A creamy and flavorful twist on classic deviled eggs, featuring ripe avocado for a smooth texture and zesty lime for a fresh kick. Perfect as a delicious appetizer or snack.
Total Time:27 minutes
Yield:6 servings
Ingredients
Eggs
6 large eggs
Filling
1 ripe avocado
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lime juice
Salt and pepper to taste
Garnish
Paprika for garnish
Chopped chives or cilantro for garnish
Instructions
Boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil over medium-high heat.
Cook and rest: Once boiling, cover the pot, remove it from heat, and let the eggs sit for 12 minutes to cook through.
Cool the eggs: Transfer the eggs to an ice bath immediately to stop the cooking process and make peeling easier.
Peel and slice: Peel the cooled eggs and slice them in half lengthwise using a sharp knife.
Prepare the filling: Remove the yolks and place them in a bowl. Add the avocado, mayonnaise, Dijon mustard, lime juice, salt, and pepper. Mash everything together until smooth and creamy.
Fill the egg whites: Spoon or pipe the avocado mixture back into the hollowed egg white halves evenly.
Garnish and serve: Sprinkle the filled eggs with paprika and top with chopped chives or cilantro. Serve chilled for best flavor.
Notes
Use ripe avocado to ensure a creamy filling without lumps.
For a spicy kick, add a pinch of cayenne pepper or hot sauce to the filling.
You can substitute mayonnaise with Greek yogurt for a lighter version.
Serve immediately or refrigerate for up to 2 days to keep fresh.
Use a piping bag for a decorative presentation of the filling.
