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Avocado Deviled Eggs

This recipe transforms classic deviled eggs by incorporating creamy avocado into the yolk filling. It's a simple yet elegant appetizer, combining the richness of eggs and mayonnaise with the fresh zest of lemon and a hint of mustard, resulting in a vibrant, flavorful bite. Perfect for entertaining or a healthy snack.
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Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 1348.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 large eggs
  • 1/2 cup mayonnaise
  • Grated zest of 1 lemon plus 2 tablespoons lemon juice
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 avocado diced
  • Watercress leaves for garnish

Equipment

  • 1 Large Saucepan
  • 1 Ladle
  • 1 Food Processor
  • 1 Resealable plastic bag or pastry bag with a wide tip
  • 1 Kitchen scissors

Method
 

  1. 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.
  2. 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. Pulse the yolks in the food processor a few times. This will help incorporate the rest of the ingredients into the yolks easier. Arrange the whites cut-side up on a serving platter.
  3. 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.

Notes

To prevent a green ring around the yolks, transfer hard-boiled eggs immediately to an ice bath after cooking; this also makes them easier to peel. For a creamier filling, ensure your avocado is perfectly ripe. A squeeze of lime juice in the filling, beyond the lemon, can add a brighter, more complex acidity. For enhanced flavor and texture, consider adding finely minced chives or a pinch of smoked paprika to the yolk mixture. To prevent avocado browning if preparing in advance, press plastic wrap directly onto the surface of the filling in the bag, or drizzle a little extra lemon juice over it. Ensure the piping bag corner is snipped generously for a smooth, lump-free flow.