A twist on the classic devilled eggs, these avocado devilled eggs are deliciously creamy and filled with so much flavour. Super easy to make and packed with a delicious creamy texture, you and your guests won’t be able to get enough of this amazing appetiser.
Avocado Devilled Eggs
If you love the classic devilled eggs and guacamole, you are going to love these eggs. The lime juice adds a delightful zesty flavour, while the avocado and sour cream help to create a delicious creamy texture. The
With only a handful of ingredients needed, they are easy to make and are loved by almost everyone.
Feeding a large crowd? Don’t worry, this recipe can easily be doubled when needed.
prep 25 mins, 6 servings
Make Avocado Devilled Eggs
To make 6 servings of these classic devilled eggs, you will need:
- 6 large eggs
- 1 medium ripe avocado
- 1 TBSP lemon or lime juice
- 1 TBSP sour cream – optional, leave out if wanting dairy-free
- 1 TBSP chopped coriander
- ½ jalapeño chilli pepper – seeds can be included for more heat, otherwise leave out
- 1 TBSP chopped chives or spring onion
- salt and pepper, to taste
Hard boiling the Eggs
The easiest method of hard boiling eggs, is to steam them. To do this, fill a saucepan with 1 inch (2.5cm) of water and insert a steamer basket.
Bring the water to a boil and gently place 6 eggs in the steamer basket or directly into the saucepan, if you don’t have a basket. Cover the pot.
Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the cooking time by a couple of minutes if using regular sized eggs.
When the time is up, remove the eggs and place them in icy cold water to cool.
Preparing the Eggs
Once the eggs are cooled, carefully peel them, discarding the shells.
Cut the eggs in half, lengthwise and place them on a serving platter.
Scoop out the cooked yolks and set aside.
Make the Filling
Cut the avocado in half and remove the pit.
Scoop out the avocado flesh and place in a bowl.
Roughly mash the avocado flesh with a fork.
Add the cooked egg yolks and mix through, mashing the yolks as you go.
Add the lime juice, and sour cream, if using. Mix through.
Stir in the coriander, and jalapeño.
Scoop or pipe a generous amount of the avocado mixture into each of the wells in the halved egg whites.
Top with chopped chives or spring onion.
Store the devilled eggs for up to 2 days in a sealed, airtight container.
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Avocado Devilled Eggs
Ingredients
- 6 large Eggs
- 1 medium Avocado, ripe
- 1 TBSP Lime or Lemon Juice
- 1 TBSP Sour Cream, optional
- 1 TBSP Coriander, chopped
- ½ Jalapeño Chilli Pepper, seeds are optional
- 1 TBSP Chives or Spring Onion, chopped
- Salt and Pepper, to taste
Instructions
Hard Boiling the Eggs
- The easiest method of hard boiling eggs, is to steam them. To do this, fill a saucepan with 1 inch (2.5cm) of water and insert a steamer basket.
- Bring the water to a boil and gently place 6 eggs in the steamer basket or directly into the saucepan, if you don't have a basket. Cover the pot.
- Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the cooking time by a couple of minutes if using regular sized eggs.
- When the time is up, remove the eggs and place them in icy cold water to cool.
Preparing the Eggs
- Once the eggs are cooled, carefully peel them, discarding the shells.
- Cut the eggs in half, lengthwise and place them on a serving platter.
- Scoop out the cooked yolks and set aside.
Make the Filling
- Cut the avocado in half and remove the pit.
- Scoop out the avocado flesh and place in a bowl.
- Roughly mash the avocado flesh with a fork.
- Add the cooked egg yolks and mix through, mashing the yolks as you go.
- Add the lime juice, and sour cream, if using. Mix through.
- Stir in the coriander, and jalapeño.
- Add salt and pepper, to taste.
- Scoop or pipe a generous amount of the avocado mixture into each of the wells in the halved egg whites.
- Top with chopped chives or spring onion.
- Store the devilled eggs for up to 2 days in a sealed, airtight container.
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