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These avocado-filled eggs put a fresh spin on an old party standby. The smooth avocado blends perfectly with egg yolks to create a tasty starter that won't stick around long at any get-together.
I whipped these up during a backyard bash last summer when I wanted to switch things up from regular deviled eggs. Folks looked unsure about the green stuff at first but ended up arguing over who got the last one!
Ingredients
- 6 large eggs: grab some straight from the farm for tastier, brighter yolks
- 2 ripe avocados: pick ones that feel a bit soft when you gently squeeze them
- 2 tbsp fresh lemon juice: keeps the green color and adds a zingy taste
- 2 tbsp mayonnaise: makes everything creamy but you can use less for a lighter bite
- 1 tsp Dijon mustard: gives flavor backbone without fighting with the avocado
- ½ tsp salt: diamond crystal kosher salt really shines in this dish
- ¼ tsp black pepper: grind it fresh for much better taste
- Paprika or chili powder: sprinkle on top for pretty color and a touch of heat
Step-by-Step Instructions
- Hard Boil the Eggs:
- Drop your eggs into a medium pot and add cold water until they're fully covered. Get the water bubbling over medium heat, then pop the lid on and take it off the stove. Let them sit in the hot water for exactly 12 minutes and you'll get perfect yolks with no gray rings.
- Cool Down the Eggs:
- Move the eggs straight into ice water after cooking and leave them there for at least 5 minutes. This quick cooling stops them from cooking more and makes them way easier to peel. Just tap and roll them on your counter and the shells should come right off.
- Prepare the Filling:
- Carefully peel each egg and cut them in half the long way with a sharp knife. Scoop out the yolks and put them in a medium bowl. Mash up your ripe avocado and add it to the bowl along with lemon juice, mayo, Dijon, salt, and pepper.
- Mix Until Creamy:
- Mash everything together with a fork until it's smooth without any lumps. You want it nice and velvety so it's easy to scoop. Add a bit more mayo if you want it creamier or extra lemon juice for more zing.
- Fill Egg Whites:
- Scoop the green mixture into the egg white halves, making little mounds. If you want to get fancy, put the filling in a piping bag with a star tip and squeeze pretty swirls into each egg half.
- Add Finishing Touches:
- Right before you serve them, sprinkle some paprika or chili powder on top. This makes them look prettier against the green filling and adds a nice little flavor kick.
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Don't skip the lemon juice – it's crucial! I once tried using just a squeeze of lime instead, thinking it'd work the same, but my filling turned an ugly brown within an hour. Fresh lemon juice doesn't just add tang – it keeps that pretty green color looking fresh.
Preventing Browning
The toughest thing about cooking with avocados is stopping that brown color from showing up. Besides the lemon juice in the mix, you can add extra protection by pressing plastic wrap right onto the eggs if you're making them ahead of time. This keeps air away from the avocado and stops it from turning brown. Just take the plastic off about 20 minutes before serving so the eggs can warm up a bit for better flavor.
Perfect Pairings
These green-filled eggs go well with lots of foods but they're really great next to grilled meats or as part of a brunch spread. Try them with a cool glass of Sauvignon Blanc or a light beer to balance out their richness. For a full appetizer table, set them out with fresh cut veggies, olives, and different cheeses for a nice mix of textures.
Make It Your Own
The basic recipe works great as it is, but you can easily change it up to match what you like. Throw in some finely chopped jalapeño or a few drops of hot sauce if you love spicy food. Mix in fresh herbs like cilantro or chives for color and flavor. Want something heartier? Add crumbled bacon on top. Vegetarians might enjoy a dash of smoked paprika instead for that smoky taste without meat.
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Frequently Asked Questions
- → Can I prepare these eggs before serving?
Absolutely! Keep the whites and filling separate in the fridge for up to a day, then combine when ready to serve.
- → How do I stop the avocado from turning brown?
Lemon juice in the mix helps keep it fresh. Store it with plastic wrap touching the surface to block air exposure.
- → What can replace mayo in this dish?
Swap mayo for sour cream or Greek yogurt if you'd like a lighter option.
- → Can I skip the mustard?
Sure! You can leave it out or use a splash of vinegar instead to keep the tanginess.
- → How can I add some heat to this dish?
Mix in a pinch of cayenne or drizzle a bit of hot sauce to spice things up.