Avocado Deviled Eggs
It’s hard to improve upon a recipe so supremely clever as the deviled egg. I mean, a halved boiled egg filled with a mix of mayo and its very own yolk, all delivered as a hand-held snack… what’s not to love? Well, I’ve got a surprising spin on this old favorite that is a bit of an upgrade in my book. Avocado Deviled Eggs are just as creamy and delicious as the original and a notch more nourishing, too.
How to Make Avocado Deviled Eggs
Making these unconventional deviled eggs involves one little swap: use ripe avocado in place of mayonnaise. That’s it. The avocado gives it that essential creaminess and boosts the eggs with fiber, folate, and heart healthy monounsaturated fats. The method goes like this:
- Boil the eggs until the yolks are firm. You’ll find my failsafe method in the recipe.
- Use a ripe avocado. The avocado should give way with relative ease when you press your thumb into the unpeeled fruit.
- Be gentle when slicing the eggs in half and coaxing the yolk from the white. You want to try to keep the whites in one piece.
A Few Tips for Getting it Right
This is clearly an easy recipe, but a few tips to dress things up never hurts. Here goes:
- Instead of chives, top the eggs with finely chopped cilantro, dill, or other favorite herbs.
- Skip the herbs and add a dash of bagel seasoning, paprika, cayenne, Tajin, or another spice mix
- Make the eggs look a little more refined by using a pastry bag to pipe the mixture into the egg whites. If you don’t have a pastry bag, you can use a plastic sandwich bag with one corner snipped off.
- Turn this into deviled egg toast by smashing the entire egg with the avocado and spooning it over toast. It makes a terrific breakfast, lunch, or snack.
- Let your guests know that the greenish cast to the eggs is thanks to its nourishing key ingredient, not an over-the-hill egg.
If you like Avocado Deviled Eggs, check out:
Four Food Safety Tips for Eating Eggs
Avocado Deviled Eggs
This is a nourishing spin on a classic, crowd-pleasing recipe. Be sure to use ripe avocado and be prepared that the yolk will have a greenish hue! Any leftovers are tasty smashed into a chunky spread and spooned over toast.
- 4 eggs
- ½ small/medium ripe avocado
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt, plus more to finish
- Freshly ground black pepper
- Minced chives
Put the eggs in a small saucepan and cover with water by one inch. Bring to a boil over high heat. Let boil for 1 minute, then remove the pot from heat. After 10 minutes, remove the eggs and run under cold water until cool enough to handle.
Peel the eggs and cut each lengthwise in half. Scoop the yolks into a small bowl. Add the avocado, lemon juice, salt, and several grinds of black pepper. Use a fork to mash vigorously until smooth.
Arrange the egg white halves on a plate. Use a small spoon to fill the cavities of the whites with the yolk mixture (alternatively, you can pipe the mixture into the whites using a pastry bag). Add a pinch of salt (flaky salt if you have it) and a few pinches of chives over the top. Serve while still warm or chill.
Makes 8 deviled egg halves. Store leftover eggs in the fridge where they will keep for up to 4 days.