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Avocado deviled eggs topped with spices and herbs, a tasty appetizer

Avocado Deviled Eggs

Creamy and dreamy, these Avocado Deviled Eggs combine classic deviled egg goodness with rich avocado. Perfect for brunch or a snack!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs 6 large eggs Fresh eggs for boiling.
  • 1 ripe avocado 1 ripe avocado The riper the avocado, the creamier the filling.
  • 1 teaspoon 1 teaspoon Dijon mustard Can substitute with regular mustard.
  • 1 tablespoon 1 tablespoon lime juice Prevents avocado from browning.
  • to taste Salt and pepper Salt and pepper to taste Adjust seasoning based on preference.
Optional Toppings
  • none paprika, fresh herbs, or bacon bits Choose toppings to enhance flavor and presentation.

Method
 

Preparation
  1. Place the eggs in a pot and cover them with water. Bring to a boil and then let them simmer for 9-12 minutes.
  2. Once done, transfer them to an ice bath. After cooling, peel the eggs and slice them in half lengthwise.
  3. Scoop out egg yolks into a bowl. Add the avocado, Dijon mustard, lime juice, salt, and pepper. Mash until creamy!
  4. Spoon or pipe the avocado mixture back into the egg whites.
  5. Top with your favorite spices or toppings!

Notes

Store leftovers in an airtight container in the fridge for about 2-3 days. For meal prep, mix filling separately and fill before serving.