Avocado Deviled Eggs
Creamy avocado deviled eggs made with ripe avocado, egg yolks, lemon juice, and Greek yogurt for a fresh and flavorful twist on the classic appetizer. Smooth, vibrant, and perfect for brunch or gatherings.
Ingredients
Scale
- 6 large eggs, hard boiled and peeled
- 1 large ripe avocado, peeled and pitted
- 1 tablespoon lemon juice
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, finely chopped
Instructions
- Place the eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Cool completely and peel.
- Slice the eggs in half lengthwise and carefully remove the yolks.
- In a mixing bowl, combine the egg yolks, avocado, lemon juice, Greek yogurt, salt, and black pepper.
- Mash and stir until the mixture is completely smooth and creamy.
- Spoon or pipe the avocado filling evenly into the egg white halves.
- Refrigerate for 30 minutes to allow the filling to firm and flavors to develop.
- Sprinkle with fresh chopped chives just before serving.
Notes
- Use ripe but firm avocado for the best texture.
- Add lemon juice immediately to prevent browning.
- For a smoother filling, blend briefly in a food processor.
- Store covered in the refrigerator and serve within 24 hours for best freshness.
Find it online: https://tastyze.com/avocado-deviled-eggs/