Avocado Deviled Eggs Recipe
Deviled eggs filled with a creamy avocado-yolk mixture flavored with lemon, cumin, onion, and cilantro. Garnish with sliced jalapeños and extra cilantro.
Servings: 12 deviled eggs
Ingredients
Ingredients
- 6 large hard-boiled eggs
- 1 peeled and seeded avocado
- Juice of 1/2 lemon
- 1/2 teaspooncumin
- 2 tablespoonsfinely minced yellow onion
- 1 tablespoonfinely minced fresh cilantro + more for garnish
- salt and pepper to taste
- sliced jalapeños for garnish
Instructions
Instructions
- Slice the 6 hard-boiled eggs lengthwise. Gently remove the yolks and place them in a food processor. Arrange the egg whites, cut side up, on a serving dish.
- Add the peeled and seeded avocado, juice of ½ lemon, and ½ teaspoon cumin to the food processor with the yolks. Season with salt and pepper to taste. Process on high speed until smooth, scraping down the sides as needed.
- Transfer the yolk–avocado mixture to a bowl. Fold in the 2 tablespoons finely minced yellow onion and 1 tablespoon finely minced fresh cilantro until well combined. Taste and adjust salt and pepper if desired.
- Using a spoon (or a piping bag), evenly divide the filling among the 12 egg white halves.
- Garnish each deviled egg with additional cilantro and sliced jalapeños as desired, and serve.
Equipment
- Food Processor
- Bowl
- Spoon
- Piping bag (optional)
- Serving dish
Notes
Notes
Chef Notes:
Make-Ahead:
You can make these up to 1 day ahead of time.
How to Store:
Cover and keep refrigerated for up to 3 days. These will not freeze well.
Be sure your yolks
are all the way cooked through.
You can also mash
the egg yolks and avocado using a fork and then mixing in the ingredients if you do not have a food processor.
You may need to
slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.
Chef Notes:
Make-Ahead:
You can make these up to 1 day ahead of time.
How to Store:
Cover and keep refrigerated for up to 3 days. These will not freeze well.
Be sure your yolks
are all the way cooked through.
You can also mash
the egg yolks and avocado using a fork and then mixing in the ingredients if you do not have a food processor.
You may need to
slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.