Creamy & Easy Avocado Deviled Eggs

Who doesn’t love a beautiful batch of deviled eggs, in this case with a mixture of egg yolk and avocado, I have to admit, they turned out quite yummy delicious! I also mashed the mixture to keep it more granulated, but you can always put it in a blender to create a smoother mixture, it’s up to each person’s taste. This delicious and creamy twist on the classic deviled egg combines the richness of egg yolks with the smooth, buttery texture of avocado, creating a filling that’s both indulgent and surprisingly light. Whether you’re serving them as an elegant starter for a dinner party or bringing them to a casual potluck hahahah, these avocado deviled eggs are guaranteed to disappear fast.

These little beauties strike the perfect balance between retro comfort food and modern fresh flavors. The addition of cilantro adds a bright herbal note that pairs wonderfully with the avocado, while a sprinkle of sesame seeds on top gives them an unexpected crunch and visual appeal. They’re ideal for those moments when you want something that feels special but doesn’t require hours in the kitchen. Let’s check the recipe!

Creamy & Easy Avocado Deviled Eggs

Servings: 12
Time: 35mins
Difficulty: Normal
Rating: ★★★★★
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Oh oh a delicious variation of classic deviled egg with creamy avocado and egg yolk, these are quite delicious and perfect as a starter or appetizer!

Ingredients

Eggs – 6
Avocado – 1/2
Mayonnaise – 2 tablespoons
Cilantro – A pinch
Pepper – A pinch
Salt – A pinch
Sesame Seeds – Optional

Directions

Boil the eggs in a pan with cold water until they are well cooked. So depending on the size of the egg from cold water, it’s about 16 minutes to about 20 minutes for large eggs.

Then place them in very cold water, leave them there for a few minutes, then peel the eggs.

Cut the eggs in half and separate all the yolks onto a plate. Cut half an avocado in half, add two tablespoons of mayonnaise, a pinch of coriander, salt, and pepper. Mash everything together until you have a smooth mixture. Taste and adjust the seasoning.
Put the mixture in a piping bag or a freezer bag with a corner cut off.
Arrange the egg white halves, then fill each half with the mixture, sprinkle with some sesame seeds, and that’s it, bon appétit.

Notes: I prefer cooking the eggs from cold water, but you can bring water to a boil, add eggs, and cook for 10-12 minutes. Using a ice bath afterward makes peeling much easier and prevents that gray ring around the yolk.

To prevent your avocado mixture from browning, make these eggs close to serving time. If you need to prep ahead, press plastic wrap directly onto the surface of the filling before piping.

The texture is completely up to you, use a fork for a chunky, rustic filling or a food processor for an ultra-smooth, creamy consistency. Both ways are delicious!

If you don’t have a pastry bag, don’t worry! A spoon works perfectly fine, or you can use that freezer bag trick (just fill the bag and then snip a small corner off the bag).

Try adding a tiny squeeze of lime juice to the filling, it brightens up the flavors and helps keep the avocado green.

For presentation, you can garnish with extra cilantro leaves, a light dusting of paprika, or even some everything bagel seasoning instead of sesame seeds.

This recipe for Creamy & Easy Avocado Deviled Eggs was originally created on BakeAfter.com. Esta receita de Ovos Recheados de Abacate foi publicada em português no Iguaria.com.