The addition of avocado to classic deviled eggs lends a unique flavor and extra-creamy filling!
I just love deviled eggs. The creamy yolk filling topped with paprika …. hellooo instant happiness.
Before this week, I hadn’t had deviled eggs in so long. Too long! I kept planning to make deviled eggs, but then my mind and taste buds were distracted by other things like blueberry filled cupcakes, delicious towers of breakfast food and this most awesome sweet potato noodle stir fry!
But now it’s finally time for those deviled eggs to come back into my life. And boy are they back.
I’m dreaming of extra creamy deviled eggs over here, and I can’t wait to make yet another batch tomorrow on Easter day.
Considering these deviled eggs have a green filling, they’re clearly not your typical yolk and mayo filled eggs. Nope! These ones are made extra, extra creamy by adding possibly the best addition there is to a deviled egg. Avocado!
If I’m going to use avocado oil mayonnaise to make the filling, I might as well use an avocado too.
Maybe I’m a little biased due to my avocado love, but yeah these are good!
The flavor of trational devilied eggs is still present in this filling, with the added flavor of avocado and dill. Dill makes everything in my life taste a little better.
These deviled eggs make a great appetizer at any gathering, or a healthy snack any day of the week.
- 6 Eggs
- ¼ Cup Avocado Oil Mayonnaise
- ½ Medium-sized Hass avocado
- 1 Teaspoon white wine vinegar
- ¼ Teaspoon dried dill (or more to taste if fresh)
- Salt and pepper to taste
- Paprika to garnish
- Place the eggs in a pot and cover with water. Bring the pot to a boil over the stove.
- Once boiling, remove the pot from the heat and cover with a lid. Keep covered for about 12 minutes.
- Make an ice bath by placing ice and water in a bowl. Transfer the cooked eggs to the ice bath for 1-2 minutes to stop the cooking process.
- Carefully peel the eggs. (Peeling the eggs under running water can make it easier if they are not peeling easily.)
- Cut each peeled egg in half lengthwise and scoop out the yolk. Place them in food processor or blender. Add the mayo, avocado, vinegar and dill to the food processor and blend until smooth.
- Season the filling with salt and pepper to taste.
- Place the filling in a ziplock bag and cut off the tip. Use the bag as you would a pastry bag to pipe the filling into the center of each egg.
- Sprinkle the eggs liberally with paprika and serve!