Smoky Avocado Deviled Eggs

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 12
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If you're a fan of deviled eggs and avocado toast, you're in for a treat with these Smoky Avocado Deviled Eggs. This mash-up takes the classic party favorite to the next level with creamy avocado and a hint of smoke from paprika. Perfect for gatherings or a quick snack, these eggs are a must-try.

Ingredients for Smoky Avocado Deviled Eggs

Eggs are the backbone of this recipe, providing a sturdy base for our flavorful filling. Choosing large eggs gives you ample room for the creamy avocado mixture.

Avocado adds a rich, buttery texture and a dose of healthy fats. Make sure to pick a ripe one for the best creaminess.

Mayonnaise helps emulsify the filling, making it smoother and creamier.

Dijon mustard brings a slight tang and depth, balancing the richness of the avocado and eggs.

Apple cider vinegar adds a touch of acidity that brightens the flavors, enhancing the overall taste.

Smoked paprika is the secret ingredient here, providing a smoky flavor that complements the creaminess perfectly.

Salt and pepper are essential for seasoning and bringing all the flavors together.

Chopped chives add a fresh, herbaceous note and a pop of color to the finished dish.

Tips & Tricks

  • For perfectly cooked eggs, use a timer to ensure they don't overcook.
  • If you find peeling difficult, crack the shells and then roll the egg gently on the counter to loosen.
  • A ripe avocado will yield easily to gentle pressure when squeezed.
  • Adjust the amount of smoked paprika to suit your taste; a little goes a long way.

Serving Suggestions

These deviled eggs are great served as part of a brunch spread alongside fresh fruit and crispy bacon. For a party, set them on a platter with other finger foods like cheese and charcuterie. They also pair well with a light, crisp white wine or sparkling water with lime.

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can prepare the filling a day in advance. Store it in an airtight container in the fridge and fill the egg whites just before serving.
What if I don't have smoked paprika?
You can use regular paprika, but you'll miss out on the smoky flavor. Consider adding a drop of liquid smoke instead.
Are these eggs suitable for vegetarians?
Yes, they are vegetarian-friendly as they contain no meat products.

Smoky Avocado Deviled Eggs Recipe Walkthrough

Start by placing your eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12 minutes to cook through.

While waiting, prepare a bowl of ice water. After 12 minutes, transfer the eggs to the ice water. This stops the cooking process and makes peeling easier. Let them cool completely.

Once cooled, gently tap each egg on the counter to crack the shell and peel it away. Slice the eggs in half lengthwise and scoop out the yolks into a mixing bowl.

Add the avocado, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper to the yolks. Using a fork, mash everything together until it’s smooth and creamy.

Now, spoon or pipe the filling back into the egg whites. For a neat presentation, use a piping bag or a zip-top bag with the corner snipped off.

Finally, garnish each egg with chopped chives and a sprinkle of smoked paprika for an extra touch of flavor and color.

Why You'll Love This Recipe

  • Combines the rich creaminess of avocado with the classic deviled egg.
  • A hint of smoked paprika adds a subtle depth of flavor.
  • Quick and easy to prepare, perfect for last-minute entertaining.
  • Healthy and satisfying snack or appetizer option.
  • Visually appealing with vibrant green and red contrasts.

Ingredients

6 large eggs
1 ripe avocado
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
1/4 tsp smoked paprika
Salt and pepper to taste
Chopped chives for garnish

Step-by-step Instructions

1. Place the eggs in a pot and cover them with water.
2. Bring the water to a rolling boil, then cover the pot and remove it from heat; let it sit for 12 minutes.
3. Transfer the eggs to a bowl of ice water to cool.
4. Peel the cooled eggs and slice them in half lengthwise.
5. Scoop out the yolks and place them in a mixing bowl.
6. Add avocado, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper to the yolks.
7. Mash the mixture until smooth and creamy.
8. Spoon or pipe the filling back into the egg whites.
9. Garnish with chopped chives and a sprinkle of smoked paprika.

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