Avocado Deviled Eggs

These are a great option for those who aren’t crazy about the yolkiness off deviled eggs.  Yes, I just made up that word, yolkiness.  While I do like a deviled egg, I am not that fond of the yolk, and neither are my kids.  Now, we love avocados, so when I saw a recipe for these I had to try them.  I love them and my kids really like them, so that’s a win-win for me.

6 hardboiled eggs

1 small to medium avocado, very ripe

1-2 tbsp mayonnaise (optional)

2 tsp lemon juice

1/8 tsp garlic powder

dash of cayenne pepper

dash of cumin

**or use 1/8 tsp paprika in place of the cayenne and cumin

Slice your eggs in half long-ways, reserving half the yolks in a medium bowl.  I toss the other half in the trash (I know…wasteful), but you could certainly add them to the recipe if you like.

Peel and dice your avocado and add to the yolks.  Add the lemon juice and spices.  Salt to taste. Mash it all together, mixing well and adding mayo if necessary to reach a creamy consistency.  Start with a bit of mayo and only add it as needed.  If your avocado is very ripe you may not need any.

Spoon the mixture into the egg halves, sprinkle with some additional spices and serve immediately or chill for about 30 minutes.

You can get fancy and use a frosting/piping bag to fill the eggs.  I usually fill a zip-top bag with the avocado mixture, snip off a corner and squeeze.  It’s not pretty, but easier than using a spoon.




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