These appetizer eggs are incredibly creamy, tasty and super simple to whip up! The avocado adds flavor and unctuousness, and they're so pretty, don't you think? Perfect for an Easter and Mother's Day brunch table or just because you want something different for a weekend meal.
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Tasty appetizer
This is our cute and delicious take on the quintessential vintage appetizer, the traditional deviled eggs, joining the ranks with our BLT eggs.
It's like filling hard-boiled eggs with guacamole mixed with yolks and a touch of mayo. They're easy to make and a real crowd-pleaser, not just because they taste fantastic but because the striking color makes them pop up.
Prepare a platter for Mother's Day brunch, the Easter table, or game day, and watch them disappear quickly.
You can adjust the flavorings to your palate and use other herbs or decorations.
Also, it's not essential that you pipe the filling. I know it's not everybody's cup of tea; you can just use two spoons and call it a day. They'll still be amazing!
How to hard-boil eggs
- Place your eggs in a single layer in a saucepan or pot. Don't overcrowd. Add cold water to the pot to cover the eggs by about an inch. I also add some salt, which should prevent the whites from leaking if the eggshells crack.
- Bring the water to a rolling boil over high heat. Immediately lower to medium heat.
- Let the eggs boil for exactly 10 minutes. Use a timer; I use my phone. While the eggs are cooking, prepare a large bowl of ice water.
- Use a slotted spoon, or drain the pot over the sink and transfer the eggs to the bowl of ice water. This will stop the cooking process. Let the eggs cool in the ice water for 5-10 minutes.
- To avoid that awful greenish-gray circle where the white meets the yolk, don't overcook them, and don't just leave them in the water for a long time.
- Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under cool running water. Remember, the freshness of the eggs can affect the ease of peeling, so if you find it difficult to peel the eggs, you might want to try using slightly older eggs.
Steps to make avocado eggs
Preparation is key: before assembly, your eggs must be cooled properly. This makes them easier to handle and ensures the yolks have the right texture for the filling.
Presentation makes a difference: While taste is paramount, how you present the eggs can play a significant role depending on the occasion. So, take the time to add a garnish and pipe the filling if you want a pretty platter.
Haas avocados
These small, green and black, ugly ones have the best flavor. I don't recommend the large, brighter green ones, as I find them too watery and lacking flavor. But use the ones you like best.
Blend or process
The filling can be as smooth or chunky as you want.
I use the immersion blender (love it!) and find it way better than the regular blender or large food processor.
Vintage Kitchen Tip
The closer you put together the filling and assemble the eggs, the better, as the avocado turns brownish with time, despite the lemon juice added.
Piping bag or spoon
You can use either to fill the half eggs. If piping it, it will be more sophisticated and prettier and you can change the patter depending on the tip you use.
Serving Tip
If your eggs don't sit on the plate and wobble to one side, you can cut off a very thin layer from the bottom of the egg whites to flatten it so it stands better on its own on the plate.
Storage
- Make the eggs ahead: hard boil them several hours and up to a day before serving, and keep them refrigerated until ready to use.
- Refrigerate leftovers in an airtight container. They will turn brownish pretty fast, and that's almost unavoidable.
- They do not freeze well.
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Avocado Deviled Eggs
Ingredients
- 6 hard-boiled eggs
- 1 Haas avocado, peeled, scooped and in chunks
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon mayonnaise
- 1 tablespoon lemon or lime juice
- a pinch of paprika or cayenne pepper, optional for a spicy touch
- fresh dill, parsley, cilantro or chopped chives, to decorate
Instructions
- Put together the filling close to serving time as the avocado can turn brownish despite the lemon juice.
- Peel 6 hard-boiled eggs and carefully cut them in half.
- Remove the yolks and place them in the bowl of a small food processor or a deep bowl if using an immersion blender (my choice). It's not a large amount, so a regular blender or large processor tend to be too big. You can also mash the ingredients with a fork and then use an electric mixer to cream them.
- Add 1 Haas avocado, cut into pieces, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon mayonnaise, 1 tablespoon lemon or lime juice and a pinch of paprika or cayenne pepper if using.
- Blend or process until smooth. Add a little water, half a teaspoon at a time, if needed for consistency. Be careful not to make it too fluid as you need the filling to hold up.
- Transfer the avocado mixture to a piping bag with a star tip or use a teaspoon.
- Fill the egg whites with the avocado cream. Serve immediately, as the avocado may darken over time despite the lemon juice.
- Garnish with extra black pepper, and fresh dill, parsley, cilantro or chopped chives before serving.
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