In our home, Deviled Eggs are a necessary appetizer for all family functions. After saying hi to grandma, the tray of eggs is next. A creamy filling presented in swirl fashion atop a cooked halved egg white is where the party starts. And more often than not, idle hands always go back for seconds. Deviled Eggs offer a taste of nostalgia and a bit of savoriness for us. We can’t think of a family party we’ve attended where Deviled Eggs weren’t on the menu. The recipe is a classic and sometimes you need to mix it up. We’re sure you’re going to love this variation that includes avocados! How could you not?
In short, who doesn’t love avocados? They’re creamy, loaded with healthy fats, and oh-so-delicious on everything. Generally, we’re putting avocados on toast, in tacos and tossed in salads. Really, we could put avocados in everything, including Deviled Eggs!
First, here is a fun fact about peeling hard-boiled eggs. You want to start off the process with eggs that are about a week old vs. a fresh carton you just bought at the store. Doing this, you’ll prevent that awkward moment later of trying to peel the eggs while leaving the whites fully intact. Cooking and peeling the eggs is the hardest part of the recipe. Once you get past peeling, you’re in the clear for creating the star of the appetizer spread.
Another tip for taking your eggs to next-level status, don’t just spoon in the filling for the eggs. You should consider piping in the filling so you get a beautiful swirl presentation. If you don’t have a piping bag, you can always just cut the corner off of a plastic bag, fill it with the mixture, and then squeeze out into artistic swirls.
Avocado Deviled Eggs
- 10 Eggs room temperature
- 1/2 cup real mayo
- 1/2 Melissa's seedless lemon juiced
- 1 teaspoon yellow mustard
- 2 avocados pulp mashed
- 1 pinch sea salt
- smoked paprika garnish
- Melissa's red hatch pepper powder garnish
- 2 green onions chopped
- Bring a large pot of water to a boil. Using a spoon, gently lower the eggs into the boiling water. Return the water to a boil and cook for 12 minutes. Cover, remove from the heat and set aside for 5 minutes.
- Run cold water over the eggs until cool. Peel the eggs and cut in half lengthwise.
- Remove the yolks and place them into a bowl. Using a fork, mash the yolks. Add the mayonnaise, the juice from the lemon, the mustard, the avocado pulp, and the salt. Mix until well combined.
- Fill the egg white halves with the mixture and garnish them with the smoked paprika, Hatch chile powder, and the onion.