Avocado Deviled Eggs
At nearly every holiday party there is a tray of perfectly styled deviled eggs, and I am always the first one to grab a couple. They are SO good and always remind me of my childhood.
This year, I’m whipping up a platter of deviled eggs with an elevated twist – from both a flavor and nutrition perspective. Instead of the heavy-ish mayo-based deviled egg filling, I’ve swapped in creamy avocado with just a smidge of mayo. Plus, I added fresh herbs and lemon juice for some extra flavor and herbiness.
If you’re not sure about ’em, I dare you to give them a try! They’re seriously so delicious, and they boast some additional nutrition that most of us could use this time of year.
The avocado provides a dose of heart-healthy monounsaturated fats, while the citrus has a bit of vitamin C. And whether you go with the traditional version or the avocado-lemon-herb version, eggs provide protein, vitamin D, choline (an essential nutrient for brain health) and loads of other vitamins and minerals.
Now tell me – what are your favorite holiday snacks and appetizers?
Print
Avocado Deviled Eggs
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins (to hardboil eggs)
- Total Time: 25-35 mins
- Yield: Makes 12 halves 1x
- Category: Appetizer, Snack
- Method: Stove-Top, No Cook
- Cuisine: American
Description
Easy deviled eggs made with avocado, lemon juice and herbs.
Ingredients
- 6 large eggs
- 1 medium ripe avocado, peeled and pitted
- Zest and juice of 1 medium lime or ½ medium lemon
- 2 tablespoons cilantro or parsley leaves, chopped (optional)
- 1 tablespoon mayonnaise (optional)
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 fresh chives, chopped
Instructions
- Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil and cook 11-12 minutes. Drain the water and transfer the eggs to a bowl filled with ice water. Let sit 5-10 minutes, then drain the water. Peel the eggs and rinse them with water.
- Cut the eggs in half and place the egg yolks in a medium mixing bowl. Line the egg whites on a serving plate.
- To the bowl, add the avocado, lime zest and juice, herbs (if using), mayonnaise (if using), salt, black pepper and cayenne. Use a potato masher or hand mixer to mash the avocado filling. Taste and adjust the seasoning.
- Transfer the avocado mixture to a large Ziploc bag. Cut one of the bottom corners off the Ziploc bag. Use the bag as a piping bag and pipe the avocado mixture into the well of each egg white. Garnish with chives.
- Serve immediately.
Notes
Cooking Tip: If the filling tastes too tart for your preferences, add a pinch of sugar to balance it out.
Nutrition
- Serving Size: 1 half
- Calories: 58
- Sugar: 3g
- Sodium: 84mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 93mg
Keywords: eggs, deviled eggs, appetizer, snack, holidays