Surprise your guests with these fun and colorful twist on classic deviled eggs.
Want to know how we got these eggs green without using food dye? We used a very ripe avocado and added it to the yolks to create the traditional green for St. Patrick’s Day. The avocado also creates a creaminess that replaces the mayo typically found in deviled eggs.
The lime juice does double duty as it provides a light and refreshing flavor, but it’s also to help keep the avocado from turning brown. However, these eggs are best made right before serving as the avocado can turn a darker brown the longer it sits.
To make them look fancy, pipe the filling into the egg use a star tip in a frosting bag or simply snip off a tiny corner of a Ziploc bag.
HOW TO BEST COOK HARD BOILED EGGS:
- Carefully place the eggs in a saucepan and add cool water on top
- Place the saucepan on the stove and turn on high heat
- As soon as the water comes to a boil remove the eggs and cover with a lid
- Wait 10-12 minutes and then run the eggs under cool water to stop the cooking process until they are cool to the touch
- Peel immediately or put in the fridge for later use
- 6 large hard boiled eggs, cooled and peeled
- 1 medium ripe avocado, cut in half and pulp removed
- 1 Tablespoon mayonnaise
- juice of ½ lime (approx. 1 Tablespoon)
- 1 clove of garlic, minced
- 1 Tablespoon cilantro, finely chopped
- ¼ tsp onion powder
- salt and pepper to taste
- Peel eggs and cut them in half lengthwise. Remove the egg yolkes and place them in a small bowl.
- Add the avocado, mayo, lime juice, garlic and cilantro.
- Add the tsp onion powder and about ⅛ tsp freshly ground black pepper and mix it all together. Season with salt and pepper to taste.
- Pipe the avocado mixture into the eggs with a pastry bag using a star tip or a ziploc bag and chill until ready to serve.
- Serving Size: 1