Fresh & Creamy Avocado Deviled Eggs
Every Easter my dad and I experiment with different Deviled Egg recipes to see who will reign supreme. The only kicker is, I hate Deviled Eggs. I just think they are fun to make, and even more fun when my recipes inevitably beat his!
This year I wanted to finally try a recipe that I would actually enjoy, something that was fresh and not loaded with tons of mayo and seasoning. Avocado seemed like the perfect fit!
This recipe is super easy and uses simple ingredients that blend well together! Enjoy and Happy Easter!
Avocado Deviled Eggs
Total cooking time: 10 mins + 20 mins to boil eggs & to cool
Serves: 4-6
Ingredients
- 6 hard boiled eggs
- 1 avocado (I used a Trader Joe’s mini avocado)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp ground black pepper
- ½ tsp red pepper flakes
- 1 tsp lime juice
- Optional: Old Bay or Chili powder to garnish
Directions
- Boil eggs according to directions, and set aside to cool (10-15 mins)
- While eggs are cooking, place your avocado, garlic, spices, and lime juice in a food processor. Set aside until eggs are ready.
- Once your eggs are cooled, cut them in half and place the cooked yolk in the food processor along with the avocado mixture.
- Blend the mixture to combine until smooth and creamy.
- Using a spoon or piping bag, add the mixture to the hard-boiled egg whites. Sprinkle with Old Bay, and serve immediately.
