Can I just say that Avocado Deviled Eggs are addicting? I’ll snack on a deviled egg anytime I find them or make them, however, the addition of avocado pushes the texture and flavor right over the edge.
I developed and photographed this recipe last year for one of my favorite clients. The article was about tea time and recipes I might pair with tea. I know most of us think of sweets when we think of tea but I adore savory just as much.
These avocado deviled eggs are so easy to make. I think the most difficult part is peeling the shell from the boiled egg. I’ve tried every trick in the book and the best thing I can say is just purchase high quality fresh eggs. Add a little vinegar to the boiling water and then gently peel. Some come right out of the shell and others look mangled once their peeled. I save those and eat them with a pinch of truffle salt.
I typically boil eggs at the beginning of the week and the eggs that don’t get eaten after a few days are made into avocado deviled eggs. They make a delightful snack and healthy breakfast. They also make an excellent midnight nibble… for those of us who might need to raid the fridge after dinner. 😉
Glorious avocado deviled eggs feeds the hungry soul in me. They’re healthy, deliciousness and pleasure all rolled into one. Enjoy!
Delicious wishes and loads of love,
- 1 dozen hard-boiled eggs, sliced in half and egg yolks removed
- 1 medium avocado, diced
- 1 tablespoon lemon juice
- 1/3 - ½ cup good quality mayonnaise
- ½ teaspoon cumin
- ½ teaspoon coriander
- Salt and fresh ground black pepper to taste
- Fresh chopped chive for garnish