Avocado Deviled Eggs
These Avocado Deviled Eggs offer a creamy, flavorful twist on a classic appetizer. Hard-boiled egg yolks are blended with mayonnaise, zesty lemon, mustard, and fresh avocado for a vibrant green filling. Piped back into the egg whites and garnished with watercress, they are perfect for entertaining or a light snack, combining rich texture with bright, fresh flavors.
Equipment
- 1 Large Saucepan For boiling the eggs
- 1 Ladle For safely lowering eggs into boiling water
- 1 Food Processor Essential for a smooth, creamy filling
- 1 Resealable Plastic Bag Or a piping bag with a star tip for presentation
- 1 Serving Platter For arranging and presenting the finished deviled eggs
Ingredients
Main
- 12 large eggs
- 1/2 cup mayonnaise
- Grated zest of 1 lemon plus 2 tablespoons lemon juice
- 1 tablespoon yellow mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 avocado diced
- Watercress leaves for garnish
Instructions
- Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.
- When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Pulse the yolks in the food processor a few times. This will help incorporate the rest of the ingredients into the yolks easier. Arrange the whites cut-side up on a serving platter.
- To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve.
Notes
For perfectly peelable eggs, plunge them into an ice bath immediately after boiling. This rapid cooling stops cooking and helps the shell detach cleanly. The food processor is excellent for achieving a silky-smooth yolk mixture; ensure the avocado is ripe but firm enough to process without becoming stringy. While lemon juice helps mitigate oxidation, avocado will brown over time, so serve these deviled eggs promptly or keep them tightly covered and chilled. Consider adding a pinch of smoked paprika to the yolk mixture for depth, or a finely minced shallot for a subtle oniony bite. For an even more refined presentation, use a star tip with your piping bag.