Deviled eggs are one of my favorite snacks. When someone makes them in our house, they are gone before they have time to chill. So I wanted to try a different kind of deviled egg recipe to make it healthier and more flavorful. These spicy avocado deviled eggs are delicious.
Making the perfect hard-boiled eggs are the secret. My husband prefers the cold to boiling water method, but I prefer this one. Bring about 4 cups of water and 1 tbsp of vinegar to a rolling boil. Add the eggs, being careful to place them in gentle. A wire strainer is good for this. Reduce the heat to a simmer and allow the eggs to cook for 15 minutes. Place the eggs into an ice bath for 5-10 minutes until the eggs are cooled. Then they should peel much easier.
After scooping out the egg yolks, I substituted mayo with plain Stonyfield Greek yogurt and half of an avocado. I then mixed in pickled jalapenos, cilantro, and some lime juice to give it a Spanish kick! Finished off with a sprinkle of cayenne pepper to round out the spicy flavor profile.
I blended everything in my Blendtec and then piped the mixture, but you could also use a potato masher to make this chunky and simply spoon the mixture into the eggs. Either way is yummy; some people just prefer chunky deviled eggs. It has the added bonus of different textures that crunch.
I had some handy tools for this recipe including the KitchenIQ non-slip cutting boards and stackable measuring cups. I also received this beautiful Le Creuset deviled egg tray. It is from their stoneware line and you can use it in the oven to bake your hard-boiled eggs, just remember to place them into an ice bath when you take them out of the oven. I’m obsessed with the Le Creuset line, I have one of their “One Pot’s” and I use it all the time.
What you will need
- 4 eggs
- 1 tsp pickled jalapenos
- 1/2 avocado
- 2 tbsp Stonyfield Plain Greek Yogurt
- 1 tbsp cilantro chopped
- lime quarter
- pinch cayenne pepper
- Hard boil eggs, peel and cut in half.
- Scoop out the egg yolk into a blender / food processor (or bowl for mashing)
- Add in pickled jalapenos, cilantro, avocado, Greek yogurt, and squeeze the juice from your quarter of lime.
- Blend (or mash) ingredients together until well blended.
- Pipe (or scoop) mixture back into the egg whites.
- Sprinkle with cayenne pepper and garnish with cilantro.