Avocado Deviled Eggs

$To make avocado deviled eggs, you need just a few key items. Here’s what you will need: - 6 large eggs - 1 ripe avocado, peeled and pitted - 2 tablespoons plain Greek yogurt - 1 tablespoon lime juice - 1 teaspoon Dijon mustard - 1/4 teaspoon garlic powder - Salt and pepper to taste These ingredients blend well to create that creamy and smooth filling you will love. You can make your avocado deviled eggs even more fun with garnishes. Here are some ideas: - 1 tablespoon fresh cilantro, chopped - Paprika Cilantro adds a fresh taste, while paprika gives a nice color. You can mix and match these for extra flair. Choosing the right avocado is key. Look for avocados that feel slightly soft when gently pressed. If it feels hard, it’s not ripe. If it feels too mushy, it may be overripe. A perfect avocado should have a dark green skin and no large dark spots. This ensures you get that creamy texture in your deviled eggs. To start, I take six large eggs and place them in a pot. I cover the eggs with cold water. Then, I set the pot on medium heat. As the water heats up, I watch for it to boil. Once it starts boiling, I cover the pot and remove it from the heat. I let the eggs sit for about 9 to 12 minutes. After that, I transfer them to an ice bath for five minutes. This cools the eggs and makes peeling easier. Once the eggs cool down, I peel them and slice them in half lengthwise. I carefully remove the yolks and put them in a mixing bowl. Next, I add a ripe avocado that I have peeled and pitted. I also add two tablespoons of plain Greek yogurt to make it creamy. Then, I mix in one tablespoon of lime juice for some zing. I add one teaspoon of Dijon mustard and a quarter teaspoon of garlic powder. Finally, I season with salt and pepper to taste. Using a fork, I mash everything together until it’s smooth and well blended. Now, it's time to fill the egg whites. I use a spoon or a piping bag to carefully add the avocado yolk mixture into each egg white half. For the finishing touch, I sprinkle paprika over the filled eggs. I also chop some fresh cilantro to place on top. This adds a nice pop of color and flavor. You can find the full recipe in the earlier section. I love serving these avocado deviled eggs right away, but they can also chill in the fridge until I’m ready to serve them. To hard boil eggs perfectly, start with cold water. Place the eggs in a pot and cover them with water. Heat on medium until it boils. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 9 to 12 minutes. After that, transfer them to an ice bath for 5 minutes. This helps stop the cooking and makes peeling easier. To get a creamy texture, use a ripe avocado. When mashing, add Greek yogurt; it adds creaminess without extra fat. Lime juice brightens the flavor and keeps the avocado green. Mix everything until it’s smooth. If you want it super creamy, use a food processor instead of a fork. One common mistake is overcooking the eggs. This can lead to a green ring around the yolk. Make sure to follow the timing for boiling. Another mistake is not cooling the eggs quickly. Always use an ice bath after boiling. Lastly, avoid using unripe avocados; they won’t mash well and will taste bitter. For the best flavor and texture, use ripe avocados. For the full recipe, check the section above. {{image_2}} To add a kick to your avocado deviled eggs, try the spicy version. Simply mix in diced jalapeños or a dash of hot sauce to the filling. This adds heat and depth. You can adjust the spice level to your taste. I love how the creamy avocado balances the spice. It makes each bite exciting and full of flavor. For a Mediterranean twist, add crumbled feta cheese and chopped olives. This gives your eggs a salty and tangy flavor. Mix the feta and olives into the avocado filling. The briny taste complements the rich avocado well. You can also add a sprinkle of oregano for extra flavor. This version is perfect if you love bold, savory tastes. If you enjoy seafood, try adding smoked salmon to your eggs. Chop the salmon and mix it into the avocado filling. This adds a rich, smoky flavor that pairs nicely with the avocado. Top the filled eggs with a small piece of salmon for a nice touch. This variation feels fancy and works great for brunch or special occasions. You can find the full recipe in the earlier section. To keep your avocado deviled eggs fresh, store them in an airtight container. Place a piece of plastic wrap directly on the exposed filling. This helps reduce browning and keeps them creamy. You can also cover the eggs with a layer of lime juice to prevent oxidation. For the best taste, eat your avocado deviled eggs within two days. If you wait longer, the filling may change in flavor and texture. Keep them in the refrigerator, and avoid leaving them out for too long. Cold eggs taste better and keep their shape. When serving leftover avocado deviled eggs, take them out of the fridge about 15 minutes before. This lets them warm slightly and enhances the flavors. You can garnish them with fresh cilantro and a sprinkle of paprika again for a fresh look. Enjoy them as a snack or at your next gathering! For the full recipe, refer to the Full Recipe section. Yes, you can make avocado deviled eggs ahead of time. I suggest preparing the filling and storing it in the fridge. Keep the egg whites separate until you're ready to serve. This way, the eggs stay fresh and look nice. To stop avocados from browning, use lime juice. The acid in lime helps keep the green color. You can also keep the pit with the filling until serving. This can slow down the browning too. If you don't have Greek yogurt, use sour cream or plain yogurt. Both will give a creamy texture. You can also try avocado oil for a dairy-free option. Each choice will still taste great. Yes! Avocado deviled eggs are perfect for meal prep. They are easy to make and store. Just keep the filling and egg whites separate, and they can last a few days in the fridge. Pair avocado deviled eggs with fresh veggies, chips, or crackers. They also go well with drinks like lemonades or cocktails. This makes for a tasty and fun party spread. For the full recipe, check out the recipe section above! Avocado deviled eggs are tasty and easy to make. We discussed essential ingredients, tips for cooking, and tasty variations to try. I shared ways to store leftovers, so they stay fresh. Remember to choose ripe avocados for the best flavor. Feel free to experiment with different garnishes and spice levels. With these tips, you can impress anyone with your dishes. Make these eggs for your next party, and enjoy!$

Elevate your snack game with these delicious Avocado Deviled Eggs! This easy recipe combines creamy avocado with classic flavors, making a healthy twist on a beloved appetizer. Perfect for parties or a nutritious bite anytime, you'll love how simple it is to make. Ready to impress your guests?

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Ingredients

6 large eggs

1 ripe avocado, peeled and pitted

2 tablespoons plain Greek yogurt

1 tablespoon lime juice

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon fresh cilantro, chopped (for garnish)

Paprika (for garnish)

Instructions

Begin by hard boiling the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 9-12 minutes, then transfer them to an ice bath for 5 minutes to cool.

Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, setting the egg white halves aside.

To the bowl with the yolks, add the avocado, Greek yogurt, lime juice, Dijon mustard, garlic powder, salt, and pepper. Mash the mixture with a fork until smooth and well combined.

Using a spoon or piping bag, fill each egg white half with the avocado yolk mixture.

Sprinkle the filled eggs with paprika for color and top with chopped cilantro for a fresh touch.

Serve the avocado deviled eggs immediately or refrigerate them until ready to serve.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves