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Avocado Deviled Eggs

Avocado deviled eggs combine creamy avocado with lime juice, Dijon mustard, and a smooth mashed yolk filling. Boiled eggs are cooled, filled into the whites, and finished with a sprinkle of paprika.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling 20 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 127
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 1 avocado medium, ripe, pitted and peeled
  • 1 tbsp lime juice
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.125 tsp paprika
  • 2 qt cold water

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a 3-quart saucepan.
  2. Add the cold water.
  3. Bring the water to a boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs sit for 12 minutes.
  6. Transfer the eggs to a plate with a slotted spoon.
  7. Let them cool until easy to handle, about 20 minutes.
  8. Peel the eggs and cut them in half lengthwise.
  9. Place the yolks in a medium bowl.
  10. Add the avocado, lime juice, mayonnaise, Dijon mustard, kosher salt, and black pepper to the yolks.
  11. Mash the filling until smooth.
  12. Spoon the filling into the egg white halves.
  13. Sprinkle with paprika.

Notes

For a smooth filling, mash the avocado and yolks thoroughly before spooning it into the whites. Refrigerate in an airtight container for up to 2 days; do not freeze. For a lighter option, replace the mayonnaise with plain Greek yogurt.