Classic deviled eggs are great, but how about adding avocado for a twist on a classic?

We used the Egg Cooker to cook our eggs, but you could certainly hard boil them in a pot on the stove. Once the eggs are cooked, peel them, cut them in half and remove the yolks.

Using the food processor chopping/mixing blade, process eggs yolks, avocados, cilantro, mayonnaise, pepper and cumin until the mixture is smooth. Pipe or spoon the mixture into each egg white half.

Top each Avocado Deviled Egg -or Green Devil as they are sometimes called- with salsa and a sprig of cilantro. The salsa complements the avocado in the eggs, and adds a burst of red to this already colourful dish. Put these on the table for brunch or as an appetizer and wow your guests with a creamy, flavourful take on deviled eggs.

Avocado Deviled Eggs

Servings

Avocado Deviled Eggs

Servings

Ingredients

12 large hard cooked eggs, peeled and cut lengthwise
1/2 ripe avocado, halved, peeled and pit removed
1/4 cup fresh cilantro leaves
3 tablespoons mayonnaise
1/2 teaspoon pepper
1/4 teaspoon ground cumin
salsa
Cilantro leaves

Servings:

Units:

Instructions

Using food processor chopping/mixing blade, process egg yolks, avocado, cilantro, mayonnaise, pepper and cumin until smooth.
Pipe yolk mixture into each egg white half.
Top each half with salsa and cilantro.

Recipe Notes

TEST KITCHEN TIP: To pipe yolk mixture, place mixture in resealable zipper bag. Close bag. With scissors, cut one tip off the bag. Squeeze bag to pipe onto each egg half.

Share this Recipe