Description
Creamy and tangy deviled eggs made with ripe avocado instead of mayo, perfect for parties.
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 1 to 2 teaspoons fresh lime juice (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated (or a pinch of garlic powder)
- Salt and black pepper to taste
- Optional: cayenne, hot sauce, chopped cilantro, smoked paprika
Instructions
- Boil and cool the eggs: Place eggs in a pot, cover with water, bring to a gentle boil, turn off the heat, cover, and let sit for 10 to 12 minutes. Drain and move into ice water for 5 minutes to help peel.
- Peel and slice: Tap the eggs gently on the counter and peel under running water if needed. Slice each egg lengthwise.
- Make the filling: In a bowl, combine egg yolks, avocado, lime juice, mustard, garlic, salt, and pepper. Mash until smooth.
- Fill the whites: Spoon or pipe the filling back into the egg whites. Adjust salt and lime to taste.
- Top and serve: Optionally sprinkle with smoked paprika, chopped cilantro, and flaky salt before serving.
Notes
For a fancier presentation, use a zip-top bag as a piping bag to fill the egg whites. Keep the eggs cold if serving at a party.
Nutrition
- Serving Size: 1 serving (2 egg halves)
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 210mg