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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.

Ingredients

Scale

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.

Keywords: avocado deviled eggs, healthy deviled eggs, creamy deviled eggs, avocado appetizer, low fat appetizer, party snacks, easy appetizer recipe

Find it online: https://cheflenacooks.com/avocado-deviled-eggs-recipe/