Tangy Avocado Deviled Eggs

Discover a modern twist on a classic appetizer with our Tangy Avocado Deviled Eggs, featuring a creamy avocado filling and a zesty lime kick. Perfect for parties, picnics, or a healthy snack, these deviled eggs are sure to impress.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

6 large eggs

1 ripe avocado, peeled and pitted

2 tbsp mayonnaise

1 tbsp lime juice

1 tsp Dijon mustard

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp black pepper

1 tbsp chopped fresh cilantro

Paprika for garnish

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water.

2. Bring the water to a boil over medium-high heat, then cover and remove from heat.

3. Let eggs stand in hot water for 10 minutes, then transfer to a bowl of ice water to cool.

4. Peel the eggs and slice them in half lengthwise.

5. Carefully remove the yolks and place them in a mixing bowl.

6. Add the avocado, mayonnaise, lime juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper to the yolks.

7. Mash the mixture until smooth and creamy.

8. Spoon or pipe the avocado mixture back into the egg whites.

9. Garnish with chopped cilantro and a sprinkle of paprika.

10. Serve immediately or refrigerate until ready to serve.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

Best served cold. If desired, bring to room temperature for 10 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.