Deviled Avocado Eggs
These Deviled Avocado Eggs are the perfect blend of tradition and fresh innovation.Swapping mayo for ripe avocado gives them a luxuriously creamy texture and a vibrant, modern twist.Smooth, flavorful, and beautifully green, they’re a light, elegant take on the classic deviled egg — simple to make and impossible to resist.
Servings 6
Ingredients
- 6 pasture-raised eggs
- 1 ripe avocado
- 1 tsp Dijon mustard
- 1 tsp fresh lemon or lime juice
- 1 tbsp chopped fresh chives
- 1 tbsp plain Greek yogurt or coconut yogurt optional for added creaminess
- Sea salt & cracked black pepper to taste
- Optional garnish: smoked paprika, microgreens, hemp seeds, or thin radish slices
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Drain and transfer to an ice bath.
- Peel and halve: Once cooled, peel eggs and slice in half. Remove yolks and place them in a bowl.
- Mash the filling: Add avocado, mustard, lemon juice, chives, and yogurt (if using) to the yolks. Mash until smooth. Season with salt and pepper.
- Fill the eggs: Pipe or spoon the mixture into the egg whites.
- Garnish and serve: Top with a dash of smoked paprika, microgreens, or seeds for that perfect finishing touch.