Description
A healthy and festive twist on traditional deviled eggs, using avocado instead of mayonnaise for a naturally green, creamy filling.
Ingredients
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4 large eggs (or adjust based on how many servings you need)
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1 ripe avocado (for every 4 eggs)
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2 tablespoons minced fresh cilantro (or dried if that’s what you have)
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1/2 teaspoon salt (adjust to taste)
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Dash of hot sauce (I used Frank’s Red Hot, but use your favorite!)
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1/4 teaspoon garlic powder
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1/2 teaspoon lemon juice
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Optional: Paprika or extra cilantro for garnish
Instructions
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Hard Boil the Eggs – Use your preferred method. I like to steam mine for 14-15 minutes, then transfer them to an ice water bath to cool.
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Prepare the Filling – Peel the eggs, slice them in half, and remove the yolks. Place the yolks in a bowl.
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Mash and Mix – Add the avocado to the bowl with the yolks, along with minced cilantro, salt, hot sauce, garlic powder, and lemon juice. Mash everything together until smooth. If you prefer a super creamy texture, use an immersion blender or food processor.
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Fill the Eggs – Use a piping bag, a Ziploc bag with the tip cut off, or simply spoon the mixture into the egg whites.
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Garnish and Serve – Sprinkle with paprika for a classic deviled egg look, or top with tiny cilantro leaves to resemble little shamrocks for a festive touch.
Notes
Tips for Perfect Green Deviled Eggs
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If your avocado mixture isn’t green enough, you can add a bit of natural food coloring to enhance the color.
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The freshness of the avocado makes a difference! Use a ripe but firm avocado for the best texture.
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Store any leftovers in an airtight container with plastic wrap pressed directly onto the filling to prevent browning.
- Cook Time: 15 minutes