Avocado Deviled Eggs
- Level: Easy
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 84
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 95
- Sodium
- 91
- Total: 40 min (includes cooling time)
- Active: 20 min
Ingredients
12 large eggs
1/2 cup mayonnaise
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 avocado, diced
Watercress leaves, for garnish
Directions
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
- When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Pulse the yolks in the food processor a few times. This will help incorporate the rest of the ingredients into the yolks easier. Arrange the whites cut-side up on a serving platter.
- To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.