Avocado Deviled Eggs

Easter is just a few days away and one of the biggest dilemmas on Easter is what the heck to do with all of the hard boiled eggs?!

There’s the usual egg salad or deviled eggs, but this year, I decided to try something new and make avocado deviled eggs. It’s like making regular deviled eggs but swapping the mayo for avocados!

These deviled eggs were smooth, creamy, and quite delicious. Give this recipe a try this Easter or your next party. It’s sure to be a hit!

SOME HELPFUL TIPS:

  • You can make parts of this ahead of time. Mashing the egg yolks and adding seasonings and set aside until your ready to add the avocado.
  • Add the avocado to the mixture no more than a few hours (2-3) before serving. This will help ensure the filling does not start to turn on you.
  • You can use decorating tips and piping bags, but I simply used a sandwich bag and cut one of the corners.
  • Garnish with fresh herbs just before serving, if desired. I used three different kinds of herbs: cilantro, parsley, and chives (not all together).
  • You can add a little heat by sprinkling cayenne instead of paprika.

AVOCADO DEVILED EGGS

INGREDIENTS:

  • 6 large hard boiled eggs
  • 1 hass avocado, halved, seeded and peeled
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh herbs (parsley, chives, or cilantro)
  • 1/4 teaspoon paprika or cayenne pepper

DIRECTIONS:

1. Cut the eggs in half lengthwise, reserving the yolks.

2. In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in lemon juice and lemon zest; season with salt and pepper, to taste.

3. Use a pastry bag fitted with decorative tip #1M to pipe OR a plastic bag with a corner cut. Pipe mixture into the eggs, and garnish with herbs of choice and paprika or cayenne pepper, if desired.*

Enjoy!

Love,
Charlee
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