vegetarian lunchbox, food blog, recipe blog, vegetarian recipes, vegan recipes, Best Vegetarian Food Blogs
Avocado Deviled Eggs with Cilantro & Jalapenos
Maybe it’s a Midwestern thing, but it seems that every event that I attend provides deviled eggs, especially during the summer. Potlucks, pool parties, family get togethers, holidays - devilled eggs are the one food that I can always count on to show up.
They’re fine. They’re acceptable. They’re just incredibly borrrrr-riiiiiing
That’s exactly why I needed avocado to jazz these babies up. Rich, creamy, healthy, delicious avocado. Not only did this addition spunk up the flavor but it also improved the nutrition of this bbq staple. Since avocados are packed with essential vitamins, fiber, and healthy fats we swap it for some of the mayo to make a much healthier deviled egg.
Start by prepping the eggs. Make as many eggs as you want to devil but keep in mind that one hard boiled egg leads to two deviled eggs. Add the eggs to a saucepan and cover with cold water. Throw the pan onto the stove and quickly bring the mixture to a rolling boil. I’m talking high heat here. Once the water is boiling, set a timer for 20 minutes and prepare an ice bath. After 20 minutes, drain the hot water and plop your eggs into the ice bath.As they cool, the shell with loosen from the flesh of the egg.
Mix together the egg yolk with an avocado and a tablespoon of mayonnaise. Stir in one tablespoon of yellow mustard, a pinch of fresh cilantro, and 1 clove of minced garlic. If you need to thin out the mixture, add in a splash of water.
Crack the egg against a hard surface - like a cutting board - and peel the shell off of the egg. Be gentle here, you want the egg whites to be left intact and appear smooth. Dice each egg in half and scoop the yolks into a mixing bowl.
When the mixture is combined, add 1 heaping teaspoon into the egg white to overfill it and sprinkle with paprika. If you would like a spicier deviled egg, stir in a finely minced jalapeno to the egg yolk mixture.
I would suggest eating these deviled eggs the day that you prepare them. Avocados turn brown when they are left exposed to air and brown deviled eggs are not appetizing.
Avocado Devilled Eggs
1 tablespoon mayonnaise
1 tablespoon yellow mustard
1 clove garlic, finely minced
1 jalapeno, finely minced
Dash of paprika
Begin by preparing the eggs. In a large sauce pan with a tight fitting lid, cover the eggs with water. Heat the sauce over medium heat until the water begins to boil. Turn off the heat, cover, and allow the eggs to cool. This will take roughly 12 minutes.
Remove the eggs from the shell. To make this process easier, set the eggs in a bowl of ice water. This will help the inside of the egg to pull away from the shell.
Slice the eggs in half and scoop the yolks into a large mixing bowl. Set the egg whites aside. To the yolks, add the avocado, mayonnaise, mustard, garlic, and cilantro. Stir together until creamy.
Fill the whites with a heaping teaspoon of the yolk mixture. For a spicier version, add in minced jalapeno. Sprinkle with paprika, serve immediately, and enjoy!
Recipe makes 12 servings. Each serving is 2 peices.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.