Avocado deviled eggs are a tasty mix of creamy avocado and traditional deviled eggs, great for snacks or parties. They are easy to make and have a nice touch of lemon and spices. These eggs are perfect for a casual brunch or as a quick appetizer for your next get-together.
Quick Recipe Overview
- Cuisine Inspiration: American Fusion
- Primary Cooking Method: Boiling
- Dietary Info: Low-Carb, High Protein
- Key Flavor: Creamy and Fresh
- Skill Level: Easy
- Refreshing Twist on a Classic: These avocado deviled eggs reinvent the classic deviled eggs with a creamy avocado twist, blending traditional flavors with a fresh, modern touch. They are perfect for those who enjoy a familiar favorite with an exciting new spin.
- Great for Gatherings: Ideal for any social event, from family brunches to dinner parties, these eggs are a crowd-pleaser. They are simple to prepare and serve, making them a top choice for hosts who want a stress-free, yet impressive appetizer.
- Nutrient-Rich and Flavorful: Avocado adds a nutritious boost to these deviled eggs, offering healthy fats and a smooth texture. Combined with the tang of lemon and the richness of eggs, each bite is not only flavorful but also satisfying in a wholesome way.
- Eye-Catching Presentation: The vibrant green of the avocado filling against the white of the egg whites makes these avocado deviled eggs visually appealing. They are sure to stand out on any appetizer table, enticing guests with their inviting appearance.
- Suitable for Various Diets: These deviled eggs cater to a variety of dietary preferences, including low-carb and gluten-free diets. They offer a protein-rich option that doesn’t compromise on flavor, making them a versatile choice for diverse dietary needs.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Eggs: The foundation of the dish, eggs provide structure and a base for the flavors. The yolks blend with the avocado for the filling, while the whites serve as a vessel.
- Avocado: Key to this recipe’s unique twist, avocado brings a creamy texture and a rich, buttery taste. It’s also packed with healthy fats and nutrients, making it a nutritious addition.
- Sour Cream: Adds a tangy richness, enhancing the creamy texture of the filling.
- Lemon Juice: A splash of lemon juice contributes a bright, citrusy note. It not only adds freshness to the flavor profile but also helps in preserving the vibrant green color of the avocado.
- Parsley: Used for garnish.
- Paprika Powder: A light sprinkle of paprika powder provides a subtle warmth and smokiness, enhancing the overall taste and adding a decorative touch to the presentation.
How To Make Avocado Deviled Eggs
- Boil the Eggs: Start by placing the eggs in a pot of water. Bring the water to a boil, then reduce the heat to a simmer and let the eggs cook for 8-10 minutes. This ensures they are perfectly hard-boiled.
- Cool and Peel Eggs: Once boiled, immediately transfer the eggs to a bowl of ice water. This stops the cooking process and makes peeling easier. After they’ve cooled, gently peel off the shells.
- Prepare the Avocado Filling: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it until smooth. This will be the base for your deviled egg filling.
- Mix Filling Ingredients: Slice the eggs in half lengthwise and carefully remove the yolks. Add these yolks to the mashed avocado. Then, stir in sour cream, lemon juice, salt, and pepper. Mix until the filling is creamy and well-combined.
- Fill the Egg Whites: Rinse the empty egg whites and pat them dry. This step ensures a clean surface for the filling. Using a spoon or piping bag, fill the egg whites with the avocado mixture. Be generous but careful to keep it neat.
- Garnish and Serve: Finally, sprinkle each deviled egg with paprika and garnish with a small sprig of parsley. This not only adds flavor but also makes the eggs visually appealing.
- Fresh Ingredients: Use the freshest eggs and ripe avocados for the best taste and texture. Fresh eggs might be a bit harder to peel, but they provide a smoother, more appealing finish.
- Perfect Boiling: Ensure your eggs are perfectly hard-boiled by following the boiling and cooling process closely. Avoid overcooking, as this can lead to a green ring around the yolk and a rubbery texture.
- Smooth Avocado Mash: For a creamy and smooth filling, thoroughly mash the avocado until there are no lumps. A smoother mash ensures a more elegant and pleasant texture in the filling.
- Balanced Seasoning: Taste your filling as you mix. Adjust the salt, pepper, and lemon juice to find the right balance of flavors. Remember, it’s easier to add more seasoning than to fix an over-seasoned mix.
- Gentle Filling: When filling the egg whites, be gentle to maintain their shape. A piping bag can provide a neater and more professional appearance, but a spoon works well for a rustic look.
- Chill Before Serving: Allow the filled eggs to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors to meld and the filling to set, offering a better texture and taste.
- Last-Minute Garnish: Add the paprika and parsley garnish just before serving to keep them vibrant and fresh. This small step can greatly enhance the overall presentation.
These Avocado Deviled Eggs are a fantastic addition to any meal, whether it’s a casual brunch or a festive party. They combine the familiar taste of traditional deviled eggs with the creamy goodness of avocado, making them a great choice for any occasion.
Give this recipe a try! It’s simple, uses easy-to-find ingredients, and the results are both tasty and visually appealing. They’re perfect for when you want something that’s both nutritious and enjoyable.
If you decide to make these Avocado Deviled Eggs, I’d love to hear how it goes. Feel free to rate and review the recipe.
Avocado Deviled Eggs
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons sour cream
- ½ lemon juiced
- Salt and pepper to taste
- Chopped parsley for garnish
- A sprinkle of paprika for garnish
- Fill a medium-sized pot with water and heat it over a medium-high flame until it boils.
- Gently lower the eggs into the boiling water and cook them for 8-10 minutes.
- After cooking, immediately place the eggs in a bowl of ice-cold water to cool them down quickly.
- In the meantime, halve the avocado, remove the pit, and mash the flesh in a bowl.
- Once the eggs are cooled, peel them, slice them lengthwise, and gently remove the yolks, placing them in the bowl with the avocado.
- To the avocado and yolks, add the sour cream, lemon juice, a pinch of salt, and a dash of black pepper. Stir well until the mixture is creamy and smooth.
- Carefully rinse the egg white halves and pat them dry.
- Spoon or pipe the avocado mixture back into the egg whites.
- For a final touch, lightly dust each egg half with paprika and garnish with parsley.
- Use fresh, ripe avocados for the best flavor.
- Boil eggs to perfection to avoid overcooking.
- Mash avocado smoothly for a creamy texture.
- Season to taste and chill before serving for enhanced flavor.
- Garnish right before serving for freshness.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.