Avocado Deviled Eggs
These appetizer eggs are incredibly creamy, tasty and super simple to whip up! The avocado adds flavor and unctuousness, and they're so pretty. Perfect for a brunch table and game day.
Servings 12 pieces
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.
Notes
Filling: It should be prepared as close to serving as possible to prevent the avocados from starting to turn brown.
Eggs: You can hard-boil them several hours and up to a day before assembly. Keep them refrigerated and peel them when ready to make the appetizer.
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.
