A super easy-to-make recipe for the most flavorful and creamy deviled eggs made without mayonnaise. This year, why not change things up a little and give this avocado deviled eggs recipe to impress your guests.
Hi friends! The weather here in Vermont is warming up and we are taking the weekend off to visit some of the small towns around Manchester. However, before I leave I wanted to leave you with a recipe that you can make this weekend.
I took these avocado deviled eggs to a potluck party last year around this time. Frankly, since they were stupid easy to make, I didn’t think that the recipe was worth sharing on the blog. But when a few friends reached out and asked for the recipe, I changed my mind. So here it is.
About This Avocado Deviled Eggs Recipe:
Growing up, I hated deviled eggs, because some people would put too much mayonnaise in them. Don’t get me wrong, I like mayonnaise but in very small doses, especially when it comes to deviled eggs. In this avocado deviled eggs recipe, I left it out completely. Instead, I used a ripe avocado. In my opinion, it is not only a healthier, but also a more flavorful substitute.
How to cook eggs to get perfectly cooked yolks for deviled eggs?
Before I talk more about the details of this recipe, I want to talk about how I cook my eggs. Because as you know, when you make deviled eggs it is important that your eggs are cooked perfectly. As someone, who had her fair share of overcooked eggs (with black spots around the edges of the yolks), I feel like I nailed it down.
First, make sure that your eggs are at least a week old. If you use freshly picked eggs, it will be really hard to peel them later. Second, make sure that your pan is big enough to accommodate all of the eggs in a single. If your pan is too small they will not cook evenly.
When you are ready to cook, place your eggs in a pan and cover them with 2-inches of water. Bring them to a full boil (or some people call it, rolling boil). What I mean by “full boil” is that the bubbles should be aplenty bursting. If there are just a few bubbles breaking the surface, it doesn’t mean that it has come to a full boil.
As soon as it does, take your eggs off the heat, put the lid on, and let them sit for 10-12 minutes. Meanwhile, prep a cold-water bath by placing cold water in a bowl with a few ice cubes. Using a slotted spoon fish out the eggs and place them into the water-bath to stop the cooking process.
When it comes to peeling, I have two methods. For the first one, you simply crack the egg and peel it under running water. This usually works, but if it doesn’t work then you can use the method I learned from my mother. It is not a very lady-like one, but it works every time.
If the first method doesn’t work, gently crack the egg in several places by tapping it on your kitchen counter. Start by peeling a small section (half an inch or so) from the bottom part of the egg. Place the egg in your palm and cover it with your fingers making sure that the bottom of the egg is exposed. Take a deep breath, use your lips to seal around the open section and blow air into the egg. Doing so will let the air get into the inner membrane and separate the skin from the shell making it easier for you to peel in large chunks.
The “Deviled” Part:
To make them more flavorful, in addition to a ripe avocado, I added some jalapenos, cilantro, capers, mustard and a splash of vinegar. I used a food processor to blend them altogether as I wanted a smooth mixture to pipe into the eggs.
One thing to point out here is that since I only used 6 eggs, even with the other ingredients there weren’t enough stuff to fill the bowl of the processor. For that reason, you might have to stop the machine a few times and scrape the bowl (and the sides) to get a really smooth mixture.
To Make Ahead:
If you were planning to make these ahead, I would recommend (1) doing it only a day before and (2) assembling right before you are ready to serve them.
If you decide to do so, place the cooked egg whites on a plate in a single layer, cover with stretch film, and keep them in the fridge.
For the yolk mixture: transfer it to a bowl, place a plastic wrap directly on the surface (to minimize the browning of the avocado) making sure that it is completely covered, and keep it in the fridge until you are ready to assemble.
Before I let you go, if you are celebrating, I wish you a wonderful Easter weekend. I hope you’ll get a chance to spend some quality time with your family and eat some good food. See you next week.Print
Avocado Deviled Eggs
A super easy-to-make recipe for the most flavorful and creamy avocado deviled eggs made without mayonnaise.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 12 eggs
- Category: Appetizer
- Method: Cooking
- Cuisine: American
- 6 large eggs
- 1 ripe avocado
- 2 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon capers
- ¼ teaspoon Dijon or grainy mustard
- 1 tablespoon jalapeno, minced
- 1 small clove of garlic, peeled and minced
- 1 tablespoon cilantro
- pinch of paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 radish, thinly sliced as garnish
- 1 tablespoon chives, chopped as garnish
- Place eggs in a single layer at the bottom of a saucepan. Cover them with 2-inches of water. Bring it to a full (or rolling) boil. Remove from the heat, cover the pan with a lid, and let it sit for 10-12 minutes. As you are waiting, place a large bowl with cold water and a few cubes of ice. Remove your eggs with a slotted spoon and place them into the cold water. This will stop the cooking. Let them cool for a minute and then start peeling.
- Slice each egg in half, lengthwise and remove the yolks. Place them in the bowl of a food processor. Add in the avocado, olive oil, vinegar, capers, mustard, jalapeno, cilantro, paprika, salt and pepper. Pulse a 4-5 in 1-second intervals. Scrape the bottom and sides of the bowl with a spatula and repeat until it is perfectly pureed. Taste for seasoning and add in if necessary.
- Place the yolk mixture in a piping bag fitted with the star tip. Alternatively, you can use a clean Ziploc bag and cut a small opening in the corner. Pipe the mixture into the hole of each egg white.
- Garnish each egg with a slice of radish and some chives. Serve.
Want to make ahead? Check out the blog post.