Creamy Avocado Deviled Eggs Recipe
Keto Avocado Deviled Eggs Recipe: Light, Healthy, and Incredibly Delicious!
These scrumptious avocado deviled eggs are the perfect appetizer or snack to serve at your next party, picnic or holiday dinner. They’re simple, tasty, easy to make and as they’re bite sized; they’ll quickly vanish off your table!
A simple, yet brilliant appetizer recipe. Hard-boiled egg halves filled with a rich and creamy texture with NO MAYO. If you like guacamole, then you’ll fall head over heels for this recipe, the avocado mixed with the cilantro and lime juice are reminiscent of a good guacamole. Since these deviled eggs are homemade and prepped with fresh and healthy ingredients; they make a great way to add protein to your healthy diet.
WOW your guests, family or friends with these delicious and beautiful looking Avocado deviled eggs. Garnish with your favorite fresh chopped leaves and serve in a beautiful egg plate.
Ingredients:
Eggs
2 ripe avocados (pitted)
3 tablespoons lime juice or lemon juice, as you like
2 garlic cloves (minced)
½ jalapeno Chile pepper (or serrano), (minced without seeds)
½ teaspoon cayenne pepper
1 teaspoon Kosher salt
¼ cup fresh cilantro (finely chopped), (you can use some leaves for garnish)
Instructions:
Step 1: Hard boil the eggs
Take a saucepan, fill in with 1 inch of water and add some salt (it helps with the boiling process and prevents the egg cracks that may happen as the eggs bounce in boiling water). Bring water to a boil before placing the eggs, then set the heat to low, cover the saucepan and let it boil for 12 minutes.
Once the eggs are cooked, place gently in a bowl with icy cold water to cool. Once they’ve cooled enough, peel the eggs, then cut them into halves (lengthwise). Transfer your eggs to a serving platter, remove the cooked yolks and set aside.
Step 2: Prepare the filling
In a food processor (or a blender), add in the cooked egg yolks. Cut the 2 ripe avocados in half, take out the flesh and add to the eggs. Add the minced garlic, lime juice, minced jalapeno, cayenne pepper, and salt. Process until your mixture is creamy smooth. To finish, add in the chopped cilantro and blend to combine.
Make sure to taste the filling before filling the eggs, in case it needs to be modified to your liking.
Step 3: Fill the eggs
Use a spoon or a piping bag to fill the egg whites with the prepared mixture. Top your egg halves with some fresh cilantro and cayenne pepper. Enjoy this creamy goodness right away!
Helpful Tips and Variations:
Choosing the avocado: For this recipe, use ripe avocados, they add a pleasant and rather sweet taste to the recipe, unlike hard unripe avocados, which may have a bitter taste.
Food processor or blender: For a creamy smooth mixture, use a food processor. If it’s not available, don’t worry, you can still get good results with a blender.
Using mayo or mustard in this recipe: To keep this recipe healthy, but still get a rich and creamy texture, I use ripe avocados. However, there’s nothing wrong with choosing mayo instead. Keep the same ingredients, use ½ cup mayonnaise, 1 tablespoon of yellow mustard and a sprinkle of black pepper instead of cayenne pepper. (Use one avocado or not, according to taste)
If you like to have extra protein: Add some bacon and shredded cheese.
If you prefer less or more heat: By using deseeded jalapeno peppers, we make sure to reduce the heat a bit, especially if they’re already hot. Modify the amount of jalapeno according to your heat preference. You can even add a little Tabasco, if you’re a real spicy food lover.
Storing Leftovers: I recommend not refrigerating for more than 24 hours. Store your deviled eggs in a closed container. For great flavors, this recipe is better served right away. If you have a gathering and you would like to prepare this recipe ahead, then make it no more than a day in advance.
Reusing Leftovers: I like to slice these creamy deviled eggs and spread over a toasted slice of bread, it makes a great light lunch or dinner. You can also throw in a salad or use in a lettuce wrap.
How can I serve these Creamy Avocado Deviled Eggs?
I personally can’t get enough of these creamy deviled eggs, I love serving them at parties, holiday dinners and friends gatherings. They’re healthy, light, they look stunning and taste incredibly delicious. They pair well with crackers, pretzels or crunchy veggies.
You can serve as an appetizer or have them as a light lunch or dinner; they are light, healthy and keto safe.
Creamy Avocado Deviled Eggs Recipe
Ingredients
- Eggs
- 2 ripe avocados pitted
- 3 tablespoons lime juice or lemon juice as you like
- 2 garlic cloves minced
- ½ jalapeno Chile pepper or serrano, (minced without seeds)
- ½ teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- ¼ cup fresh cilantro finely chopped, (you can use some leaves for garnish)
Instructions
- Take a saucepan, fill in with 1 inch of water and add some salt (it helps with the boiling process and prevents the egg cracks that may happen as the eggs bounce in boiling water). Bring water to a boil before placing the eggs, then set the heat to low, cover the saucepan and let it boil for 12 minutes.
- Once the eggs are cooked, place gently in a bowl with icy cold water to cool. Once they’ve cooled enough, peel the eggs, then cut them into halves (lengthwise). Transfer your eggs to a serving platter, remove the cooked yolks and set aside.
- In a food processor (or a blender), add in the cooked egg yolks. Cut the 2 ripe avocados in half, take out the flesh and add to the eggs. Add the minced garlic, lime juice, minced jalapeno, cayenne pepper, and salt. Process until your mixture is creamy smooth. To finish, add in the chopped cilantro and blend to combine.
- Make sure to taste the filling before filling the eggs, in case it needs to be modified to your liking.
- Use a spoon or a piping bag to fill the egg whites with the prepared mixture. Top your egg halves with some fresh cilantro and cayenne pepper. Enjoy this creamy goodness right away!
