Avocado Deviled Eggs
- Level: Easy
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 42
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 94
- Sodium
- 71
- Total: 45 min (includes cooling time)
- Active: 30 min
Ingredients
12 large eggs
1/2 ripe avocado, pitted, peeled and mashed (about 1/2 cup)
Juice of 1 lime (about 5 teaspoons)
2 tablespoons sour cream
1 teaspoon chopped fresh cilantro, plus 24 small leaves, for serving
Kosher salt
Cayenne pepper, for serving
Flaky sea salt, for serving
Directions
- Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
- Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
- Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.