Avocado-Stuffed Deviled Eggs
Creamy avocado meets classic deviled eggs in this healthier, flavor-packed appetizer that's perfect for parties.
- Prep20 min
- Total20 min
- DifficultyEasy
- Servings12
These stuffed eggs are a fresh twist on the traditional deviled egg, swapping out mayonnaise for rich, ripe avocado. The result is a creamy, tangy filling with a hint of lime and cilantro that's both lighter and more nutritious.
Perfect for brunches, potlucks, or any gathering, they come together in minutes and look impressive on a platter. The smoked paprika adds a lovely color and a subtle smoky finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place 3 of the yolks in a small bowl; discard or save the remaining 3 yolks for another use.
- Add the ripe avocado, lime juice (the lime juice helps prevent the avocado from browning), and chopped cilantro to the bowl with the yolks.
- Sprinkle in the onion powder and about 1/8 teaspoon of freshly ground black pepper.
- Press in the garlic clove and mash everything together with a potato masher or fork until smooth. Season with salt to taste.
- Transfer the avocado mixture to a piping bag fitted with a star tip, or use a ziploc bag with the corner snipped off. Pipe the filling into the hollowed egg whites. Garnish with a sprinkle of smoked paprika and extra cilantro leaves if desired.
💡 Tips
- For perfectly hard-boiled eggs, place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes, then transfer to an ice bath.
- Use a very ripe avocado for the creamiest texture.
- These can be made a few hours ahead; cover and refrigerate until serving.
Inspired by a recipe from Natasha's Kitchen