Recipe: Deviled Eggs with Avocado, too!
Potluck idea? Party food? Green eggs? Try my Deviled Eggs – or Avocado Deviled Eggs!! The recipe for deviled eggs with avocado, too is simple, tasty and a hit with hungry bellies.
Ingredients
- 12-15 eggs (I use free range eggs)
- a cup of mayonnaise
- 1 tablespoon of mustard
- an avocado
- 1 tablespoon of lemon juice
- 1/2 tablespoon of paprika
- 12-24 cilantro leaves
- salt and pepper to taste
First – hard boil your eggs. I usually boil 14 or 15 eggs if I’d like 12 to turn out – my mom taught me this trick. That way, far less pressure to get every single egg pealed to perfection. My husband also finds the eggs peal easier if you add baking soda to the water, but I find if you use fresh eggs, they are easy to peal.
Once the eggs are cooled a bit, peal away. I cut them with a sharp knife (and clean the knife each time you cut a new egg, that way the yoke doesn’t mess up the next egg). Then, carefully scoop out the yoke and place the white part aside.
Mash the yokes together with the mayonnaise, mustard and salt and pepper – if you’re doing avocado eggs, then mash in the avocado and the lemon juice, too.
The mustard is to give the eggs a bit of zing, but also to make them bright yellow. I use free range eggs because, one, they taste better and, two, they give a deeper yellow colour. When I make the avocado deviled eggs, I sometimes leave out the mustard because I want the eggs to look greener – like for St. Patrick’s Day.
Carefully spoon out the mixture into each egg – I put a lot in each egg, so it’s even more beneficial for me to cook a few more eggs than I need! With broken eggs, just make egg salad…no need to waste a good egg.
Top the regular deviled eggs with paprika…
Top the avocado deviled eggs with a bit of cilantro…
Pin the photos below for a quick reference! Or follow me on Pinterest. Happy cooking!
Eat up and enjoy!
Recipe
Deviled Eggs with Avocado, too!
Ingredients
- 12-15 eggs I use free range eggs
- 1 cup of mayonnaise
- 1 tablespoon of mustard
- 1 avocado
- 1 tablespoon of lemon juice
- 1/2 tablespoon of paprika
- 12-24 cilantro leaves
- salt and pepper to taste
Instructions
- First - hard boil your eggs. I usually boil 14 or 15 eggs if I'd like 12 to turn out - my mom taught me this trick. That way, far less pressure to get every single egg pealed to perfection. My husband also finds the eggs peal easier if you add baking soda to the water, but I find if you use fresh eggs, they are easy to peal.
- Once the eggs are cooled a bit, peal away. I cut them with a sharp knife (and clean the knife each time you cut a new egg, that way the yoke doesn't mess up the next egg). Then, carefully scoop out the yoke and place the white part aside.
- Mash the yokes together with the mayonnaise, mustard and salt and pepper - if you're doing avocado eggs, then mash in the avocado and the lemon juice, too.
- The mustard is to give the eggs a bit of zing, but also to make them bright yellow. I use free range eggs because, one, they taste better and, two, they give a deeper yellow colour. When I make the avocado deviled eggs, I sometimes leave out the mustard because I want the eggs to look greener - like for St. Patrick's Day.
- Carefully spoon out the mixture into each egg - I put a lot in each egg, so it's even more beneficial for me to cook a few more eggs than I need! With broken eggs, just make egg salad...no need to waste a good egg.
- Top the regular deviled eggs with paprika...Top the avocado deviled eggs with a bit of cilantro...Eat up and enjoy!
One Comment
Bryce
Those avocado ones are awesome!!!