Avocado Deviled Eggs
*NEW* This avocado deviled eggs recipe is the BEST thing that’s ever happened to your paleo or healthy eating plan. Full of creamy flavor and addictingly good! #avocadodeviledeggs #ketoavocadodeviledeggs
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Avocado Deviled Eggs
These avocado deviled eggs are light and delicious, incredibly smooth and rich with a zing of lime and jalapeño to keep things zesty!
Ingredients
Scale
- 12 Large Eggs ((Note 1))
- 2 Avocados (pitted, (Note 2))
- 3 Tablespoons Lime Juice
- 2 Cloves Garlic (minced)
- 1/2 Jalapeno (deseeded and minced, (Note 3))
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Kosher Salt
- 1/4 Cup Fresh Cilantro (finely chopped)
Instructions
- Hard boil the eggs. Cover eggs (12) with 1 ½ of water in a large saucepan. Bring water to a boil, then remove pan from heat and cover it with a lid. Set aside, and allow the eggs to cook like this for 18 minutes. While cooking, prepare a large bowl with ice and cold water. Remove eggs from the saucepan into the bowl of ice water with tongs. Once cool enough to handle (a few minutes) peel the eggs.
- Make the filling. Cut each egg in half lengthwise. Carefully remove the yolks and place them inside a food processor (Note 4). Add avocados (2), lime juice (3 tablespoons), minced garlic (2 cloves), minced jalapeno (1/2 deseeded), cayenne pepper (1/2 teaspoon), and salt (1 teaspoon) and process until creamy smooth. Be sure to pause the processor occasionally to clean off the sides to ensure everything incorporates. Add cilantro (1/4 cup), and pulse a few times. Taste the filling and adjust to your liking (Note 3).
- Fill the eggs. Use a spoon, baggie (with a small hole in the tip, see video), or a piping bag to add filling to the center of each egg white. Sprinkle the top of your eggs with additional cilantro and cayenne pepper. Serve immediately (Note 5) and enjoy!
