Homemade Avocado Deviled Eggs
Forget the heavy mayo and yellow mustard for a second. These Avocado Deviled Eggs are the refreshing, nutrient-packed upgrade your brunch board has been waiting for. When you bite into one, you get that classic snap of a perfectly chilled egg white followed by a filling that is impossibly buttery, thanks to the addition of ripe avocado.
Ingredients
- 6 Large eggs
- 1 Medium ripe avocado pitted and peeled
- 1 tbsp Lime juice freshly squeezed
- 1 tbsp Fresh cilantro finely chopped
- 1 tsp Dijon mustard
- ¼ tsp Garlic powder
- Salt and black pepper to taste
- Smoked paprika for garnish
- Optional: Sliced jalapeños or extra cilantro for topping
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 11-12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and slice in half lengthwise.
- Remove the yolks and place them in a medium bowl with the avocado and lime juice.
- Mash together with a fork or pulse in a small food processor until very smooth.
- Stir in the cilantro, mustard, garlic powder, salt, and pepper.
- Spoon or pipe the avocado mixture into the center of each egg white.
- Dust lightly with smoked paprika and top with an extra cilantro leaf or jalapeño slice if desired.
- Serve chilled.