Avocado Deviled Eggs
Avocado Deviled Eggs combine creamy mashed avocado with protein-rich hard-boiled eggs, zesty lime, and fresh herbs for a nutritious, flavorful appetizer or snack that’s easy to make and satisfying to eat.
Equipment
- 1 steamer basket (optional)
- 1 Medium Saucepan – for boiling gnocchi
- 1 Mixing Bowl
- 1 Sharp Paring Knife
- 1 large spoon and 1 small spoon
Ingredients
- 6 large eggs
- 2 ripe avocados
- 1 tablespoon fresh lime juice or lemon juice
- ½ teaspoon fine salt
- 1 tablespoon sour cream optional, omit for dairy-free
- 1 tablespoon chopped fresh cilantro plus extra for garnish
- 1 serrano or ½ jalapeño chili finely minced (include seeds for heat or omit for milder flavor)
- 1 tablespoon chopped chives or green onions
Instructions
- Steam the Eggs for Easy Peeling: Pour about an inch of water into a medium-sized saucepan and place a steamer basket inside. If you don’t have a basket, the eggs can be placed directly in the water. Bring the water to a steady boil. Gently add the eggs and cover the pot with a lid. Let them steam for 15 minutes, ensuring the eggs cook thoroughly but remain tender. Once done, immediately transfer the eggs to a bowl of ice water to cool down quickly and stop further cooking.
- Prepare and Halve the Eggs: After the eggs have cooled completely, carefully peel off their shells. Using a sharp knife, slice each egg in half lengthwise. Arrange the egg whites on a serving plate, creating small wells for the filling. Set aside the yolks in a separate bowl for later use.
- Mash the Avocado Base: Slice the avocados in half, remove the pits, and scoop the creamy flesh into a mixing bowl. Use a fork to mash until mostly smooth but still slightly chunky for texture.
- Combine Filling Ingredients: Add 2 to 4 of the cooked egg yolks to the mashed avocado. Break them up gently with your fingers for a mix of creamy and crumbly texture. Stir in the lime juice and salt to brighten and season the mixture. Incorporate the sour cream for added creaminess if using. Fold in the chopped cilantro, minced chili pepper, and chives evenly, blending all the flavors together.
- Stuff the Egg Whites and Garnish: Spoon generous portions of the avocado mixture into the hollows of the egg whites. Garnish each deviled egg with a small sprig of fresh cilantro or a sprinkle of chopped chives to add a fresh, vibrant touch.
Notes
- Steaming Tip: Steaming eggs instead of boiling helps make peeling easier and reduces cracking. If you don’t have a steamer basket, placing eggs directly in boiling water still works well.
- Adjusting Heat: To control the spice level, remove the seeds from the chili pepper or substitute with a milder pepper.
- Dairy-Free Variation: Simply skip the sour cream or substitute with a dairy-free yogurt or mashed silken tofu for creaminess.
- Yolk Leftovers: Save extra yolks for another recipe such as egg salad, or sprinkle them on salads for added texture and nutrition.
- Serving Suggestions: These avocado deviled eggs are perfect as a protein-packed snack, party appetizer, or a light lunch option alongside fresh greens.
