Avocado Deviled Eggs

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: people

Calories: 234kcal

Author: Kris Longwell

These avocado-deviled eggs are devilishly delicious. The filling is a snap to make and can even be made in advance (the night before). Be prepared, these are always the first to go!

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Equipment

Saucepan for hard-boiling eggs

Ingredients

6 large eggs
2 avocados ripe
Juice of 1 lime
2 tablespoon shallot minced, or red onion
1 jalapeno seeded and finely chopped (use just ½ the jalapeno for less heat)
2 or 3 dashes hot sauce like Tobasco
½ teaspoon Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon cilantro chopped
½ teaspoon Kosher salt
¼ teaspoon black pepper
1 tablespoon chives chopped, for garnish
½ cup breadcrumbs toasted, See NOTES

Instructions

Make the Hard-Boiled Eggs

Place the eggs in a large pot and cover with water.
6 large eggs
Bring to a boil, then turn off heat and cover for 12 minutes.
Remove the eggs from the hot water with a slotted spoon. Rinse them with cool water. Set aside. (These can be made 24 hours in advance).

Make the Avocado Filling and Assemble

Peel the hard boiled eggs and cut them in half, lengthwise.
Using a spoon, scoop out the yolks and set aside.
Cut the avocados in half and remove the pits.
2 avocados
Scoop out the avocado flesh and place in a large bowl.
Add all of the yolks and the remaining ingredients and stir and roughly mash with the back of a fork.
Juice of 1 lime, 2 tablespoon shallot, 1 jalapeno, 2 or 3 dashes hot sauce, ½ teaspoon Worcestershire sauce, 1 tablespoon mayonnaise, 1 tablespoon cilantro, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
Use a spoon to transfer a heaping pile of the avocado mixture into each of the egg whites.
Top with a sprinkle of toasted breadcrumbs and snipped chives.
1 tablespoon chives, ½ cup breadcrumbs

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The filling can be made up to 12 hours before serving. The eggs can be assembled several hours before serving. Keep covered (with plastic wrap) in the fridge until ready to serve.

Toasted Breadcrumbs:

Cut the crusts off of half of a baguette or crusty loaf of bread.
Tear into pieces and then pulverize in your food processor until crumbs are formed (about 2 minutes).
Melt 2 tablespoon unsalted butter in a large skillet over medium heat.
Add the breadcrumbs and cook, stirring often, until golden (about 5 minutes).
Stir in 1 minced clove of garlic and a healthy pinch of salt.

Nutrition