Ingredients
Scale
For the Eggs:
- 6 large eggs
- Water for boiling
- Ice for ice bath
For the Avocado Filling:
- 1 large ripe avocado (or 2 small, about 1/2 cup mashed)
- 1-2 tablespoons mayonnaise
- 1-2 teaspoons fresh lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 2-3 dashes hot sauce (optional)
For Garnish:
- Paprika (smoked or sweet)
- Fresh cilantro or chives, chopped
- Everything bagel seasoning (optional)
- Crumbled bacon (optional)
Instructions
- Boil the Eggs: Place eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover the pot with a lid, and let sit for 10-12 minutes for perfectly cooked hard-boiled eggs.
- Prepare Ice Bath: While eggs are cooking, fill a large bowl with ice and cold water. This ice bath will stop the cooking process and make eggs easier to peel.
- Cool the Eggs: Using a slotted spoon, carefully transfer the hot eggs to the ice bath. Let them sit for at least 5 minutes until completely cooled. This step is crucial for easy peeling.
- Peel the Eggs: Gently tap each egg all over on your counter to crack the shell, then roll it gently under your palm. Start peeling from the wider end where the air pocket is located. Peel under running water if needed for easier removal. Pat eggs dry with paper towels.
- Slice the Eggs: Using a sharp knife, cut each egg in half lengthwise. Try to make clean cuts for the prettiest presentation. Carefully remove the yolks and place them in a small mixing bowl. Arrange the egg white halves on your serving platter.
- Prepare Avocado Filling: Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the egg yolks. Add mayonnaise, lime juice, Dijon mustard, garlic powder (if using), salt, pepper, and hot sauce (if using).
- Mash and Mix: Using a fork, mash everything together until smooth and well combined. Taste and adjust seasoning as needed – you may want more lime juice for brightness, more salt for flavor, or more hot sauce for kick. The mixture should be creamy and smooth with no large lumps.
- Fill the Eggs: Spoon the avocado mixture into the egg white halves, mounding it slightly. Alternatively, transfer the filling to a piping bag fitted with a star tip and pipe decorative swirls into each egg half for a professional presentation.
- Garnish: Sprinkle with paprika for classic appeal and color contrast. Add chopped fresh cilantro or chives, everything bagel seasoning, or crumbled bacon if desired. Get creative with your toppings!
- Serve: Serve immediately for the best color and flavor, or cover tightly with plastic wrap and refrigerate until ready to serve (up to 24 hours, though color may slightly darken).
Notes
- Egg Freshness: Slightly older eggs (7-10 days old) peel more easily than very fresh eggs.
- Preventing Browning: The lime juice helps prevent browning, but avocado will naturally oxidize over time. Make these no more than 24 hours ahead for the best appearance.
- Texture Preferences: For ultra-smooth filling, use a food processor or immersion blender. For more texture, mash with a fork.
- Serving Temperature: These taste best at cool room temperature rather than straight from the fridge. Let them sit out for 10-15 minutes before serving.
- Piping Tip: If using a piping bag, don’t overfill it. Fill only about halfway for better control.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 165
- Sugar: 1g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg