These Avocado Deviled Eggs are a fresh take on a classic appetizer combining creamy avocado with traditional deviled egg ingredients. Perfect for gatherings, they're easy to make and offer a delightful blend of flavors.
Ingredients
6largeeggs
1ripeavocado
2tablespoonssour cream
½lemonjuiced
Salt and pepperto taste
Chopped parsleyfor garnish
A sprinkle of paprikafor garnish
Instructions
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.
Notes
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.