Avocado Green Deviled Eggs
Creamy avocado meets classic deviled eggs in this nutritious and visually stunning appetizer, perfect for gatherings.
Ingredients
Main ingredients
- 10 large eggs 10 large eggs, hard boiled Hard boil the eggs and allow to cool.
- 1 piece 1 ripe avocado Ensure avocado is ripe for smooth filling.
- 1 tablespoon 1 tablespoon Dijon mustard Can substitute with spicy mustard.
- 1 piece 1 lemon, juiced Can substitute with lime juice for a zestier taste.
- to taste none Salt (to taste) Add according to preference.
- to taste none Black pepper (to taste) Add according to preference.
- to taste none Smoked paprika (for garnish) Use to garnish before serving.
Instructions
Preparation
- Once the eggs have cooled, slice each in half lengthwise and remove the yolks into a bowl.
- In a food processor, combine the yolks, ripe avocado, lemon juice, Dijon mustard, and season with salt and pepper to taste.
- Blend until the mixture is smooth and creamy.
- Transfer the avocado mixture into a zip-top plastic bag and cut a ¼-inch piece from one corner.
- Pipe the mixture into the halved egg whites.
- Finally, dust the tops with black pepper and smoked paprika before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Do not freeze as texture may change. For easy peeling of hard-boiled eggs, add vinegar to the boiling water.