Avocado Deviled Eggs
15min
10min
2
290
Chef's Note
To prevent the avocado mixture from browning, make these just before serving or squeeze extra lime juice over the tops if preparing in advance. For a smoother filling, you can use a food processor instead of hand-mashing.
Tags
Ingredients
6 large eggs
1 medium ripe avocado
1 tablespoon fresh lime juice
1 teaspoon dijon mustard
1 tablespoon fresh cilantro
1 tablespoon red onion
1/2 small jalapeño
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 teaspoon paprika
4 cherry tomatoes
Instructions
- 1
Place 6 large eggs in a medium 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
Carefully peel the eggs, slice in half lengthwise, and gently remove the yolks into a medium bowl.
- 5
Add the flesh of 1 medium ripe avocado to the bowl with the egg yolks.
- 6
Add 1 tablespoon fresh lime juice, 1 teaspoon dijon mustard, 1 tablespoon chopped cilantro, 1 tablespoon finely diced red onion, 1/2 small diced jalapeño (if using), 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper to the bowl.
- 7
Mash and mix all ingredients until well combined but still slightly textured. Taste and adjust seasoning if needed.
- 8
Using a spoon or piping bag, fill each egg white half with the avocado-yolk mixture.
- 9
Sprinkle with paprika for garnish.
- 10
Arrange the deviled eggs on a serving plate with quartered cherry tomatoes and serve immediately.
Nutrition Information (per serving)
290
15g
8g
22g
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