These Avocado Deviled Eggs are a delicious twist on the classic deviled egg, combining creamy avocados, zesty lime juice, and a hint of spice from jalapeños and cayenne pepper. Perfect for those looking for a fresh, healthier take on deviled eggs, this recipe uses avocado as the base instead of mayonnaise, offering a nutritious alternative. Whether you’re making them for a party, a picnic, or a simple snack, these avocado deviled eggs are sure to impress with their vibrant flavors and colors.
Ingredients:
- 12 large eggs, hard-boiled and peeled
- 2 avocados, pitted
- 3 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 jalapeño, deseeded and minced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/4 cup fresh cilantro, finely chopped
Instructions:
- Boil and prepare the eggs: Hard boil the eggs by placing them in a saucepan and covering them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool, then peel and slice them in half lengthwise.
- Prepare the avocado filling: In a medium bowl, mash the avocado with a fork until smooth. Add the lime juice, minced garlic, jalapeño, cayenne pepper, kosher salt, and cilantro. Mix well to combine.
- Mix the egg yolks: Crumble the cooked egg yolks into the avocado mixture and stir until smooth and creamy. Adjust seasoning with more lime juice, salt, or spice, if desired.
- Fill the egg whites: Spoon or pipe the avocado mixture back into the egg white halves, making sure to fill each generously.
- Garnish and serve: Garnish with additional cilantro or a sprinkle of cayenne pepper for extra color and flavor.
Conclusion:
These Creamy Avocado Deviled Eggs are a flavorful and healthy alternative to the traditional recipe. The avocado brings a rich, creamy texture while the lime juice, jalapeño, and cayenne pepper add a zesty, slightly spicy kick. Fresh cilantro ties it all together, making this dish the perfect appetizer or snack for any occasion. Quick and easy to make, they’re a fresh take on a classic that’s sure to please your guests or satisfy your snack cravings!
Creamy Avocado Deviled Eggs with a Spicy Kick
Ingredients
- 12 large eggs hard-boiled and peeled
- 2 avocados pitted
- 3 tablespoons lime juice
- 2 cloves garlic minced
- 1/2 jalapeño deseeded and minced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/4 cup fresh cilantro finely chopped
Instructions
- Boil and prepare the eggs: Hard boil the eggs by placing them in a saucepan and covering them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit for 10-12 minutes. Transfer the eggs to an ice bath to cool, then peel and slice them in half lengthwise.
- Prepare the avocado filling: In a medium bowl, mash the avocado with a fork until smooth. Add the lime juice, minced garlic, jalapeño, cayenne pepper, kosher salt, and cilantro. Mix well to combine.
- Mix the egg yolks: Crumble the cooked egg yolks into the avocado mixture and stir until smooth and creamy. Adjust seasoning with more lime juice, salt, or spice, if desired.
- Fill the egg whites: Spoon or pipe the avocado mixture back into the egg white halves, making sure to fill each generously.
- Garnish and serve: Garnish with additional cilantro or a sprinkle of cayenne pepper for extra color and flavor.