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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Makes 8 deviled egg halves. Store leftover eggs in the fridge where they will keep for up to 4 days.