Side Pannel
Easy Avocado Deviled Eggs Recipe
Easy Avocado Deviled Eggs Recipe
- Recipe Submitted by maryjosh on 04/13/2020
Ingredients List
- 6 hard boiled large eggs, peeled and halved
- 1 ripe avocado, peeled and seeded
- 1 tablespoon lime juice (lemon juice may be substituted)
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard (I used Grey Poupon)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- pinch cayenne pepper or chili powder, optional and to taste
- 2 tablespoons finely minced fresh cilantro or to taste
- paprika or smoked paprika, optional for garnishing (cayenne pepper or chili powder may be substituted for a spicy kick)
Directions
Make a batch of hard-boiled eggs, peel, and halve them lengthwise. Scoop out the yolks into a large bowl and set whites aside on a platter.
To the bowl with the yolks, add the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.
Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. more salt, spice, etc.
Dollop the filling into the whites with a small spoon.
Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving immediately is best; alternatively place in an airtight container and refrigerate for up to 8 hours before serving, noting the avocado will oxidize as time passes and the color of the filling will turn duller.
To the bowl with the yolks, add the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.
Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. more salt, spice, etc.
Dollop the filling into the whites with a small spoon.
Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving immediately is best; alternatively place in an airtight container and refrigerate for up to 8 hours before serving, noting the avocado will oxidize as time passes and the color of the filling will turn duller.
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