Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs.
Something tells me thatTheodor Geiselnever had guacamole, or avocado deviled eggs.
Otherwise, Sam would have had no problem with green eggs and ham.
Elise Bauer
“I am Sam.
I do LOVE green eggs and ham!”
Avocado + Eggs = Guacamole Deviled Eggs!
Elise Bauer
Have you ever trieddeviled eggswithguacamole?
So simple, yet brilliant.
The “deviled” part comes from the chile in the guacamole.
The addition of avocado is appropriate because their natural creaminess meansyou don’t need mayonnaise.
These avocado deviled eggs are delicious and beautifully green!
How to Choose Avocados
Use only ripe avocadosavocados with some give when you press them gently.
How to Check Hot Peppers
Note that chiles vary tremendously in their level of heat.
Taste the chile you are using before adding it to the mixture.
For more info, see this post on how to check thehotness of jalapenos.
Avocados quickly brown when exposed to air.
The filling will last a day or two without browning, stored this way.
Can’t Get Enough of Deviled Eggs?
Fill a saucepan with 1 inch of water and insert a steamer basket.
Set your timer for 15 minutes.
Remove eggs and set in icy cold water to cool.
Once they’ve cooled, carefully peel the hard boiled eggs and cut them in half lengthwise.
Place them on a serving platter.
Scoop out the cooked yolks and set aside.
Cut the avocados in half.
Scoop out the avocado flesh and place in a bowl.
(SeeHow to Cut and Peel an Avocado.)
Roughly mash with a fork.
(Reserve the remaining egg yolks for another use.)
Sprinkle with lime juice and salt, and stir in the sour cream.
Stir in the chopped cilantro, serrano or jalapeno chile pepper, and chives.
Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites.
Top with a small sprig of fresh cilantro or some chopped chives.
