A fresh twist on a classic—these avocado deviled eggs are creamy, bright, and perfect for BBQs, potlucks, or anytime snacking. Think guacamole meets deviled eggs, and yes, it works.
Recently, our friends came over to swim and eat and game (wave to McHardys) and their son wasn’t sure about trying these “green eggs.” We asked how he felt about guacamole and then said these are like a deviled egg and guacamole had a baby. Kind of funny but still a pretty accurate description of this twist on the classic.
In my family, besides me, no one is a big egg eater, especially not hard boiled eggs. But I love them–plain with a twist of freshly ground pepper and a sprinkle of salt on them or the classic deviled egg complete with the mandatory sprinkling of paprika (their son also asked–”What is the red stuff?”). I am even known to pick them up in the little package on a gas station snack run much to the disgust of my crew.
Rewind to my days at Shar’s. As the kitchen manager I had only a slight bit of influence on what recipes we would include for each class (some traditions are hard to change) but every single summer class or BBQ class or Mexican class included these beauties. We prepared them and cut them into quarters for serving to the class members. I never complained when we had leftovers and got to eat more than one bite. These are two-bite wonders. These bright, creamy, salty, avocadoey, cilantroey, vessels of goodness should grace your next BBQ or potluck. I promise that once people get past the color, the taste will win them over. Serious yum factor! And as a bonus, there is almost always too much filling for the eggs and I store it away and make an avocado toast the next morning (the lime juice helps the avocado to not oxidize too much). Of course this is not as healthy as straight up smashed avocado, but you can’t let the filling go to waste! I’m just telling you how it is in my real life kitchen. Enjoy!
And speaking of my real life kitchen, when I made these I could not for the life of me find my piping bag. So I used a ziploc bag and cut the corner off and slid my star tip into the hole and, voila, piping magic. Make sure you don’t make the mistake I did–completely mash the egg yolks and avocados or you will clog the tip and have a mess on your hands, literally. NBD, I licked it off and washed my hands, grabbed a chopstick, unclogged the tip, and got back to filling up these green gems.
Real food. Real kitchens. Real love.–The Food Civilian
Avocado Deviled Eggs
Ingredients
- 12 hard boiled eggs
- 1 ripe avocado-peeled pitted and ready to mash
- 2 TBS chopped cilantro
- 2 TBS minced green onion
- 1 ½ tsp minced jalapeno pepper
- Juice of ½ lime
- ¼ c mayo
- 1 tsp salt or to taste—I use less
- 1 ½ tsp hot pepper sauce Green Tabasco sauce is perfect
- 1 tsp dijon mustard
- 1 pinch paprika
- Worchestershire sauce to taste
Instructions
- Slice eggs in half, remove yolks and put in bowl with avocado. Mash together.
- Add remaining ingredients and mix well.
- Fill empty egg while halves with mixture.
- Chill.
- Sprinkle with paprika before serving.