Best Avocado Deviled Eggs Recipes

AVOCADO DEVILED EGGS

Steps:

• Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
• Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.

AVOCADO DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
• When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.
• To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.

AVOCADO DEVILED EGGS RECIPE BY TASTY

Steps:

• Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
• In a large bowl bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
• Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
• Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
• Pipe the filling into the egg whites. Sprinkle with paprika.
• Enjoy!

AVOCADO, ANCHOVY, CAVIAR DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir avocado and anchovy paste into yolk mixture. Press through sieve again.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with trout roe. Serve immediately, or chill up to 2 hours.

AVOCADO DEVILED EGGS

Steps:

• Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
• In the bowl of a food processor, process egg yolks, avocado, lemon juice, and mayonnaise until smooth. Season with salt and pepper.
• Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

AVOCADO DEVILED EGGS WITH SALMON ROE

Steps:

• 1. Cut boiled eggs in half lengthwise and carefully scoop out the yolks into a small bowl. 2. Cut the avocados in half and add 2 half to the yolks. Mash the egg yolks and the avocado with a fork. 3. Cut the remaining avocado halves into small bits. 4. Stir the diced avocado, mayonnaise, lime juice, salt and cayenne pepper into the egg/avocado mash. 5. Fill egg whites with yolk mixture (you can use a piping bag & tip or just use a couple of spoons) and place on a serving plate. 6. Carefully place a few salmon eggs onto each deviled egg and sprinkle lightly with cayenne.

AVOCADO DEVILED EGGS

Steps:

• 1. Slice eggs lengthways and put yolks in a bowl.
• 2. Put whites aside.
• 3. Add to yolks, scooped out avocado, mayo, mustard, parsley, lime juice, salt, and pepper.
• 4. Blend until creamy.
• 5. Spoon this mixture into a small plastic bag with decorator pastry tip pushed into corner.
• 6. Squeeze mixture into egg white halves or just spoon the mixture in.
• 7. Then sprinkle with paprika. Chill for at least 30 minutes and enjoy.

AVOCADO DEVILED EGGS

Steps:

• Hard boil the eggs. Cool. Remove shells. Set aside.
• Steam the onion and celery until tender. Place in food processor (or blender) and puree.
• Slice eggs in half and carefully remove the yolks. Set aside the whites to be filled later.
• Place egg yolks in a bowl and mash them with the back of a fork. Add onion/celery puree, mayonaisse, mustard, salt, pepper, and avocado. Mix well.
• Fill egg whites with the avocado mixture (a pastry bag works well). Sprinkle with paprika, if desired.

AVOCADO DEVILED EGGS

Steps:

• Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
• Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.