Avocado Deviled Eggs
25min
35min
4
278
Chef's Note
For the perfect hard-boiled eggs, start with room temperature eggs and plunge them into ice water immediately after cooking to prevent the gray ring around the yolk. If preparing in advance, add an extra squeeze of lime juice to the avocado mixture and press plastic wrap directly onto the surface to prevent oxidation and browning.
Tags
Ingredients
12 whole large eggs
2 medium ripe avocados
8 slices bacon
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon lime juice
1 small jalapeño
2 tablespoons fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
8 small cherry tomatoes
1/4 cup microgreens
Instructions
- 1
Place 12 large eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce heat to low and simmer for 9 minutes for perfectly set yolks.
- 3
While eggs are cooking, cook 8 slices of bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then chop finely.
- 4
Prepare an ice bath. When eggs are done, transfer them immediately to the ice bath and let cool for 15 minutes.
- 5
Carefully peel the eggs under running water to help remove the shells cleanly.
- 6
Cut the peeled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- 7
Cut 2 ripe avocados in half, remove the pits, and scoop the flesh into the bowl with the egg yolks.
- 8
Add 3 tablespoons of mayonnaise, 2 teaspoons of Dijon mustard, and 1 tablespoon of lime juice to the bowl.
- 9
Finely mince 1 small jalapeño (remove seeds for less heat) and add to the mixture.
- 10
Chop 2 tablespoons of fresh cilantro and add to the bowl along with 1/2 teaspoon of ground cumin, 1/4 teaspoon of black pepper, and 1/2 teaspoon of sea salt.
- 11
Mash and mix all ingredients until smooth and creamy. Taste and adjust seasonings if needed.
- 12
Transfer the mixture to a piping bag fitted with a star tip, or use a zip-top bag with a corner snipped off.
- 13
Pipe the filling generously into each egg white half, creating an attractive swirl.
- 14
Sprinkle the filled eggs with the chopped bacon and a light dusting of 1/2 teaspoon of smoked paprika.
- 15
Slice 8 small cherry tomatoes in half and place one half on each deviled egg for color and freshness.
- 16
Garnish with microgreens for an elegant presentation.
- 17
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
278
28g
14g
49g
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