Avocado Deviled Eggs Recipe
This Avocado Deviled Eggs Recipe is a creamy, zesty twist on a classic appetizer that everyone will love!
Servings: 6 servings
Ingredients
- 6 large hard-boiled eggs
- 1 peeled and seeded avocado
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 2 tablespoons finely minced yellow onion
- 1 tablespoon finely minced fresh cilantro + more for garnish
- Salt and pepper to taste
- Sliced jalapeños for garnish
Instructions
- Start by making sure your hard-boiled eggs are cooked and cooled. To do this, place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes. Once they are done, transfer them to an ice bath to cool before peeling.
- Once the eggs are cool, peel the shells and slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Add the peeled and seeded avocado, lemon juice, cumin, minced yellow onion, and minced cilantro to the bowl.
- Using a fork, mash the yolks and avocado together until smooth and creamy. Season with salt and pepper to taste. Make sure to mix thoroughly so all the ingredients are well combined.
- Using a spoon, carefully fill each egg white half with the avocado filling. You can also use a piping bag if you want to create a more decorative presentation.
- Top each filled egg with a slice of jalapeño and a sprinkle of fresh cilantro for an extra pop of flavor and color. Arrange them on a serving platter and get ready to enjoy!
Equipment
- Mixing Bowl
- Fork
- Spoon
- Sharp Knife
- Serving Platter
Notes
- For the best flavor, use ripe avocados. They should be slightly soft to the touch.
- Feel free to adjust the amount of lemon juice based on your taste preference.
- These deviled eggs can be made ahead of time; store the filling separately until you are ready to serve.
- If you have leftover filling, it makes a delicious spread on toast or as a dip with veggies.