Ah, deviled eggs. They are a party staple, a picnic favorite, and a dish that always brings back childhood memories. My grandmother used to say Creamy Avocado Deviled Eggs mean a Lighter Take on a Classic. However, the classic mayonnaise filling can feel a bit heavy. That’s where this recipe comes in!

Recently, I was browsing the farmers market and stumbled upon the most beautiful, ripe avocado. It was calling for use in something special. Inspiration struck, and I created a lighter, creamier version of deviled eggs using creamy avocado instead of the traditional mayonnaise base. Let me tell you, it was a revelation!

The avocado adds a delightful richness and a touch of freshness that perfectly complements the savory yolks. It’s a crowd-pleaser that’s healthy and delicious—a win-win in my book!

 

 

Ingredients for Creamy Avocado Deviled Eggs

•  6 large hard-boiled eggs, peeled and halved lengthwise
•   1 small avocado, halved and peeled
•   3 tablespoons, divided, thinly sliced fresh chives
•   2 tablespoons light mayonnaise
•   1 tablespoon lime juice
•   1 teaspoon Dijon mustard
•   1/4 teaspoon paprika
•   1/4 teaspoon salt
•   2 tablespoons cooked, 1/4-inch strips center-cut bacon (from 1 slice; optional)
•   1 1/2 tablespoons sliced pickled red onions
•   Crushed red pepper for garnish (optional)

Instructions for Creamy Avocado Deviled Eggs

• Gently Scoop the Yolks: Using a small spoon, carefully scoop out the yolks from the egg whites and place them in a medium bowl. Be careful not to tear the whites! You can arrange the empty egg white halves on a serving platter while you prepare the filling.
• Mashing Magic: Using a fork, mash the avocado in the bowl with the egg yolks until smooth and creamy. Add the mayonnaise, lime juice, Dijon mustard, paprika, and salt. Mash everything together until well combined.
• Time to Pipe (or Spoon): This is where you can get creative! If you have a piping bag fitted with a star tip, transfer the avocado mixture to the bag and pipe it back into the egg white halves. However, don’t worry if you don’t have a piping bag. A simple spoon works just fine!
• Delicious Decorations: Now comes the fun part – decorating! Sprinkle the deviled eggs with the remaining chives, crumbled bacon (if using), and pickled red onions. Are you feeling a bit spicy? A touch of crushed red pepper adds a delightful kick.

Serving and Sides

 These creamy avocado-deviled eggs make a fantastic appetizer for a party or potluck. They’re also perfect for a light lunch or a healthy snack. The recipe yields about 12 deviled egg halves, so there’s plenty to share (or keep all to yourself; no judgment here!).

Side dish

These deviled eggs pair well with various dishes as sides. Consider serving them with fresh crudités like carrot sticks, cucumber slices, or celery sticks for dipping. A light salad or some fresh fruit would also be a great accompaniment.

Conclusion

 This creamy avocado deviled egg recipe is a delightful twist on a classic. It’s light, healthy, and bursting with flavor. So ditch the heavy mayo and give this recipe a try! I guarantee you will be satisfied.

 

FAQs

 Can I use a different type of mayonnaise?

 Absolutely! Feel free to use regular mayonnaise or Greek yogurt for a tangier flavor.

 What if I don’t have Dijon mustard?

 You can substitute a little bit of yellow mustard instead.

 How long will these deviled eggs stay fresh?

Store them in an airtight container in the refrigerator for up to 2 days.

 

 

Now, get out there and start creating! And if you have any other questions, feel free to comment below. Happy cooking!