Loaded Avocado Deviled Eggs
Avocado Deviled Eggs offer a creamy, vibrant take on a beloved classic. Ripe avocado is blended with sour cream, lemon juice, and seasonings to create a smooth filling that’s both rich and refreshing. After boiling the eggs and removing the yolks, the avocado mixture is carefully piped back into the egg whites for a stunning presentation. A dash of paprika and a sprinkle of parsley add a pop of color and flavor. This recipe is quick to prepare and makes for an irresistible, crowd-pleasing snack or appetizer.
Ingredients
- 6 eggs
- 1 avocado
- 2 tablespoon sour cream
- ½ lemon, juiced
- Salt, to taste
- Black pepper, to taste
- Parsley, for garnish
- Paprika powder, for garnish
Instructions
- Place a pot on the stove over medium-high heat and bring a pot of water to a rolling boil.
- Once the water reaches a boiling point, carefully add the eggs, and let them cook for 8-10 minutes.
- Remove the eggs from the boiling water and transfer them to a bowl filled with ice water to cool down.
- Peel the avocado and mash it in a separate bowl.
- Cut the boiled eggs in half lengthwise and scoop out the egg yolks into the bowl with mashed avocado.
- Add sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until thoroughly combined.
- Rinse the egg whites to remove any residue and pat them dry gently.
- Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
- If desired, garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 86mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 4g
Ingredients
- Eggs: The base for the recipe; they’re a protein-packed classic for deviled eggs.
- Avocado: Adds a creamy, rich texture and a boost of healthy fats.
- Sour cream: Enhances creaminess and adds a tangy flavor.
- Lemon juice: Prevents the avocado from browning and brightens the flavors.
- Salt: Elevates the overall taste.
- Black pepper: Adds a hint of warmth and subtle spice.
- Parsley: For a fresh garnish and a pop of green.
- Paprika powder: Adds a smoky, slightly sweet touch and visual appeal.
See recipe card for quantities.
How to Make Avocado Deviled Eggs
Place a pot of water on the stove over medium-high heat and bring it to a rolling boil. Carefully add the eggs and cook for 8-10 minutes. Once cooked, transfer the eggs to a bowl of ice water to cool down.
Peel the avocado and mash it in a separate bowl.
Cut the boiled eggs in half lengthwise and scoop out the egg yolks into the bowl with mashed avocado.
Add sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until thoroughly combined.
Rinse the egg whites to remove any residue and pat them dry gently.
Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
If desired, garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.
Hint: if you don’t have a piping bag, use a zip-top bag with the corner snipped off for a quick and easy DIY solution.
Substitutions & Variations
- Avocado substitution: If you’re out of avocado, use plain Greek yogurt for a lighter filling.
- Add spice: Mix in a pinch of cayenne or hot sauce for a spicy kick.
- Herb swaps: Use chives or cilantro instead of parsley for a different fresh flavor.
💭Crucial Success Tips
Make sure the eggs are thoroughly cooled in ice water before peeling. This ensures easy peeling and smooth egg whites for filling.
How to Store Avocado Deviled Eggs
Store the deviled eggs in an airtight container in the refrigerator for up to 2 days. To prevent drying out, cover them with plastic wrap pressed lightly against the surface of the filling.