Avocado Deviled Eggs

$- 6 large eggs - 1 ripe avocado, halved and pitted - 2 tablespoons plain Greek yogurt - 1 tablespoon lime juice - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 teaspoon cayenne pepper (optional) - Fresh cilantro, for garnish - Cherry tomatoes, halved, for serving To make avocado deviled eggs, you need several key ingredients. The main star is the avocado, which adds creaminess and flavor. You’ll also use Greek yogurt to make the filling rich and smooth. Lime juice brings a fresh kick, while Dijon mustard adds a nice zing. Garlic powder gives depth to the taste. You can adjust the seasoning with salt and pepper. If you like heat, cayenne pepper can give your eggs a spicy twist. The fresh cilantro adds a pop of color and flavor on top. Finally, halved cherry tomatoes serve as a tasty side. Gather these ingredients, and you’re ready to create a fun and tasty dish. To start, place the eggs in a pot. Cover them with cold water. Bring the water to a boil over medium heat. Once it boils, cover the pot and take it off the heat. Let the eggs sit for 10-12 minutes. After the timer goes off, move the eggs to an ice bath. You can also place them under cold running water. Let them cool for about 5 minutes. Once cool, gently peel the eggs under running water. This helps remove the shells easily. Next, slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter. Now, add the avocado, Greek yogurt, lime juice, Dijon mustard, garlic powder, salt, pepper, and cayenne pepper to the bowl with the yolks. Use a fork to mash everything together. Mix until it is smooth and creamy. Take a spoon or a piping bag to fill each egg white half with the avocado mixture. Be generous with the filling! Finally, sprinkle fresh cilantro on top of the filled eggs for a pop of color. Serve them alongside halved cherry tomatoes for a fresh bite. Enjoy your tasty avocado deviled eggs! To hard-boil eggs, start with cold water. Place the eggs in a pot and cover them with water. Bring the water to a boil over medium heat. Once it boils, cover the pot and remove it from heat. Let it sit for 10-12 minutes. This method gives you firm whites and creamy yolks. To avoid lumps, use a ripe avocado. A ripe avocado mashes easily. Add the yolks to a bowl first. Then mix in the Greek yogurt and lime juice. Use a fork to mash everything together until smooth. If it seems too thick, add a bit more yogurt. This will help create a creamy filling. Presentation matters! For a pop of color, sprinkle fresh cilantro on top. You can also add a slice of cherry tomato next to each egg. This adds color and freshness. For extra flair, try a dash of cayenne pepper on top. These little touches make your dish look gourmet. {{image_2}} To add a kick to your avocado deviled eggs, try adding jalapeños. Chop fresh jalapeños finely and mix them into the filling. Start with just a little. You can always add more if you like it spicier. The heat from the jalapeños pairs well with the creamy avocado. This makes each bite exciting and flavorful. For a fresh twist, use basil pesto in your filling. Just swap out some Greek yogurt for a spoonful of pesto. This will add a rich, herby flavor. The pesto brings a pop of color too. It's a simple way to change the taste and impress your guests. You can even top the eggs with pine nuts for extra crunch. If you want a vegan version, replace Greek yogurt with plant-based yogurt. Look for options made from almond, coconut, or soy. These give a creamy texture without dairy. Add a splash of lemon juice for brightness. This way, you can enjoy tasty deviled eggs without animal products. To keep your avocado deviled eggs fresh, place them in a sealed container. Make sure the lid closes tightly. Store them in the fridge right after serving. This helps keep them cool and safe to eat later. Prepared avocado deviled eggs last about two days in the fridge. If you keep them in a sealed container, they will stay fresh longer. Always check them for any signs of spoilage before eating. To stop the avocado from turning brown, add lime juice to the filling. The acid in lime juice slows down browning. You can also cover the filling with plastic wrap. Press the wrap right onto the filling. This keeps air away and helps it stay fresh. Yes, you can make avocado deviled eggs ahead of time. To keep them fresh, prepare the filling and store it separately from the egg whites. This way, the avocado won't brown. You can fill the eggs just before serving. If you want to prep even earlier, hard-boil the eggs a day before. Then, cool and peel them. If you don't have Greek yogurt, you can use sour cream or plain yogurt. You can also try mashed silken tofu for a dairy-free option. This keeps the creamy texture while offering different flavors. Each option will give a unique taste to the filling. To boost flavor, try adding spices like smoked paprika or cayenne pepper. Fresh herbs like dill, chives, or cilantro also work well. You can even mix in some lime zest for extra brightness. Experiment with flavors to find your perfect combination! Avocado deviled eggs are a tasty treat you can make easily. We covered the ingredients, like eggs and avocado, and discussed how to cook and fill them. I shared tips for perfecting the eggs and ideas for variations. Remember, you can store any leftovers properly to keep them fresh. Whether you enjoy the classic or a spicy twist, these deviled eggs make a delicious snack. Try them out and impress your friends with your new skills!$

Elevate your snack game with these delicious Avocado Deviled Eggs! This simple recipe combines creamy avocado and tangy Greek yogurt for a healthy twist on a classic favorite. Perfect for parties or a nutritious treat, these flavorful bites are easy to make in just 30 minutes. Get ready to impress your guests and satisfy your cravings! Click through now to discover how to whip up this tasty recipe.

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Ingredients

6 large eggs

1 ripe avocado, halved and pitted

2 tablespoons plain Greek yogurt

1 tablespoon lime juice

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

Salt and pepper to taste

1/4 teaspoon cayenne pepper (optional)

Fresh cilantro, for garnish

Cherry tomatoes, halved, for serving

Instructions

Hard-boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 10-12 minutes.

Cool the Eggs: Afterward, transfer the eggs to an ice bath or cold running water to cool for about 5 minutes. Once cooled, gently peel the eggs under running water.

Prepare the Filling: Slice each egg in half lengthwise, removing the yolks and placing them in a mixing bowl. Set the egg whites aside on a serving platter.

Mix the Ingredients: Add the avocado, Greek yogurt, lime juice, Dijon mustard, garlic powder, salt, pepper, and cayenne pepper to the yolk mixture. Mash everything together with a fork until smooth and creamy.

Fill the Egg Whites: Using a spoon or a piping bag, fill each egg white half with the avocado mixture.

Garnish and Serve: Sprinkle fresh cilantro on top of the filled eggs for garnish and serve alongside halved cherry tomatoes for a refreshing bite.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6 halves