Avocado Deviled Eggs
15min
15min
1
285
Chef's Note
For the best flavor, use eggs that are at least a week old as they're easier to peel. If you prefer a smoother filling, you can process the avocado-yolk mixture in a small food processor. The lime juice helps prevent the avocado from browning too quickly, but these are best enjoyed fresh.
Tags
Ingredients
3 large eggs
1/2 medium ripe avocado
1 teaspoon lime juice
1/2 teaspoon Dijon mustard
1 tablespoon Greek yogurt
1 tablespoon fresh cilantro
1/2 small jalapeño
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika
1 tablespoon microgreens
Instructions
- 1
Place 3 large eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- 2
Once boiling, remove from heat, cover, and let sit for 10 minutes.
- 3
Transfer eggs to an ice bath and let cool for 5 minutes.
- 4
While eggs are cooling, finely chop 1 tablespoon fresh cilantro and 1/2 small jalapeño (seeds removed for less heat).
- 5
Peel the eggs, slice in half lengthwise, and carefully remove the yolks into a small bowl.
- 6
Scoop the flesh from 1/2 medium ripe avocado into the bowl with the egg yolks.
- 7
Add 1 teaspoon lime juice, 1/2 teaspoon Dijon mustard, 1 tablespoon Greek yogurt, the chopped cilantro, chopped jalapeño, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the bowl.
- 8
Mash and mix all ingredients together until smooth and creamy. Taste and adjust seasoning if needed.
- 9
Using a small spoon or piping bag, fill each egg white half with the avocado-yolk mixture.
- 10
Sprinkle with 1/4 teaspoon paprika and garnish with 1 tablespoon microgreens.
- 11
Serve immediately or refrigerate for up to 2 hours (the avocado may start to brown if left longer).
Nutrition Information (per serving)
285
18g
7g
21g
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