Amazing Avocado Deviled Eggs are a delicious twist on classic deviled eggs, making them an ideal appetizer for any occasion. Avocado adds a healthy and creamy texture to the egg yolks, which can also be mashed up with mayonnaise or plain yogurt.
A pinch of garlic powder, paprika, and onion can give the Avocado Deviled Eggs great flavor and even more nutrition. To make Avocado Deviled Eggs for your next gathering, look no further than this easy recipe! It's sure to have everyone nostalgic for your traditional-style deviled eggs while enjoying something new and tantalizingly tasty.
Avocado Deviled Eggs are a delicious and healthy appetizer
Avocado Deviled Eggs are a delicious and healthy appetizer that has taken off in popularity in recent times. Avocados are already packed with healthy fats, vitamins, and minerals, and when paired with hard-boiled eggs for Avocado Deviled Eggs, a nutritious snack is created - think of it as deviled eggs but better! It's easy to find recipes for Avocado Deviled Eggs that add fresh herbs or spices to the mix for an added burst of flavor, making them even healthier and tastier. If you're looking for an appetizer that satisfies both your appetite and your health goals, Avocado Deviled Eggs are a great choice.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
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Ingredients needed to make Avocado Deviled Eggs
- 8 large eggs
- 2 T. white vinegar
- 2 medium avocados
- 1 T. lemon juice
- 1½ T. avocado mayonnaise*
- 1 t. crushed red pepper flakes
- ½ t. garlic powder
- ½ t. onion powder
- ½ t. smoked paprika
- Sea salt and black pepper, to taste
- 3 T. fresh parsley, minced
Instructions for making Avocado Deviled Eggs
- Place eggs in a large pot and cover with an inch or two of cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off the heat. Let the eggs sit on the burner, covered, for 11-12 minutes.
- Drain the eggs and rinse them in cold water to stop the cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.
- Carefully remove the yolks with a spoon and transfer them to a small mixing bowl. Set the cooked egg whites aside.
- Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.
Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!
Variations
Wondering what variations you can make to the Avocado Deviled Eggs? There are lots of possibilities for variations that will elevate the classic deviled egg and create a tasty and healthy appetizer. Start by replacing the conventional mayo with Greek yogurt, which gives a healthier twist to this recipe. Then get creative with your toppings! Instead of standard paprika, experiment with different herbs such as basil or cilantro. Or try adding crumbled bacon or crunchy chopped vegetables such as bell peppers for more texture. The combination possibilities are endless, so don't be afraid to have fun and get creative when it comes to making variations on the Avocado Deviled Eggs recipe!
Storage
Avocado Deviled Eggs are a healthy and delicious appetizer that can easily be made at home. When it comes to storage, the verdict is yes - Avocado Deviled Eggs should absolutely be refrigerated if they're not being consumed immediately; however, they can only be stored in the fridge for up to 2-3 days before they start going bad. For anyone looking to make a delicious appetizer that won't take long to put together, consider giving the Avocado Deviled Egg recipe a try. You'll be sure to love it!
Top tip
Making Avocado Deviled Eggs is a great way to switch up your appetizer routine. These top tips will help you make the healthiest, tastiest version of this delicious recipe.
First and foremost, be sure to use ripe avocados; you want them to be just soft enough that they mash easily, adding a creamy texture to your Deviled Eggs.
Secondly, use plain Greek yogurt instead of mayonnaise for added flavor and nutrition- it contains healthy fats that can't be beaten.
Finally, top the eggs off with your favorite garnishments such as cooked bacon or microgreens- the options are endless! No matter which toppings you choose, these top tips for making Avocado Deviled Eggs will ensure top-notch results every time!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Avocado Deviled Eggs
- Total Time: 25 minutes
- Yield: 4
Description
Avocado Deviled Eggs are a delicious twist on classic deviled eggs, making them an ideal appetizer for any occasion. Avocado adds a healthy and creamy texture to the egg yolks, which can also be mashed up with mayonnaise or plain yogurt.
Ingredients
8 large eggs
2 T. white vinegar
2 medium avocados
1 T. lemon juice
1½ T. avocado mayonnaise*
1 t. crushed red pepper flakes
½ t. garlic powder
½ t. onion powder
½ t. smoked paprika
Sea salt and black pepper, to taste
3 T. fresh parsley, minced
Instructions
-
Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.
-
Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.
-
Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.
-
Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.
Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!
- Prep Time: 10 min
- Cook Time: 15 mins
