Avocado Deviled Eggs
Print RecipeDid you know that the name deviled egg comes from the red touch of spice - often paprika - that adorns the egg appetizer making it hot and devilish! You will love this quick no mayo recipe. We love to use spicy chili crunch instead of paprika, but any colorful sprinkle or sauce will blend beautifully with the smooth buttery egg avocado mixture.
- Servings:
- 3
- Prep Time:
- 0h 20m
- Cook Time:
- 0h 10m
Ingredients
- 3 hard boiled Eggs
- 1/2 Ripe Avocado
- 1 tsp Lime Juice
- 1 tbsp chopped Cilantro
- Salt & Pepper
- Crunchy Chili Hot Sauce or Paprika
- 1 tbsp chopped Chives and some for plating
Instructions
-
Place eggs in a pot of water. Bring to a boil and simmer for 10 min. Trick to know if egg is hard boiled: hard boiled eggs should stand vertical when spun. Place eggs in bowl of icy & water to cool down. Peel, cut in halves. Remove the boiled egg yolks and place in mixing bowl. Reserve the boiled egg white on a serving plate.
-
Place pitted and peeled avocado in a mixing bowl with cooked egg yolks, cilantro, lime juice, salt and pepper. Use mixer to make the mixture smooth. Stir in chopped chives.
-
Spoon mixture into egg halves or use a piping bag. Sprinkle with chives and sauce or paprika powder. Serve or refrigerated for a few hours before serving.
