Avocado Deviled Eggs
A delightful twist on the classic deviled egg that combines creamy avocado with zesty lime and a hint of spice for a nutritious and visually appealing snack or appetizer.
Ingredients
For the filling
- 2 each Avocados (pitted) Select ripe avocados that yield slightly under pressure.
- 3 tablespoons Lime Juice Add more lime for extra flavor if desired.
- 2 cloves Garlic (minced)
- 1/2 each Jalapeno (deseeded and minced) Adjust quantity based on spice preference.
- 1/2 teaspoon Cayenne Pepper For a little kick in flavor.
- 1 teaspoon Kosher Salt
- 1/4 cup Fresh Cilantro (finely chopped) For garnish and flavor.
For the eggs
- 12 large Eggs Hard boil correctly to achieve creamy yolk.
Instructions
Preparation of Eggs
- Cover eggs with 1 ½ inches of water in a large saucepan. Bring water to a boil, then remove the pan from heat and cover it with a lid. Set aside, and allow the eggs to cook like this for 18 minutes.
- While cooking, prepare a large bowl with ice and cold water. Remove eggs from the saucepan into the bowl of ice water with tongs. Once cool enough to handle (a few minutes), peel the eggs.
Making the Filling
- Cut each egg in half lengthwise. Carefully remove the yolks and place them inside a food processor.
- Add avocados, lime juice, minced garlic, minced jalapeno, cayenne pepper, and salt and process until creamy smooth. Pause the processor occasionally to clean off the sides.
- Add cilantro and pulse a few times. Taste the filling and adjust to your liking.
Filling the Eggs
- Use a spoon, baggie (with a small hole in the tip), or a piping bag to add filling to the center of each egg white.
- Sprinkle the top of your eggs with additional cilantro and cayenne pepper. Serve immediately.
Notes
For storage, place plastic wrap directly on the surface of the filling before sealing the container to minimize browning. Can be stored for up to two days in the refrigerator.