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Creamy Avocado Deviled Eggs

Creamy avocado deviled eggs garnished with herbs on a plate.
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A delightful twist on the classic deviled eggs featuring creamy avocado and lime for a refreshing taste.

Ingredients

Scale
  • 12 Large Eggs
  • 2 Ripe Avocados
  • 3 Tablespoons Lime Juice (freshly squeezed)
  • 1/4 Cup Red Onion (finely minced)
  • 1/4 Cup Fresh Cilantro (chopped)
  • 1 Tablespoon Dijon Mustard
  • 1/2 Teaspoon Sea Salt (or to taste)
  • 1/4 Teaspoon Black Pepper (freshly ground)
  • Smoked Paprika (for garnish)
  • Crumbled cooked ham (optional)
  • Thinly Sliced Jalapeños (optional)
  • Extra Chopped Cilantro (optional)

Instructions

  1. Boil the eggs by placing 12 large eggs in a saucepan and covering with cold water. Bring to a boil over medium heat, then turn off heat and let sit covered for 12-15 minutes.
  2. Prepare an ice bath by filling a large bowl with ice and cold water. Transfer eggs to the ice bath for 10 minutes.
  3. Peel the eggs and slice them in half lengthwise, removing yolks into a mixing bowl.
  4. Mash the yolks until smooth, then add the avocados and lime juice and mix until creamy.
  5. Stir in red onion, cilantro, Dijon mustard, sea salt, and black pepper until well combined.
  6. Fill the egg whites with the mixture generously.
  7. Garnish with smoked paprika, and optionally add crumbled ham or jalapeños.
  8. Chill in the refrigerator for at least 30 minutes before serving.

Notes

Best served fresh, but can be stored in the fridge for up to 2 days. Ensure the filling is stored properly to avoid browning.

Nutrition

Find it online: https://us.recipesfood.org/creamy-avocado-deviled-eggs/

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