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Avocado Deviled Eggs

Avocado deviled eggs have a smooth, creamy filling made with ripe avocado, mayonnaise, lime juice, and Dijon mustard. The halved eggs are finished with paprika and chilled before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 8 cup water divided
  • 2 cup ice
  • 1 avocado ripe, peeled and pitted
  • 2 tbsp mayonnaise
  • 1 tsp lime juice
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.125 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

  1. Place the eggs in a 3-quart saucepan.
  2. Add 6 cups of the water, covering the eggs by about 1 inch.
  3. Bring the water to a boil over high heat.
  4. Cover the pan and remove it from the heat.
  5. Let the eggs stand for 12 minutes.
  6. While the eggs cook, combine the remaining 2 cups water and the ice in a large bowl.
  7. Transfer the eggs to the ice bath and cool for 10 minutes.
  8. Peel the eggs.
  9. Cut the eggs in half lengthwise.
  10. Place the yolks in a medium bowl.
  11. Mash the yolks with the avocado, mayonnaise, lime juice, Dijon mustard, salt, and black pepper until smooth.
  12. Spoon the filling into the egg-white halves.
  13. Sprinkle with paprika.
  14. Refrigerate for 20 minutes before serving.

Notes

For the smoothest filling, mash the avocado and yolks thoroughly. Refrigerate covered for up to 1 day; these are not freezer-friendly. For a dairy-free version, use dairy-free mayonnaise.