Deviled eggs with avocado cream
A vibrant and nutrient-dense twist on classic deviled eggs, swapping heavy mayonnaise for silky ripe avocado cream. Perfect as a satisfying appetizer, light lunch, or keto-friendly snack. Add a splash of fresh lemon juice immediately to keep the avocado cream bright and velvety.
Ingredients
- eggs6 pieces
- Ripe avocado1 piece
- fresh lemon juice1 tbsp
- Extra virgin olive oil1 tsp
- Salt½ tsp
- Ground Black Pepper¼ tsp
- Smoked paprika¼ tsp
Instructions
5 steps- 1
Place the eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for exactly 9-10 minutes, then immediately transfer into an ice water bath to cool.
10 min
100°C
- 2
Peel the chilled eggs carefully, slice them in half lengthwise, and scoop out the yolks into a medium bowl, keeping the whites intact.
5 min
- 3
Add the ripe avocado flesh, lemon juice, olive oil, salt, and black pepper to the yolks. Mash with a fork or blend with an immersion blender until completely smooth and velvety.
5 min
- 4
Transfer the avocado cream into a piping bag fitted with a star tip or spoon it neatly into the hollows of the egg whites.
3 min
- 5
Dust each filled egg lightly with smoked paprika and garnish with finely chopped fresh dill before serving.
2 min
Nutrition
1 serving ≈ 100 g
Nutrition values are estimates. - means data is unavailable.
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