Get ready to say goodbye to mayo and hello to a burst of unbelievable taste with this Avocado Deviled Eggs Recipe. This new spin on a classic recipe brings a whole new deliciousness to your gatherings.
Deviled eggs and guacamole are two classic dishes often served at picnics, BBQs or parties, but whoever first thought to combine them into one was brilliant. If you don’t know, you can substitute mashed ripe avocado for mayonnaise in many recipes. (My favorite is tuna salad). So, knowing that, I just had to try this Avocado Deviled Eggs Recipe.
There’s So Much to Love About Avocado Deviled Eggs!
As a busy mom, you want to find tasty and nutritious food, especially if you have picky eaters at home. Deviling eggs is a clever way to get kids to eat hard-boiled eggs. But if you’re looking to enhance the nutritional value and the taste, this Avocado Deviled Eggs Recipe is a game-changer. Swapping out the mayo for heart-healthy avocado provides a wealth of vitamins and boosts the body’s metabolism, making it a victory for your family’s health.
Avocado Deviled Eggs might even be the next “avocado toast” craze. They are easy to make and even easier to eat. As a quick breakfast, convenient lunch, or delicious snack, your family will be begging you to make them again.
How to Pick Ripe Avocados
Avocados that are not ripe are hard and bitter. That’s not what you want in this Avocado Deviled Eggs Recipe. You need avocados that are ripe and ready to eat. Here’s how to choose the perfect avocado.
First, you want to choose the smaller variety of avocados, the Hass avocado. Most grocery stores carry two types of avocados – the Hass and the Florida. Larger and smoother-skinned, the Florida avocados have lower calorie and fat counts than the smaller Hass avocados, giving them a milder flavor and making them more suited to slicing than mashing.
When choosing ripe Hass avocados, look for ones that have turned closer to black rather than green. They will yield slightly to pressure without feeling soft or mushy. If your avocados feel ripe, but you are not ready to use them, store them in the refrigerator for up to 5 days to slow further ripening.
How to Make Ahead and Store
You can boil and peel the eggs several days before you need them. Store peeled hard-boiled eggs in a resealable container in your refrigerator and cut and scoop them when ready to proceed with the recipe.
The finished Avocado Deviled Eggs will only last in the refrigerator for a few days, so prepare them no longer than a day before you want to serve them. That way, you can enjoy leftovers for a day or two more. Store them in a resealable container.
Serving Suggestions
Turning up the summertime heat with this Avocado Deviled Eggs Recipe calls for cooling things down with other dishes and desserts. A big hit for get-togethers is this Cowboy Caviar Recipe. It combines black-eyed peas, black beans, onion, peppers, corn, and tomatoes for a tasty addition to any buffet table.
Of course, you also want to cool things down with a refreshing dessert. One of my favorite summer desserts is Banana Split Cake. You get all the deliciousness of a banana split but the convenience of a make-ahead cake. It is sure to be a hit at any gathering.
Avocado Deviled Eggs Recipe
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro finely chopped
- 1/4 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Transfer eggs to an ice bath to cool.
- Peel the cooled eggs and slice them in half lengthwise. Remove yolks and place in a mixing bowl.
- Add the avocado to the yolks and mash until smooth.
- Stir in lime juice, cilantro, garlic powder, salt, and pepper until well combined.
- Spoon or pipe the mixture back into the egg white halves.
- Garnish with a sprinkle of paprika before serving.
Leave a Comment