Avocado Deviled Eggs
Servings: 24 deviled eggs
Avocado is a creamy, colorful addition to these deviled eggs!
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- 12 eggs large
- 1 avocado large, ripe, sliced
- 2 tablespoons mayonnaise
- 1 teaspoon mustard powder
- 1 tablespoon lime juice
- 1 clove garlic crushed
- 1/4 teaspoon cayenne pepper
- 1 jalapeno pepper sliced, seeds removed
- cilantro chopped
- crumbled bacon
For The Eggs
Fill a pot of single layered eggs with cold water until water is an inch above eggs. Bring to a rolling boil uncovered.
As soon as a rolling boil begins, cover and turn the heat off. Leave eggs on hot element for 12-14 minutes or until hard boiled.
Remove from heat and immediately place in ice water until completely cooled before peeling.
Slice eggs in half with a sharp knife. Scoop yolks out and add them to a mixing bowl.
Add avocado, mayonnaise, mustard powder, lime juice, garlic, and cayenne pepper to the yolks. Mash until mixture is completely combined.
Use a spoon or piping bag to evenly distribute the yolk mixture between the egg whites. Garnish with cilantro, bacon, jalapeno slices, or chives.
Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 39mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg