I’ve never been a fan of deviled eggs, but my family can’t get enough of them. Their enthusiasm makes it fun for me to play around with new twists on the classic recipe.
Avocados, though? I’m all in, and luckily, my family loves them too. Mixing avocados into deviled eggs felt like a natural idea worth trying.
I’ll be honest—I actually enjoyed these. Maybe it’s because they taste like a creamy, guacamole-inspired spin on the original. Whatever the reason, these are definitely making an appearance at our next get-together.
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- If you are making these for an event, you can hard boil your eggs the night before. Peel them warm and refrigerate covered until you are ready to make them into deviled eggs (but probably not more than three days).
- I made my avocado mayo for this recipe, but you can also buy it in most grocery stores these days. You can also use regular mayo instead.
- You can use dried parsley or dried thyme as garnish if you don’t have fresh on hand.
How to Make Avocado Deviled Eggs
This is a recipe for deviled eggs with a twist. It is for avocado deviled eggs. It includes avocado and avocado mayo.
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Ingredients
- 8 medium eggs
- 2 T. white vinegar
- 1 medium avocado ripe
- 1 T. lemon juice
- 1½ T. avocado mayonnaise
- 1 t. crushed red pepper flakes
- ½ t. garlic powder
- ½ t. onion powder
- ½ t. smoked paprika
- Sea salt and black pepper to taste
- 3 T. fresh parsley
Instructions
- Boil the eggs. Fill a large pot with 8" of water and gently add in the eggs. Add the white vinegar to the pan of eggs. Bring the water to a rolling boil.
- Prepare the ingredients While the water is boiling. Finely chop the parsley, if using. Cut and juice the lemon.
- Turn off the burner. Cover the pot and leave it on the stove. Allow it to sit for 12 minutes.
- Drain the eggs and rinse them in cold water. (This stops the cooking process).
- Peel the shells from the eggs. Rinse each under cold water to remove shell remnants.
- Carefully cut the eggs in half lengthwise.
- Gently remove the yolks from the eggs and place them in a medium-size mixing bowl.
- Set the cooked egg whites aside on a plate.
- Add all of the remaining ingredients to the mixing bowl with the egg yolks.
- Thoroughly mix the ingredients by mashing and mixing until you have a consistent thick but creamy mixture.
- Use a spoon and fill each egg half with a rounded heap of the mixture.
- Sprinkle the parsley on top.
- Serve immediately. Keep them cool. They can be covered and refrigerated for up to three days.
Nutrition
Serving: 1gCalories: 122kcalCarbohydrates: 3gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 164mgSodium: 114mgFiber: 2g
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