Eggs and avocado, both ingredients that are delicious, and when combined, awesome! Eggs are such a great source of protein, using them with zesty Dijon and guacamole make for a great party food. You can make a small batch to snack on, or a larger one for a party or holiday. (Think St. Patty’s, Easter, etc!)
Also, if you’re a spicy person, add some fresh, sliced jalapeno slices on top.
- 6 large eggs
- 1 avocado, halved, seeded and peeled
- 3 tablespoons chopped fresh cilantro leaves, divided
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- 1 tbsp mayo (optional)
- Salt and Pepper, to taste
- 1/4 teaspoon cayenne pepper
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil. Cover eggs with lid and remove from heat; set aside for 15 minutes.
Drain well and put in an ice bath. Let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks. (or you use pre-boiled eggs and start here.)
In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lime juice, Dijon mustard, and mayo (optional); season with salt and pepper, to taste. (If it’s still thick, you can add a small amount of water and continue to mash.)
Use a pastry bag fitted with decorative tip to pipe into the eggs.
Top with chopped cilantro and cayenne pepper, if desired. Add sliced jalapeno too, if you so choose.
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