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The history of deviled eggs dates back centuries, with origins tracing back to ancient Rome, where they were served as a fancy appetizer. The term "deviled" became popular in the 18th century, primarily in England, referring to the spicy seasonings used in the preparation of the dish. Over the years, deviled eggs have become a quintessential part of American culinary culture, often gracing tables at family gatherings, holiday celebrations, and picnics.

Avocado Deviled Eggs

Discover a fresh take on a classic favorite with creamy avocado deviled eggs! This recipe combines hard-boiled eggs with rich, nutritious avocados, Greek yogurt, and zesty lime juice for a delightful appetizer that’s both tasty and healthy. Perfect for brunch, parties, or simply as a snack, these deviled eggs are packed with flavor and heart-healthy ingredients. Impress your guests and elevate your gatherings with this vibrant and delicious dish.
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Ingredients
  

6 large eggs

1 ripe avocado

2 tablespoons Greek yogurt (or mayonnaise for a more traditional taste)

1 tablespoon lime juice

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon finely chopped red onion (optional)

1 tablespoon fresh cilantro, chopped (for garnish)

Paprika, for garnish

Instructions
 

Boil the Eggs: Place the eggs in a single layer in a saucepan and cover them with cold water, about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let it sit for 12 minutes.

    Ice Bath: After the time is up, immediately transfer the eggs to an ice bath (a bowl of ice and water) for about 5-10 minutes to stop the cooking process. This also makes peeling easier.

      Peel the Eggs: Gently crack the eggshells by tapping them on a hard surface and carefully peel under running water. Cut the peeled eggs in half lengthwise.

        Create the Filling: In a medium bowl, scoop out the yolks and place them into the bowl. Add the ripe avocado, Greek yogurt (or mayonnaise), lime juice, Dijon mustard, garlic powder, salt, and pepper. Mash everything together until smooth and creamy.

          Mix in Onions: If using, stir in the finely chopped red onion for an added crunch and flavor.

            Fill the Egg Whites: Use a spoon or a piping bag to fill each egg white half with the avocado mixture. You can also use a small scoop for a neat presentation.

              Garnish: Sprinkle the filled eggs with paprika and top with chopped cilantro for a fresh touch.

                Serve: Arrange the avocado deviled eggs on a platter and serve immediately, or chill in the refrigerator until ready to serve.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 deviled eggs