- Todd English born (1960)
Avocado Deviled Eggs
- 12 eggs, hard-boiled and halved lengthwise*
- 1 lime
- 1 Hass avocado, peeled and pitted
- 3 Tablespoons mayonnaise
- 1/2 Teaspoon dried or fresh chopped parsley, plus more for garnish
- Salt and freshly ground pepper, to taste
I recently remembered how amazing and under appreciated deviled eggs were. I've started to see them show up more frequently as appetizers and even as bar-food options. I've been ordering them and eating them and loving them and it got me thinking... How I can make this even better? The answer to that (and the answer to many similar questions)? Add avocado. Whether or not this is an "easy" appetizer or not is debatable, but it certainly is a delicious one that takes very little culinary expertise.
See all avocado recipes.
Place the yolks in a medium-sized mixing bowl. Set the whites aside.
Zest the lime over the yolks and add the avocado, mayonnaise, and parsley. Season with salt and pepper, to taste. Mash all the ingredients together with a fork or potato masher until you get a relatively smooth consistency. Some avocado chunks are OK, as is common in guacamole; it's really whatever you prefer!
Lastly, scoop the mixture into the egg halves using a spoon (or a pastry bag if you want to be fancy) and garnish with some fresh or dried parsley. Try one, add some salt and fresh pepper, to taste, and serve!
Note: If you're looking for a lighter version, you could use only ½ of the egg yolks or use light mayonnaise.