Refresh your taste-buds with these avocado deviled eggs. They’re light and delicious, incredibly smooth and rich with a zing of lime and jalapeño to keep things zesty. These are some of my best deviled eggs, as they’re a unique way to enjoy deviled eggs without mayo.
Ingredients
- ▢12 large eggs (note 1)
- ▢2 avocados pitted, (note 2)
- ▢3 tablespoons lime juice
- ▢2 cloves garlic minced
- ▢1/2 jalapeno deseeded and minced, (note 3)
- ▢1/2 teaspoon cayenne pepper
- ▢1 teaspoon kosher salt
- ▢1/4 cup fresh cilantro finely chopped
Instructions
- Hard boil the eggs. Cover eggs (12) with 1 ½” of water in a large saucepan. Bring water to a boil, then remove pan from heat and cover it with a lid. Set aside, and allow the eggs to cook like this for 18 minutes. While cooking, prepare a large bowl with ice and cold water. Remove eggs from the saucepan into the bowl of ice water with tongs. Once cool enough to handle (a few minutes) peel the eggs.
Make the filling. Cut each egg in half lengthwise. Carefully remove the yolks and place them inside a food processor (Note 4). Add avocados (2), lime juice (3 tablespoons), minced garlic (2 cloves), minced jalapeno (1/2 deseeded), cayenne pepper (1/2 teaspoon), and salt (1 teaspoon) and process until creamy smooth. Be sure to pause the processor occasionally to clean off the sides to ensure everything incorporates. Add cilantro (1/4 cup), and pulse a few times. Taste the filling and adjust to your liking (Note 3).
Fill the eggs. Use a spoon, baggie (with a small hole in the tip, see video), or a piping bag to add filling to the center of each egg white. Sprinkle the top of your eggs with additional cilantro and cayenne pepper. Serve immediately (Note 5) and enjoy!
Lindsey’s Tips
- Don’t feel like hard-boiling/peeling eggs? Costco and Trader Joe’s both sell hard-boiled and peeled eggs which work for this recipe, just skip step one.
- Avocados. Go for hass! They’re higher in fat, creamier, and more delicious.
- Adjust the spice of this recipe by adding more jalapeno, or including some of the seeds. As is, I’d consider this recipe to have a medium spice level.
- Food processor for the win! Without it, the egg yolk and avocado are difficult to fully combine and can have a gritty texture. If you don’t have a food processor, try an immersion blender, or mashed everything together realllllly well.
- These deviled eggs are best enjoyed immediately, as they will brown in the fridge. To slow down the browning, squeeze extra lime juice over the top of the filling and store them an airtight container.
- Nutritional information is based on 1 egg (or 2 deviled egg halves):
