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–+ servings

Creamy avocado deviled eggs (no mayo)

Chi & Kel
Avocado deviled eggs bring a fresh twist to a classic appetizer. Swapping out mayonnaise for creamy avocado adds richness and a subtle hint of earthy flavor.
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Prep Time 15 minutes
Cook Time 15 minutes

Equipment

  • Food processor
  • Piping bag
  • Star tip

Ingredients
  

  • 6 large eggs
  • 1 medium avocado
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt (adjust to taste)

Instructions
 

  • Bring a saucepan of water to a boil. Gently lower the eggs into the boiling water and cook for 8 minutes.
  • When the time is up, turn off the heat and transfer the eggs to a bowl of ice water. Let them sit for 5 minutes before peeling.
  • Slice the boiled eggs into equal halves. Carefully scoop out the yolks and place them in a food processor.
  • Cut the avocado in half and remove the pit. Use a knife to score the flesh into squares, then scoop it out with a spoon and add it to the food processor.
  • Add the garlic powder, salt, black pepper, and lemon juice. Blend until smooth and creamy, or leave it slightly chunky if you prefer.
  • Transfer the avocado-egg filling into a piping bag fitted with a star tip. Arrange the egg white halves on a serving platter and pipe the filling into the wells of the egg whites.
  • Sprinkle with paprika or fresh herbs. Serve immediately or refrigerate until ready to enjoy.

Notes

  1. An alternative way to boil the eggs is to place  them in a saucepan and cover completely with water. Set a timer to 15 mins and let them cook. Once the 15 mins is up, transfer the eggs to a bowl of ice-cold water and let them sit for 5 minutes before peeling
  2. Use Ripe Avocados cos a perfectly ripe avocado ensures a smooth and creamy filling.
  3. Blend the filling to your desired consistency; smooth for a classic look or slightly chunky for more texture.
  4. If you like a little kick, sprinkle chili powder or add a dash of hot sauce to the filling and turn these into spicy deviled eggs!
  5. If you don’t have a piping bag, use a spoon to fill the egg whites.
  6. To keep the avocado fresh and prevent browning, add an extra squeeze of lemon juice before storing.
  7. You are likely to have leftover filling which you can use as spread for sandwiches or just add to salads.
  8. Recipe can be doubled or tripled as needed.

Nutrition

Calories: 126kcalCarbohydrates: 4gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 186mgSodium: 219mgPotassium: 237mgFiber: 2gSugar: 0.5gVitamin A: 319IUVitamin C: 4mgCalcium: 32mgIron: 1mg
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