripe avocado, peeled and pitted
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon jalapeño, finely minced (optional)
• 1/4 teaspoon smoked paprika, for garnish

Instructions

1. Arrange the eggs in a single layer in a saucepan and add enough water to cover them by about an inch. Place the pan over medium-high heat and bring the water to a boil. Once the water reaches a rolling boil, cover the pan, remove it from the heat, and let it sit for 10 minutes.

2. After 10 minutes, move the eggs to a bowl filled with ice water and let them sit in the icy bath for 5-10 minutes. This treatment will cool the eggs and make peeling them easy.

3. Each egg should be cut in half lengthwise and the yolks removed. The yolks, however, must be placed in a medium mixing bowl and mixed well. The egg whites should be set aside for later use.

4. In the bowl with the egg yolks, add the ripe avocado, lime juice, mayonnaise, and Dijon mustard.

5. Mash the yolk and avocado mixture until smooth and creamy, using either a fork or a food processor.

6. Salt and black pepper can season this mixture in accordance with your taste. You can make it as spicy or as mild as you want. The key ingredients are as follows: red onion, finely chopped; fresh cilantro; and jalapeño. These are the components that will give your guacamole some real flavor.

7. Spoon or pipe the mixture of yolks and avocado into the hollows of the egg whites.

8. Place the completed eggs on a platter for serving.

9. Smoky paprika dusts the top of every egg, lightly and artfully.

10. Refrigerate the dish until you’re ready to serve it, but don’t let it languish in the fridge for too long. Your avocado deviled eggs will taste best the day you make them.

Equipment Needed

The following is a list of equipment you’ll need to make Louisiana Crab Cakes:

1. Saucepan
2. Bowl (for ice water)
3. Medium mixing bowl
4. Fork or food processor
5. Knife
6. Spoon or piping bag
7. Cutting board
8. Platter (for serving)

FAQ

• Can I make Avocado Deviled Eggs ahead of time?Certainly! It is possible to prepare both the eggs and the avocado filling ahead of time. Keep them apart and combine the two only moments before you serve them for the best possible taste and texture. Or, you might want to consider making the filling the day of and keeping the eggs the way they are until then!
• How do I store leftover Avocado Deviled Eggs?Keep them in an airtight container in the refrigerator for as long as 2 days. Cover with plastic wrap to prevent the avocado from turning brown.
• Can I substitute lime juice with lemon juice?Certainly, you can substitute lemon juice if lime juice is unavailable. The flavor will be altered a trifle, but the result will still be a tasty treat.
• What can I use instead of mayonnaise?Greek yogurt or sour cream can be used as a substitute for mayonnaise in this recipe.
• Is the jalapeño necessary in the recipe?The optional jalapeño gives the dish a mild heat. If you want a dish with a milder flavor, you can easily leave it out.
• Can I add more avocado to the filling?Certainly, you can savor the forthcoming creamy texture without the addition of avocado. (This is a good thing for avocado haters. The blender works hard to create a silky-smooth consistency.)
• What can I use instead of smoked paprika for garnish?If smoked paprika is unavailable, you can use regular paprika or omit it entirely.

Substitutions and Variations

1 ripe avocado, peeled and pitted – For a lighter option, substitute with 1/2 cup Greek yogurt.
1 tablespoon lime juice—Use lemon juice for a slightly different citrus flavor, but otherwise substitute 1:1 for the lime juice.
1 tablespoon mayonnaise – Substitute with Greek yogurt for a healthier, tangy option.
1 teaspoon Dijon mustard – Substitute with yellow mustard for a milder taste.
One tablespoon of chopped cilantro—this may be substituted with parsley for a different note of herbaceousness.