Tangy Avocado Deviled Eggs

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 6
★★★★★
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Tangy Avocado Deviled Eggs are a delightful twist on the classic appetizer, perfect for any gathering or just a quick snack at home. The creamy avocado brings a fresh, zesty flavor that pairs beautifully with the traditional deviled egg filling.

Ingredients for Tangy Avocado Deviled Eggs

Eggs are the base of our dish, providing structure and protein. Avocado adds creaminess and healthy fats, making these eggs uniquely rich and satisfying. Mayonnaise enhances the creamy texture. Lime juice brings a tangy brightness that balances the richness. Dijon mustard offers a slight kick and depth of flavor. Garlic powder and onion powder contribute subtle savory notes. Salt and black pepper bring out all the flavors, while fresh cilantro adds a pop of color and freshness. A touch of paprika is the final garnish for a hint of spice and color.

Tips & Tricks

  • For perfectly boiled eggs, start with room temperature eggs to prevent cracking during cooking.
  • If your avocado isn’t ripe, place it in a paper bag with a banana for a day or two to speed up ripening.
  • Use a piping bag for the filling to make your deviled eggs look extra fancy with minimal effort.

Serving Suggestions

These deviled eggs pair wonderfully with a light, crisp white wine or a citrusy cocktail. For a more substantial offering, serve them alongside a fresh green salad or a charcuterie board with assorted cheeses and meats.

Frequently Asked Questions

Can I make these in advance?
Yes, you can prepare the eggs and filling separately up to a day ahead. Assemble them just before serving for the best texture.
What if I don't have fresh cilantro?
Feel free to substitute with fresh parsley or even skip it if necessary.
How long can they stay out at room temperature?
For safety, keep them out for no more than 2 hours. If serving outdoors, keep them chilled as much as possible.

Tangy Avocado Deviled Eggs Recipe Walkthrough

Start by placing your eggs in a single layer in a saucepan. Cover them with water, ensuring there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pan and remove it from the heat. Let the eggs stand in the hot water for about 10 minutes.

While the eggs are sitting, prepare a bowl of ice water. After the 10 minutes are up, transfer the eggs to this ice bath. This step is key to easy peeling later on, as it cools the eggs quickly and prevents further cooking.

Once the eggs are cool, peel them gently to avoid damaging the whites. Slice each egg in half lengthwise, and carefully scoop out the yolks into a mixing bowl. Set the whites aside on a serving platter.

To the yolks, add the avocado, mayonnaise, lime juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Use a fork or a potato masher to combine everything until smooth and creamy. Taste and adjust seasoning if necessary.

Spoon or pipe the creamy avocado mixture back into the egg whites. For a more polished look, you can use a piping bag with a star tip, but a spoon works just as well for a rustic touch.

Finish with a sprinkle of chopped cilantro and a dash of paprika for garnish. Serve immediately, or refrigerate until ready to serve.

Why You'll Love This Recipe

  • Avo-lovers rejoice! The avocado gives these deviled eggs a creamy, rich texture.
  • The lime juice adds a refreshing zing that makes these eggs pop with flavor.
  • Quick and easy to make, they're perfect for entertaining or a tasty snack.
  • Beautiful presentation with a touch of paprika and fresh cilantro.

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

Step-by-step 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.

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