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Plate with Scrumptious Spicy Avocado Deviled eggs with heart shaped tomato slices and toast.

Scrumptious Spicy Avocado Deviled Eggs

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.
Prep Time 1 hr
Total Time 1 hr
Course Breakfast or Snack
Cuisine American, Mexican

Ingredients
  

  • 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

Instructions
 

  • 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.
    Yolks and scooped out egg whites
  • 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 the juice of one lemon to egg yolks and avocado
  • 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.
    Fill a frosting decorating bag with egg yolk mixture.
  • Squeeze frosting decorating bag to fill egg whites in a swirling motion.
    Squeeze decorating bag to fill in a swirling motion to create a decoartive swirl
  • Crush the tablespoon of crispy jalapenos.
  • Top eggs with sprinkles of crushed crispy jalapenos.
    Top with crushed crispy jalapenos
  • Top eggs with sprinkles of taco seasoning.
    Sprinkle taco seasoning on eggs
  • Add tomato slices as garnish and toast.
    Plate with Scrumptious Spicy Avocado Deviled eggs, tomato slices, 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.
    Toast with spread and sliced tomatoes yummy

Notes

 
Add an egg and slice of tomato to a piece of toast for a tasty breakfast.
Top toast with deviled egg and tomato

Storage

Store 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.
Store in the fridge for up to 24-48 hours
This recipe and all photos were created by Julie Hoag. Recipe and photos are copyrighted.
Scrumptious Spicy Avocado Deviled Eggs
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