If you're looking to jazz up your appetizer game, these Zesty Avocado Deviled Eggs are just the ticket. A creamy avocado twist breathes fresh life into the classic deviled egg, making it perfect for any gathering or just a delightful snack at home.
Eggs are the foundation here, providing a rich, creamy yolk that pairs beautifully with the other ingredients. Make sure they're fresh and large enough to hold a good amount of filling.
Avocado is the star of the show, adding a smooth texture and healthy fats. Choose a ripe avocado for the best flavor and consistency.
Mayonnaise helps to bind everything together, giving the filling a silky smoothness.
Dijon mustard adds a subtle tang, balancing the richness with its sharp flavor.
Lime juice keeps the avocado from browning and adds a fresh, zesty kick.
Salt and black pepper amplify all the other flavors, so don’t skip them.
Cilantro introduces a herby freshness. If you're not a fan, you can leave it out or substitute with parsley.
Cayenne pepper brings a hint of heat, making the flavor profile complex and exciting.
Paprika is used for that final touch of color and a mild smokiness.
These Zesty Avocado Deviled Eggs are fantastic on their own, but they also pair well with a light, crisp salad or as part of a brunch spread with croissants and smoked salmon. A chilled glass of Sauvignon Blanc complements the creamy texture and citrus notes beautifully.
Start by placing your eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat and cover it, letting the eggs sit for 10 minutes. This method perfectly cooks the eggs without overdoing it.
While the eggs are sitting, prepare an ice bath. After 10 minutes, transfer the eggs to this bath to cool. This stops the cooking process and makes peeling a breeze.
Once the eggs are cool, peel them and slice each in half lengthwise. Gently scoop out the yolks and place them in a mixing bowl, setting the whites aside on a serving platter.
In the bowl with your yolks, add the avocado, mayonnaise, Dijon mustard, lime juice, salt, black pepper, and cayenne pepper. Mash and mix until smooth. The mixture should be creamy with no large lumps of yolk or avocado.
Fold in the chopped cilantro gently, incorporating it well into the mix. Use a spoon or a piping bag (if you want to be fancy) to refill the egg whites with the yolk-avocado mixture.
Finish with a sprinkle of paprika for a bit of color and serve immediately for the best texture and taste.
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