Avocado Deviled Eggs Recipe

Introduction

Avocado Deviled Eggs are a fresh, creamy twist on the classic appetizer. Combining ripe avocados with tangy lime and a kick of jalapeño, they bring vibrant flavor and a smooth texture to each bite. Perfect for parties or a simple snack, these are sure to impress.

Ingredients

• 12 large eggs
• 2 avocados, pitted
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1/2 jalapeño, 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 1 ½ inches of water. Bring to a boil, then remove from heat, cover with a lid, and let sit for 18 minutes. Prepare a bowl of ice water while eggs cook.
2. Step 2: Transfer eggs to the ice water to cool for a few minutes, then peel them carefully.
3. Step 3: Cut each egg in half lengthwise and remove the yolks. Place yolks in a food processor.
4. Step 4: Add avocados, lime juice, minced garlic, minced jalapeño, cayenne pepper, and salt to the food processor. Process until smooth and creamy, pausing to scrape down sides as needed.
5. Step 5: Add chopped cilantro and pulse a few times to combine. Taste and adjust seasoning if desired.
6. Step 6: Fill each egg white half with the avocado mixture using a spoon or piping bag. Garnish with extra cilantro and a sprinkle of cayenne pepper.
7. Step 7: Serve immediately and enjoy the creamy, spicy flavor.

Tips & Variations

• For easier filling, use a piping bag or a plastic baggie with a small corner cut off to create neat servings.
• If you like more heat, leave some seeds in the jalapeño or add a pinch of chili powder instead of cayenne.
• To add crunch, sprinkle chopped toasted pepitas or crushed tortilla chips on top before serving.
• Use fresh lime juice for the best bright flavor; bottled lime juice can alter the taste slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Because avocado browns quickly, it’s best to prepare these close to serving time. If needed, cover tightly with plastic wrap pressed directly onto the filling to reduce discoloration. Serve cold or at room temperature, but avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling in advance and keep it refrigerated, but it’s best to fill the egg whites shortly before serving to maintain freshness and color.

What can I use if I don’t have a food processor?

You can mash the yolks and avocado with a fork until smooth, then mix in the remaining ingredients by hand for a slightly chunkier texture.

Avocado Deviled Eggs Recipe

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4.8 from 101 reviews

Delicious and creamy Avocado Deviled Eggs, combining the classic deviled egg with smooth avocado and zesty lime for a fresh twist. Perfect as a healthy snack, appetizer, or party dish that is easy to prepare and packed with flavor.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 deviled egg halves 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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 the 12 eggs in a large saucepan and cover them with 1 ½ inches of water. Bring the water to a boil, then immediately 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 and cold water. After cooking, transfer the eggs into the ice water bath using tongs to cool them quickly. Once cool enough to handle, peel the eggs carefully.
2. Prepare the Filling: Slice each peeled egg in half lengthwise and remove the yolks. Place the yolks into a food processor. Add the pitted avocados, lime juice, minced garlic, minced deseeded jalapeno, cayenne pepper, and kosher salt. Process the mixture until it becomes creamy and smooth, pausing occasionally to scrape down the sides for even blending. Add the chopped cilantro last and pulse a few times to incorporate without overprocessing. Taste the filling and adjust seasoning if needed.
3. Fill the Eggs: Use a spoon, piping bag, or a plastic bag with a small corner cut off to fill the hollowed egg whites with the avocado-yolk mixture. Garnish each deviled egg with a sprinkle of extra cilantro and cayenne pepper for added flavor and color. Serve immediately for the best taste and texture.

Notes

• Ensure eggs are fully cooled before peeling to avoid tearing the whites.
• Choose ripe but firm avocados for the creamiest filling texture.
• Adjust the amount of jalapeno and cayenne pepper to control the heat level to your preference.
• A food processor helps achieve a smooth and uniform filling but can be substituted with mashing by hand for a chunkier texture.
• These deviled eggs are best served fresh but can be stored covered in the refrigerator for up to 1 day.

Keywords: Avocado deviled eggs, healthy deviled eggs, avocado appetizer, low carb snack, party appetizers, creamy deviled eggs