Avocado Deviled Eggs

I love my wife, like big time. Recently I have been investigating her eating habits during the week. She’s extremely disciplined when it comes to lunch and snacks during the work week. Me on the other hand, well, I typically rock out an egg with a Thai chili, then I make a mixed berry smoothie for breakfast. My lunch is a gamble where I typically bring in a small bowl of leftovers, or get easily persuaded to head out to lunch with my colleagues. Dinner, well, it’s whatever I can play rock and roll cook before everyone gets out of control hungry. But my wife, man, she is pretty good. She will pack a few almonds, some carrots, an avocado, a small salad, and some fruit. That’s great stuff, so with that said, I wanted to make her something I knew, or at least I thought should would like, for a nice afternoon snack. One that would fill her up and keep her moving with some good energy throughout the day. This is where the avocado deviled egg comes into action.

Avocado Deviled Eggs Recipe

Let’s get started.

  • 2 whole eggs
  • cold water, enough to cover the eggs by at least 1 inch
  • pinch of salt
  • 1 medium avocado, diced
  • pico de gallo, optional

Begin by adding the eggs to a large pot of cool water. Bring to boil. Once boiling, cover and removed from the heat. Keep covered for 13 minutes. During this time, fill a large bowl with water and add about a cup of ice.

Remove the eggs with a slotted spoon and place them into the ice water to quickly cool.

Take an egg out, and gently tap the egg on the counter, just lightly cracking the shell. Carefully remove the shell from the egg. It should peel right off. Repeat with the other egg.

Next, with a long and sharp knife, slice the egg in half, lengthwise. To another bowl, add in the diced avocado, and season with salt. Add the cooked egg yolks from each of the eggs, and place the cooked egg whites onto a plate.

How to make avocado deviled eggs

Mash the avocado and egg yolks until you have a smooth mixture.

Spoon the avocado mixture into each egg. Shower the eggs with the pico de gallo, and serve.

I knew right away she would fall in love with these. She loves a good hard boiled egg in the morning, and heck, the avocado puree, are you kidding me? The pico de gallo added a nice texture to the smoothness of the egg and avocado, and well, let’s just say she loved them. If you are looking for something different to serve for deviled eggs, these avocado deviled eggs were awesome. Give this one a try! Hope you enjoy.

Avocado Deviled Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A simple deviled egg recipe that is perfect for lunch or snack.
Ingredients
  • 2 whole eggs
  • cold water, enough to cover the eggs by at least 1 inch
  • pinch of salt
  • 1 medium avocado, diced
  • pico de gallo, optional
Instructions
  1. Begin by adding the eggs to a large pot of cool water. Bring to boil. Once boiling, cover and removed from the heat. Keep covered for 13 minutes. During this time, fill a large bowl with water and add about a cup of ice.
  2. Remove the eggs with a slotted spoon and place them into the ice water to quickly cool.
  3. Take an egg out, and gently tap the egg on the counter, just lightly cracking the shell. Carefully remove the shell from the egg. It should peel right off. Repeat with the other egg.
  4. Next, with a long and sharp knife, slice the egg in half, lengthwise. To another bowl, add in the diced avocado, and season with salt. Add the cooked egg yolks from each of the eggs, and place the cooked egg whites onto a plate.
  5. Mash the avocado and egg yolks until you have a smooth mixture.
  6. Spoon the avocado mixture into each egg. Shower the eggs with the pico de gallo, and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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