Deviled eggs are particularly popular to serve in springtime, and these verdant bites incorporate avocado into the filling to create a picturesque and healthier version of the beloved luncheon savory, perfectly befitting a St. Patrick’s Day theme.
Avocado Deviled Eggs
Serves: 12
Ingredients
- 6 hard-cooked large eggs, peeled
- 3⁄4 cup chopped ripe avocado
- 3 tablespoons mayonnaise
- 1 tablespoon unsalted butter, softened
- 1 tablespoon fresh lime juice
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh cilantro
- 1⁄2 teaspoon green hot pepper sauce*
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- Garnish: finely chopped fresh cilantro
Instructions
- Using a sharp knife, cut eggs in half crosswise (egg standing with the large end at the bottom and the narrow end at the top). Cut a small sliver from each end so that egg halves will sit level. Carefully remove yolks and place egg white cups on a plate.
- Press yolks through a fine-mesh sieve into a medium bowl. Using a fork, stir in avocado, mashing well to make a purée. Stir in mayonnaise, butter, lime juice, mustards, cilantro, pepper sauce, cumin, salt, and black pepper until thoroughly combined. Transfer filling mixture to a piping bag fitted with an open-star tip (Wilton #1M). Pipe filling into egg cups. Serve immediately, or place egg cups in a covered container, refrigerate, and serve within an hour for best color.
- Just before serving, garnish with chopped cilantro, if desired.
Notes
*We used Tabasco Green Jalapeño Sauce.
Make-Ahead Tip: Egg cups can be made a day in advance, placed in a covered container, and refrigerated until ready to fill, blotting dry before filling. Store filling in a small, narrow glass jar or bowl, sprinkle a little extra lime juice on surface of filling and place a sheet of plastic wrap on the surface of filling to prevent browning. Refrigerate and use within a day.
Make-Ahead Tip: Egg cups can be made a day in advance, placed in a covered container, and refrigerated until ready to fill, blotting dry before filling. Store filling in a small, narrow glass jar or bowl, sprinkle a little extra lime juice on surface of filling and place a sheet of plastic wrap on the surface of filling to prevent browning. Refrigerate and use within a day.
