Avocado Deviled Eggs Recipe

Introduction

Avocado deviled eggs are a creamy, flavorful twist on a classic appetizer. Combining smooth avocado with zesty lime and a hint of jalapeno makes for a refreshing snack that’s perfect for any gathering. Easy to prepare and packed with vibrant flavors, these deviled eggs are sure to impress.

Ingredients

• 12 large eggs
• 2 avocados, pitted
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1/2 jalapeno, deseeded and minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Step 1: Hard boil the eggs by placing them in a large saucepan covered with about 1 ½ inches of water. Bring the water to a boil, then remove the pan from heat and cover it with a lid. Let the eggs cook in the hot water for 18 minutes. Prepare a bowl with ice and cold water.
2. Step 2: Transfer the eggs to the ice water bath using tongs to cool. Once cool enough to handle, peel the eggs carefully.
3. Step 3: Cut each egg in half lengthwise and remove the yolks, placing them into a food processor.
4. Step 4: Add the avocados, lime juice, minced garlic, minced jalapeno, cayenne pepper, and salt to the food processor. Process until smooth and creamy, pausing occasionally to scrape down the sides for even blending.
5. Step 5: Add the chopped cilantro and pulse a few times to combine. Taste the filling and adjust seasoning if needed.
6. Step 6: Fill the hollowed egg whites with the avocado mixture using a spoon, a piping bag, or a plastic bag with the corner snipped off.
7. Step 7: Garnish the deviled eggs with extra cilantro and a light sprinkle of cayenne pepper. Serve immediately and enjoy!

Tips & Variations

• For a smoother filling, make sure to fully blend the avocado and yolks until creamy without lumps.
• If you prefer less heat, reduce or omit the jalapeno and cayenne pepper.
• Add a touch of smoked paprika on top for a smoky twist.
• Use fresh lime juice for the best bright and zesty flavor.

Storage

Store avocado deviled eggs covered in an airtight container in the refrigerator for up to 2 days. Because of the avocado, the filling may darken slightly over time. To help prevent browning, add extra lime juice to the mixture. Serve chilled and avoid reheating to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make avocado deviled eggs ahead of time?

Yes, you can prepare the filling and hard boil the eggs a day ahead. Assemble the deviled eggs just before serving to keep them fresh and prevent discoloration.

What can I use instead of jalapeno if I don’t like spicy food?

You can substitute the jalapeno with finely diced green bell pepper for mild flavor or omit it entirely if you prefer no heat.

Avocado Deviled Eggs Recipe

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4.7 from 52 reviews

This recipe for Avocado Deviled Eggs offers a fresh and creamy twist on the classic deviled eggs by substituting traditional mayonnaise with ripe avocados. The combination of lime juice, garlic, jalapeno, and cilantro adds a zesty, flavorful punch to each bite. Perfect as a healthy appetizer or snack, these deviled eggs are easy to make, packed with nutrients, and ideal for gatherings or everyday enjoyment.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Eggs

• 12 Large Eggs

Filling

• 2 Avocados, pitted
• 3 Tablespoons Lime Juice
• 2 Cloves Garlic, minced
• 1/2 Jalapeno, deseeded and minced
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Kosher Salt
• 1/4 Cup Fresh Cilantro, finely chopped

Instructions

1. Hard Boil the Eggs: Place 12 eggs in a large saucepan and cover them with water, making sure the water is about 1 ½ inches above the eggs. Bring the water to a boil over high heat. Once boiling, remove the pan from heat and cover it with a lid. Let the eggs cook in the hot water for 18 minutes. Meanwhile, prepare a large bowl with ice water.
2. Cool and Peel the Eggs: After 18 minutes, carefully transfer the eggs with tongs to the ice water bath to cool until they are safe to handle, about a few minutes. Once cooled, gently peel the eggs, removing the shell without damaging the whites.
3. Prepare the Filling: Cut each peeled egg in half lengthwise and carefully remove the yolks, placing them into a food processor. Add the pitted avocados, lime juice, minced garlic, minced deseeded jalapeno, cayenne pepper, and kosher salt to the processor. Blend until the mixture is creamy and smooth, stopping to scrape down the sides as necessary to ensure an even blend. Add the chopped cilantro last and pulse a few times to mix through. Taste and adjust seasoning if needed.
4. Fill the Egg Whites: Using a spoon, a piping bag, or a zip-top bag with the corner cut off, fill each egg white half with the avocado and yolk mixture. Fill generously to mound the filling in the center.
5. Garnish and Serve: Sprinkle additional fresh cilantro and a pinch of cayenne pepper on top of the filled eggs for extra color and flavor. Serve immediately for best taste and texture, and enjoy these creamy, zesty avocado deviled eggs as a nutritious appetizer or snack.

Notes

• Note 1: Use fresh eggs for best peeling results when hard boiling.
• Note 2: Choose ripe but firm avocados to get a creamy texture without becoming too mushy.
• Note 3: Adjust the amount of jalapeno and cayenne pepper depending on your preferred spice level.
• Note 4: If you don’t have a food processor, you can mash the mixture by hand using a fork, but the filling may be chunkier.
• Note 5: These deviled eggs are best served fresh but can be stored covered in the refrigerator for up to one day.

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