Ingredients
Equipment
Method
Instructions:
- Begin by hard boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat to low and let them simmer for about 9-12 minutes. Afterward, transfer the eggs to an ice bath to cool down. Once cooled, peel the eggs and cut them in half lengthwise.
- Gently scoop out the yolks from the egg halves and place them in a mixing bowl. Make sure to leave the egg whites intact; they will serve as the vessels for your delicious filling.
- To the bowl with the egg yolks, add the mashed avocado. Use a fork to combine until the mixture is smooth and creamy. This is where the magic happens as the avocado brings a luscious texture to your filling.
- Next, add in the lemon juice, Dijon mustard, minced garlic, kosher salt, and smoked paprika. Stir everything together until well combined. The lemon juice will keep the avocado vibrant and add a refreshing zing, while the mustard and garlic will enhance the overall flavor.
- Using a spoon or a piping bag, carefully fill each egg white half with the avocado mixture. Don’t be shy—make them as generous as you like!
- Finally, sprinkle the chopped green onions on top of your filled eggs for a pop of color and an extra layer of flavor. Arrange your Avocado Stuffed Deviled Eggs on a serving platter and get ready to wow your guests!
Notes
- For a vegan version, replace the eggs with tofu or chickpeas.
- Keep the filling covered to prevent browning.
- Serve cold straight from the fridge for the best taste.