Avocado Deviled Eggs Recipe

Introduction

These avocado deviled eggs are a creamy, flavorful twist on a classic appetizer. With a zesty lime and a hint of jalapeño, they bring freshness and a little heat to your party platter. Perfect for gatherings or a tasty snack.

Ingredients

• 12 large eggs
• 2 avocados, pitted
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1/2 jalapeño, deseeded and minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Step 1: Hard boil the eggs by covering them with 1 ½ inches of water in a large saucepan. Bring the water to a boil, then remove the pan from heat, cover with a lid, and let the eggs cook for 18 minutes. Prepare a bowl of ice water while they cook.
2. Step 2: Transfer the eggs to the ice water bath to cool for a few minutes. Once cool enough to handle, peel each egg carefully.
3. Step 3: Cut each egg in half lengthwise and gently remove the yolks. Place the yolks in a food processor.
4. Step 4: Add the avocados, lime juice, minced garlic, minced jalapeño, cayenne pepper, and salt to the food processor. Process until the mixture is creamy and smooth, pausing occasionally to scrape down the sides.
5. Step 5: Add the chopped cilantro and pulse a few times to combine. Taste and adjust seasoning as needed.
6. Step 6: Fill each egg white half with the avocado mixture using a spoon, piping bag, or baggie with a small hole. Garnish with extra cilantro and a sprinkle of cayenne pepper.
7. Step 7: Serve immediately and enjoy your creamy avocado deviled eggs!

Tips & Variations

• For extra zest, add a pinch of smoked paprika on top before serving.
• If you prefer milder heat, reduce or omit the jalapeño and cayenne pepper.
• Use ripe avocados for a smoother, richer filling.
• Substitute lime juice with lemon juice for a slightly different citrus note.

Storage

Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. Fill the egg whites just before serving to keep them fresh. If stored filled, expect the texture to soften slightly. Reheat is not recommended—serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the eggs in advance?

Yes, you can hard boil and peel the eggs up to a day ahead. Keep them refrigerated until ready to fill to maintain freshness.

What if I don’t have a food processor?

You can mash the yolks and avocado with a fork until smooth, then stir in the other ingredients by hand for a slightly chunkier texture.

Avocado Deviled Eggs Recipe

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★★★★★

4.7 from 73 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

These Avocado Deviled Eggs are a creamy, flavorful twist on the classic deviled egg recipe. Packed with ripe avocados, zesty lime, and a hint of heat from jalapeno and cayenne, they make a perfect appetizer or snack that’s both satisfying and nutritious.

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Ingredients

Scale 1x2x3x

Eggs

• 12 Large Eggs

Filling

• 2 Avocados, pitted
• 3 Tablespoons Lime Juice
• 2 Cloves Garlic, minced
• 1/2 Jalapeno, deseeded and minced
• 1/2 Teaspoon Cayenne Pepper
• 1 Teaspoon Kosher Salt
• 1/4 Cup Fresh Cilantro, finely chopped

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Instructions

1. Hard boil the eggs: Place 12 large eggs in a large saucepan and cover them with about 1 ½ inches of water. Bring the water to a boil, then immediately remove the pan from heat and cover it with a lid. Let the eggs cook in the hot water for 18 minutes. Meanwhile, prepare a large bowl filled with ice and cold water. After 18 minutes, transfer the eggs to the ice water bath using tongs to stop the cooking process. Allow them to cool for a few minutes, then peel the shells from the eggs.
2. Make the filling: Slice each peeled egg in half lengthwise and carefully remove the yolks into a food processor. Add the two pitted avocados, 3 tablespoons lime juice, minced garlic, minced jalapeno, 1/2 teaspoon cayenne pepper, and 1 teaspoon kosher salt to the processor. Blend until the mixture is creamy and smooth, pausing occasionally to scrape down the sides for even blending. Add the freshly chopped cilantro, then pulse a few times to incorporate. Taste the filling and adjust seasoning as desired.
3. Fill the eggs: Using a spoon, piping bag, or a plastic bag with a small tip cut off, spoon the avocado-yolk mixture into the hollow parts of the egg whites. Once filled, sprinkle a bit of additional cilantro and cayenne pepper over the top for garnish. Serve immediately for best flavor and texture. Enjoy your creamy, zesty avocado deviled eggs!

Notes

• Note 1: Use large, fresh eggs for best results and easier peeling.
• Note 2: Ripe avocados should be soft but not mushy to ensure a creamy filling.
• Note 3: Adjust the amount of jalapeno and cayenne pepper according to your preferred spice level.
• Note 4: If you don’t have a food processor, you can mash the yolks and avocado with a fork until well combined.
• Note 5: These deviled eggs are best enjoyed fresh but can be refrigerated for up to one day. Avoid making too far ahead to preserve color and texture.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Keywords: Avocado Deviled Eggs, Deviled Eggs, Avocado Recipes, Appetizer, Healthy Snack, Party Food, Gluten Free