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Avocado Deviled Eggs
Avocado Deviled Eggs
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Prep Time:
25 minutes
Total Time:
25 minutes
Creamy avocado fillings take classic deviled eggs up a notch - no mayo required!
Ingredients:
  • 6 large eggs
  • 2 ripe avocados
  • 1 tablespoon lime (or lemon) juice
  • 1/2 teaspoon salt
  • 1 tablespoon sour cream (can skip if you need dairy-free)
  • 1 tablespoon chopped cilantro (plus a several leaves for garnish)
  • 1 serrano or 1/2 jalapeño chile pepper, minced (include the seeds for more heat, leave them out for less)
  • 1 tablespoon chopped chives or green onion
Instructions:
  • For easy-to-peel hard-boiled eggs, steam them: Fill a saucepan with 1 inch of water and bring to a boil. Gently place 6 eggs in a steamer basket or directly in the saucepan, cover, and steam for 15 minutes. Cool eggs in icy water.
  • Peel and halve the cooled hard-boiled eggs lengthwise. Place the egg halves on a serving platter and set aside the yolks.
  • Prepare the filling: Halve the avocados, remove the pits, and scoop the flesh into a bowl. Roughly mash with a fork. Break up 1 or 2 cooked egg yolks over the avocado. Add lime juice, salt, and sour cream. Mix in chopped cilantro, serrano or jalapeño chile pepper, and chives.
  • Stuff each hard boiled egg white with a generous spoonful of avocado mixture. Garnish with fresh cilantro or chopped chives.

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