Green Deviled Eggs Made with Avocado
Scrumptious Spicy Avocado Deviled Eggs delivers a delightful twist to the traditional deviled egg recipe. These deviled eggs are made without mustard but with avocado instead. Craft these eggs to a light green color perfect for spring holidays like St. Patrick’s Day and Easter. These eggs with the hint of spicy bite are perfect for a spring brunch meal or Mother’s Day celebration. They are delicious with when paired with tomato slices and toast. I love this recipe for a new way to eat deviled eggs.
This recipe doubles as a toast spread as well. Enjoy the egg yolk, avocado, lemon juice, mayo mixture on whole wheat toast sprinkled with crispy jalapeño bits and taco seasoning, finish with thin wedges of tomato for a delightful open faced breakfast sandwich.
I was playing in the kitchen one day and made up this recipe I fell in love with. The color is exquisite for spring and adds a light fresh dish to the holiday table spread.
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- 12 hard boiled eggs, fully cooked and cooled
- 1 ripe avocado
- juice from one lemon (about 2 Tablespoons)
- black pepper
- 1/3 cup mayo
- crispy jalapeños
- taco seasoning (I love Spice Islands brand for this recipe)
- 1 tomato as a garnish
The toppings of taco seasoning and crispy jalapeños add a bit of spicy bite which completes the flavor of this light green egg. I love the slight bite of spice and crunch added using these toppings. A unique and pretty dish. The amount sprinkled could be adjusted to your taste.
Tools & Kitchen Hack for Making Deviled Eggs
I am sharing my kitchen hack with you. When making deviled eggs, a regular teaspoon is too big and clumsy. It can tear the egg white as you dig out the yolk or gouge the egg white while scooping out the yolk, so I use a baby spoon. I saved my kids’ baby spoons in case a baby came to visit our house (and I’m a bit nostalgic), but now I find they are a functional tool for me in the kitchen. The little baby spoon is a perfect delicate egg yolk scoop when making deviled eggs. Mama packrat prevails here!
Other tools needed for this recipe include a hand mixer and a frosting decorating bag.
Dual Function Recipe
I find this recipe works well as a dual one; the dual functionality of it makes it versatile and extra delicious. Make the deviled eggs, or use the egg yolk, avocado, lemon juice, salt, pepper, mayo, and toppings of crispy jalapeños and taco seasoning to spread on toast and top with thin sliced wedges of tomato. The egg whites are not needed for this use of the recipe so either eat them separate, use them in another recipe, or feed them to a deserving dog at your feet (I always have two waiting for egg pieces). I find both aspects of this recipe to be possible from one preparation as I always have some egg yolk mixture leftover after filling egg whites when making the deviled eggs.
Scrumptious Spicy Avocado Deviled Eggs
- 12 eggs, hard boiled
- 1 avocado, ripe
- 1 lemon squeeze and use the juice only (about 2 Tablespoons), helps prevent the avocado from browning
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup mayo use 1/4 to 1/3 cup to achieve desired creaminess
- 1 Tablespoon crispy jalapenos French's brand, crushed
- 1 Tablespoon taco seasoning Spice Islands brand
- 1 tomato use as garnish or on open faced sandwich if desired
- Boil water and hard boil 12 eggs. Cool. Sometimes I do this the day before or in the morning to ensure they have time to cool off completely. Cut eggs in half the long way. Peel eggs and scoop out yolks. Use my kitchen hack and utilize a baby spoon to efficiently and delicately remove yolks. Add yolks to another bowl. Place egg whites in a deviled egg dish or on a plate.
- Mash egg yolks with a fork.
- Prepare avocado by peeling and scooping avocado out of peel. Toss peel and pit and chop up avocado. Mash avocado and egg yolks with a fork. Cut lemon in half and squeeze the juice out (about 2 tablespoons), add to egg yolks and avocado, and mash and stir all together.
- Add 1/4 to 1/3 cup mayo. I use olive oil mayo. Blend all with a hand mixer until smooth and a lovely light green color.
- Fill a frosting decorating bag with the mixture. Or to simplify, just add a spoonful to each egg white.
- Squeeze frosting decorating bag to fill egg whites in a swirling motion.
- Crush the tablespoon of crispy jalapenos.
- Top eggs with sprinkles of crushed crispy jalapenos.
- Top eggs with sprinkles of taco seasoning.
- Add tomato slices as garnish and toast.
- Use remainder of egg yolk mixture as a toast spread. Sprinkle with crispy jalapeno crumbs and taco seasoning.
- Top toast and spread with sliced tomato wedges.
StorageStore in the refrigerator with delayed eating. Store in the fridge for an hour or two before serving to soften the taco seasoning. The avocado will begin to turn brown after about 24-48 hours. The lemon juice works well preserving the green color and I often don't see any browning until closer to the 2 day mark. This recipe and all photos were created by Julie Hoag. Recipe and photos are copyrighted.
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