Hi there! Chef Alex here, ready to share my expertise on all things culinary. Today, we're diving into a delicious twist on a classic: Avocado Deviled Eggs! This recipe combines the creamy goodness of avocados with the familiar comfort of deviled eggs, resulting in a vibrant and flavorful appetizer that's sure to impress your guests. Let's get started!

## Creamy Avocado Deviled Eggs: A Step-by-Step Guide

Yields: 12 servings
Prep time: 20 minutes
Chill time: 30 minutes

Ingredients:

* 6 large eggs
* 1 ripe avocado, pitted and scooped
* 2 tablespoons mayonnaise
* 1 tablespoon sour cream (optional, for extra creaminess)
* 1 tablespoon finely chopped red onion
* 1 tablespoon chopped fresh cilantro
* 1 teaspoon lime juice
* 1/2 teaspoon chili powder
* Salt and black pepper to taste
* Paprika for garnish
* Fresh cilantro sprigs for garnish

Equipment:

* Medium saucepan
* Slotted spoon
* Medium bowl
* Fork
* Ziploc bag or piping bag
* Serving platter

Instructions:


1. Prepare the eggs: Gently place the eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit in the hot water for 10-12 minutes.

2. Cool and peel the eggs: While the eggs are cooking, prepare a large bowl of ice water. Once the eggs have finished cooking, use a slotted spoon to carefully transfer them to the ice bath. Allow the eggs to cool completely, about 10 minutes. This will make peeling them much easier. Once cooled, gently peel the eggs under cool running water, ensuring all shell fragments are removed.

3. Make the avocado filling: In a medium bowl, combine the avocado flesh, mayonnaise, sour cream (if using), red onion, chopped cilantro, lime juice, chili powder, salt, and pepper. Use a fork to mash the avocado and mix all the ingredients until smooth and well combined.

4. Fill the eggs: Slice the peeled eggs lengthwise. Carefully scoop out the yolks, transferring them to the bowl with the avocado mixture. Set the empty egg white halves aside. Using the fork, thoroughly combine the egg yolks with the avocado mixture, mashing any large pieces of yolk for a smooth filling.

5. Pipe or spoon the filling: For an elegant presentation, transfer the filling to a ziploc bag or piping bag fitted with a star tip. Snip off a corner of the ziploc bag, or prepare your piping bag. Carefully pipe the filling into the empty egg white halves, creating a swirl or rosette pattern. If you prefer a simpler approach, you can use a spoon to fill the egg white halves.

6. Chill and serve: Place the filled deviled eggs on a serving platter and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish the eggs with a sprinkle of paprika and a sprig of fresh cilantro.

Tips and Variations:

* Avocado ripeness: Choose avocados that are ripe but still firm. Overripe avocados can result in a mushy filling. To test for ripeness, gently press the avocado; it should yield slightly to pressure.
* Spice level: Adjust the chili powder to your preference. For a milder flavor, start with 1/4 teaspoon and add more to taste.
* Flavor additions: Get creative with the filling! Add a dash of hot sauce, diced jalapeños, crumbled bacon, or chopped chives for an extra flavor boost.
* Presentation: For a fun twist, try using different garnishes, such as smoked paprika, everything bagel seasoning, or chopped fresh herbs like dill or parsley.

There you have it! Creamy, flavorful, and visually appealing, these Avocado Deviled Eggs are sure to be a hit at your next gathering. Enjoy!

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DirectionsScoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.Spoon filling into a piping bag or plastic bag with a snipped corner.read more >>