Avocado Deviled Eggs Recipe | Yummly
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Avocado Deviled Eggs

YUMMLY
7Ingredients
60Minutes
100Calories
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Avocado Deviled Eggs

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Description

If you love guacamole, then this deviled egg recipe is for you! Creamy avocado takes the place of mayo, adding richness and a vibrant green color to the egg yolks. A squeeze of lime juice and chopped fresh cilantro add zip. We love these garnished with red onion, jalapeño, and more cilantro. To speed up decorating, you could finely mince the jalapeño instead of slicing it, and stir it into the filling. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
12 SERVINGS
  • 12 large eggs (cold from the refrigerator)
  • 1 avocado (large, peeled and pitted)
  • 2 Tbsp. lime juice (plus more to taste)
  • 2 Tbsp. sour cream (or plain Greek yogurt or whole-milk yogurt)
  • 2 Tbsp. finely chopped fresh cilantro (plus cilantro leaves for topping eggs)
  • 1/8 tsp. salt (or to taste)
  • 1 jalapeño chili (small, thinly sliced, for topping eggs)
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    Directions

    1. Fill a wide Dutch oven or other 5- to 6-qt. pot with 1 inch of water and set a steamer basket in the pot. Cover pot and bring water to a boil over high heat. With a slotted spoon, carefully add eggs in a single layer. (If eggs don’t all fit in one layer, you’ll need to cook them in batches.) Cover pot and return water to a boil; then reduce heat to medium-high and steam eggs 13-14 minutes.
    2. Just before eggs are done steaming, fill a large bowl with ice water. With slotted spoon, transfer cooked eggs to the ice water bath and let stand until cool, about 10 minutes.
    3. Drain cooled eggs and peel them. Cut eggs in half lengthwise. Scoop out yolks into a medium bowl. Place cooked whites on a plate or platter.
    4. Mash cooked egg yolks with a pastry blender or fork. Add avocado, lime juice, sour cream, and finely chopped cilantro. Stir together until well blended and creamy. Season to taste with salt and a little more lime juice if you like.
    5. Transfer egg yolk mixture to a pastry bag fitted with a ¾-inch-wide star tip. (Or spoon filling into a large zip-top plastic bag and snip off about ⅓ inch from the corner.) Pipe egg yolk mixture into the egg whites. Top eggs with red onion, jalapeño, and cilantro leaves before serving. If making eggs ahead, seal in a sturdy container or wrap loosely with plastic wrap and chill up to 2 hours.
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    NutritionView More

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    100Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories100Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol215mg72%
    Sodium95mg4%
    Potassium160mg5%
    Protein7g14%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber1g4%
    Sugars<1g2%
    Vitamin A6%
    Vitamin C6%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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