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.
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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