Avocado Deviled Eggs
These Avocado Deviled Eggs are a creamy, healthy, and gluten-free twist on a classic appetizer. The avocado replaces the traditional mayonnaise for a lighter, more flavorful bite.
30 min
Total Time
6
Servings
easy
Difficulty
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
Ingredients
- 6 Large Eggs
- 1 Ripe Avocado
- 1 tablespoon Lime Juice
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- to taste Hot Sauce (optional)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
- 1/4 teaspoon Smoked Paprika (for garnish)
- pinch Red Pepper Flakes (optional) (for garnish)
Instructions
- 1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12-15 minutes.
- 2
Immediately transfer eggs to a bowl of ice water to cool completely. This makes them easier to peel.
- 3
Gently peel the cooled eggs and slice them in half lengthwise.
- 4
Carefully remove the yolks and place them in a medium bowl.
- 5
Add the ripe avocado, lime juice, Dijon mustard, garlic powder, onion powder, salt, pepper, and hot sauce (if using) to the bowl with the yolks.
- 6
Mash and mix all ingredients together until smooth and creamy.
- 7
Taste and adjust seasonings as needed.
- 8
Spoon or pipe the avocado mixture back into the egg white halves.
- 9
Garnish with chopped fresh cilantro, smoked paprika, and red pepper flakes (if using).
- 10
Chill for at least 15 minutes before serving. This allows the flavors to meld.
Tips & Notes
- •For easier peeling, add a tablespoon of vinegar to the water while boiling the eggs.
- •Use a piping bag for a more elegant presentation when filling the egg whites.
- •The avocado mixture can be made ahead of time, but be sure to cover it tightly with plastic wrap, pressing directly onto the surface, to prevent browning.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.