Eggs with Avocado Devil! Hard-boiled eggs and avocado make a perfect match in these creamy, delicious deviled eggs. No mayonnaise needed.
Something tells me that Theodor Geisel never had guacamole or eggs with avocado devil. Otherwise Sam wouldn’t have had a problem with green eggs and ham. “I’m Sam. I’m Sam. I LOVE green eggs and ham!” End of story.
Avocado + Eggs = Eggs with Guacamole Devils!
Have you ever tried deviled eggs with guacamole? So simple and yet brilliant. The “devil” part comes from the chili in the guacamole.
The addition of avocado is appropriate for its natural creaminess you don’t need mayonnaise. These avocado-stuffed eggs are delicious and beautifully green!
How to choose avocados
Only use ripe avocados – avocados with a little will give if you squeeze them lightly. If they are hard, they are not ripe and not only do they not taste good, but they don’t mash easily either. Note that if they are too ripe (giving too much when you squeeze them), they will bruise and won’t taste good either.
BE PICTURED IN; CHARACTERIZED IN:
How to check hot peppers
Note that chillies vary greatly in their heat. Taste the chili you use before adding it to the mix. If it’s not hot enough taste the seeds and if they are hot make sure to add some. If it’s insanely hot, use just a little chili or a squirt of Tabasco (green Tabasco if you have it) instead. For more information, see this post on checking jalapeño spiciness.
While you can easily hard boil the eggs several days in advance, the make-ahead problem lies with the guacamole. Avocados brown quickly when exposed to air.
If you need to go ahead, prepare the filling (you’ll need to hard boil and slice the eggs to get the yolk for the filling) and store the filling in the fridge in a freezer bag with the air squeezed out. The filling will keep for a day or two without browning if stored this way.
To serve, cut out a corner of the freezer bag and pipe the filling onto the egg white halves.
If you’ve already made your guacamole-stuffed eggs and need to keep them longer than an hour, cover them with plastic wrap, making sure all surfaces of the filling are touching the plastic wrap and not exposed to the air.
Can’t get enough of deviled eggs?
- Deviled Eggs with Sour Cream and Bacon
- Corn, Crab, and Old Bay Deviled Eggs
- Eggs of the Green Goddess Deviled
- Buffalo Blue Cheese Deviled Eggs
- Boiled eggs with horseradish and dill
Eggs with Avocado Devil
ingredients
-
6 big eggs
-
2 ripe avocados
-
1 tablespoon lime (or lemon) Juice
-
1/2 teaspoon Salt
-
1 tablespoon sour cream (can be skipped if you need dairy free)
-
1 tablespoon chopped coriander (plus a few leaves for garnish)
-
1 serrano or 1/2 jalapeño chili pepperchopped (include seeds for more spiciness, omit for less)
-
1 tablespoon chopped chives or spring onion
method
-
Hard boil eggs:
The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steam basket, that’s fine.)
Bring the water to a boil, carefully place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and place in ice cold water to cool.
How to Make Hard Boiled Eggs: 3 Foolproof WaysGET THE RECIPE:
-
Prepare eggs:
Once cool, carefully peel the hard-boiled eggs and cut in half lengthways. Place them on a serving platter. Scoop out the cooked egg yolk and set aside.
-
make filling:
Halve the avocados. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See Slicing and Peeling Avocado.)
Crush coarsely with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining yolks for another use.) Drizzle with the lime juice and salt and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño peppers, and chives.
-
Fill egg halves:
Scoop a generous spoonful of the avocado mixture into each well of the hard-boiled egg white. Garnish with a small sprig of fresh coriander or some chopped chives.
| nutritional information (per serving) | |
|---|---|
| 239 | calories |
| 20g | Fat |
| 10g | carbohydrates |
| 8g | protein |
