Avocado Deviled Eggs Recipe

Avocados: These provide the creamy base for the filling. Make sure they are ripe for the best texture.

Lemon juice: Adds a zesty flavor and helps prevent the avocados from browning.

Dijon mustard: Gives a tangy kick to the mixture, enhancing the overall taste.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the mixture.

Chives: Freshly chopped, these add a mild onion-like flavor and a pop of color for garnish.

When mashing the avocado, use a fork or a potato masher to achieve a creamy yet slightly chunky texture. This will give your avocado deviled eggs a more interesting mouthfeel. Additionally, to prevent the avocado mixture from browning, you can press a piece of plastic wrap directly onto the surface of the mixture if you need to prepare it a bit ahead of time.

• Avocados - Substitute with mashed chickpeas: Mashed chickpeas provide a creamy texture and mild flavor that can mimic the richness of avocados.

• Lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which helps to balance the dish.

• Dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor profile and can be used in the same quantity.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used as a garnish in the same way.

• To keep your avocado deviled eggs fresh, transfer them to an airtight container. This helps prevent the avocado from browning and keeps the flavors intact.
• Place a piece of plastic wrap directly on the surface of the avocado mixture before sealing the container. This minimizes air exposure and keeps the vibrant green color.
• Store the container in the refrigerator. The avocado deviled eggs should be consumed within 1-2 days for the best taste and texture.
• If you wish to freeze the avocado mixture, scoop it into a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container with the date to keep track of freshness. Frozen avocado mixture can be stored for up to 1 month.
• When ready to use, thaw the avocado mixture in the refrigerator overnight. Stir well before serving to restore its creamy consistency.
• Avoid freezing the chives garnish. Instead, add fresh chives just before serving for the best flavor and presentation.

• Use a microwave-safe dish: Place the leftover avocado deviled eggs in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, checking frequently to avoid overheating.

• Oven method: Preheat your oven to 350°F (175°C). Place the avocado deviled eggs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent browning. Heat for about 10-15 minutes or until warmed through.

• Stovetop method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or vegetable oil to the skillet. Place the avocado deviled eggs in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally to ensure even heating.

• Steaming method: Fill a pot with a small amount of water and bring it to a simmer. Place the avocado deviled eggs in a steamer basket and cover the pot with a lid. Steam for about 5 minutes or until heated through.

• Air fryer method: Preheat your air fryer to 300°F (150°C). Place the avocado deviled eggs in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• Knife: To cut the avocados in half and remove the pits.

• Spoon: To scoop out the avocado flesh from the shells.

• Mixing bowl: To combine and mash the avocado flesh with other ingredients.

• Fork: To mash the avocado mixture until smooth and well combined.

• Measuring spoons: To measure the lemon juice, dijon mustard, salt, and black pepper accurately.

• Serving dish: To present the avocado mixture if not using the avocado shells.

• Chopping board: To chop the chives for garnish.

• Chef's knife: To finely chop the chives.

Prepare ingredients in advance: Cut and scoop the avocados ahead of time, storing the flesh with lemon juice to prevent browning.

Use a food processor: Quickly blend the avocado mixture until smooth, saving time on mashing by hand.

Pre-chop garnishes: Have the chives chopped and ready to sprinkle, speeding up the final assembly.

Serve in a dish: Instead of filling the avocado shells, spoon the mixture into a serving dish for a faster presentation.