Avocado Deviled Eggs
These cute avocado deviled are a fun and healthier twist on the classic! You'll love how easy and quick these are. The perfect appetizers for any party!
Servings: 12 servings
Calories: 87kcal
Equipment
- 1 Piping bag or resealable plastic bag
Ingredients
- 6 large eggs
- 2 medium RIPE avocados see note below
- ½ a fresh lime plus more to taste
- 1 to 2 tablespoons Greek yogurt, plus more as needed or sour cream or mayo
- 1 tablespoon finely chopped cilantro or chives plus more for garnish
- Garlic powder to taste
- Salt and pepper to taste
- Cayenne pepper or paprika for garnish (optional) or chili powder
Instructions
- Hard-boil the eggs: Add water into a medium pot, enough to fully submerge the eggs in one layer. Over medium-high heat, bring to a simmer. Carefully lower each egg into the simmering water over low heat. Cover and simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water, covered, for 14 minutes. Once ready, transfer to a bowl with iced water and let them cool completely. Tip: use a timer, as even 1 extra minute can cause them to overcook.
- Peel and cut each egg in half lengthwise. Scoop out the yolks and transfer to a bowl. Meanwhile, you can store the egg whites in the fridge - the colder, the better.
- Make the avocado filling: In a bowl, mash the egg yolks, avocado, freshly squeezed lime juice, Greek yogurt, chopped cilantro or chives, garlic powder, salt and pepper to taste. Adjust the consistency if needed: For more moisture, add more yogurt. For more acidity, add more lime juice.
- Arrange the egg white halves on a deviled egg serving platter.
- Transfer the filling into a Ziploc bag and snip off the corner. Pipe the filling into the egg whites. Note: If using a decorative piping tip, insert the piping tip into the corner of the bag first and snip off the corner. Add the filling and pipe.
- Garnish with more chives or cilantro. If desired, sprinkle with cayenne pepper or paprika. Serve immediately. Enjoy!
Notes
- How to pick ripe avocados: When you gently press the avocado, it should give. It shouldn’t feel hard and it shouldn’t be too soft either.
- If preferred, hard boil a few extra eggs if you can because sometimes things happen, and you end up breaking the egg while peeling.
- Prep ahead: The eggs can be cooked ahead of time. Unpeeled hard boiled eggs last about 7 days in the fridge, and peeled ones last about 2 or 3 days. Once ready to serve, prepare the filling and assemble.
- 4 ways to hard boil eggs:
- Stovetop: In a pot, bring water to a boil, enough to fully submerge the eggs. Carefully lower each egg, cover and simmer for just 1 minute. Turn off the heat. Let them sit in the hot water, covered, for 14 minutes.
- Steam: Steam for 10 minutes using a steaming basket in a pot with water over medium-high heat.
- Instant Pot: Add water to the Instant Pot, enough to reach below the steaming basket or trivet. Add eggs on top, seal lid, and pressure cook on high for 5 minutes. Do a natural release for 5 minutes, and then release leftover pressure through the vent cap.
- Specialty cookware: Use a specialty egg cooker appliance and follow manufacturer’s directions.
- Greek yogurt: Use an additional creamy avocado or until you get the right consistency. You can also use sour cream or mayo.
- Lime: Lemon.
Nutrition
Serving: 1deviled egg | Calories: 87kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 83mg | Potassium: 198mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg