Description
A delightful twist on classic deviled eggs, featuring creamy avocado and tangy mustard, perfect for holiday gatherings.
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh herbs (chives, dill, or cilantro)
- Salt and pepper to taste
- Smoked paprika for garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a pot, cover with cold water, bring to a boil, turn off the heat, cover, and let sit for 12-15 minutes. Transfer to an ice bath to cool.
- Prepare the Filling: Peel the eggs, slice them in half lengthwise, and scoop out the yolks into a mixing bowl.
- Mash the Ingredients: Add the avocado, mayonnaise, mustard, lemon juice, salt, and pepper. Mash until smooth, leaving some chunks for texture.
- Add Fresh Herbs: Fold in the herbs and adjust seasoning as necessary.
- Fill the Egg Whites: Spoon or pipe the creamy filling back into the egg white halves.
- Garnish and Serve: Sprinkle with paprika or additional herbs and serve immediately, or refrigerate until ready to enjoy.
Notes
For a lighter version, try substituting Greek yogurt for mayonnaise. Use any herbs you have on hand for variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 150
- Sugar: 1g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 210mg
Keywords: deviled eggs, avocado, holiday appetizers, vegetarian, family recipe