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
  1. 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.
  2. 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.
  3. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/avocado-deviled-eggs/