Avocado Deviled Eggs are decadent, taste bud-tingling deviled eggs that make mayonnaise-rich deviled eggs seem pedestrian, replacing that calorie-laden condiment with nourishing, silky avocado. The ripe avocado, lime juice, and a dash of Dijon mustard smooth together for a creamy, velvety filling that provides an elegant match to the tender egg whites. Garlicky, paprikally, peppery, the deviled eggs pack a pleasing blend of depth and zing. Garnished with fresh herbs for an added burst of freshness, they are a great appetizer or healthy snack for any gathering. Whether you’re having a party or need a protein-rich bite, these avocado deviled eggs are a must-try!

How to Choose Avocados?

Use only ripe avocados—avocados that yield to pressure when you press them gently. If they are hard, they are not ripe, and not only will they not taste good, but you won’t be able to mash them up easily. Remember that if they are too ripe (too much pressure when you press them), they could be bruised and also won’t taste good.

Ingredients: ## Ingredients: Elevate your appetizer game with delectable avocado deviled eggs. Explore a variety of avocado deviled eggs recipes that fuse the creaminess of avocado with the classic deviled egg flavors. Perfect for any gathering, these avocado deviled eggs are sure to impress even the most discerning palates.

• 6 large eggs

• 1 ripe avocado

• 1 tbsp lime juice

• 1 tbsp mayonnaise (optional)

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika (plus extra for garnish)

• 1 tbsp chopped cilantro or chives (for garnish)

Instructions:

1. Boil the Eggs:

   • Place the eggs in a saucepan and cover them with water.

   • Bring to a boil over medium-high heat, then turn off the heat and cover.

   • Let sit for 10-12 minutes, then transfer the eggs to an ice bath to cool.

2. Prepare the Filling:

   • Peel the cooled eggs and cut them in half lengthwise.

   • Scoop out the yolks and place them in a mixing bowl.

   • Add the avocado, lime juice, mayonnaise (if using), Dijon mustard, garlic powder, salt, and black pepper.

   • Mash everything together until smooth and creamy.

3. Fill the Eggs:

   • Spoon or pipe the avocado mixture back into the egg white halves.

4. Garnish & Serve:

   • Sprinkle with paprika and chopped cilantro or chives.

   • Serve immediately or refrigerate for up to 2 hours before serving.