Avocadodeviledeggs Recipes

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AVOCADO DEVILED EGGS

This is a twist on the traditional deviled egg. I usually use 1 or 2 fewer yolks for the filling.

Provided by thehealthyhousewife

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes     Bacon Deviled Egg Recipes

Time 20m

Yield 12

Number Of Ingredients 10



Avocado Deviled Eggs image

Steps:

  • Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
  • Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.2 g, Cholesterol 113.4 mg, Fat 8.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 162.4 mg, Sugar 0.6 g

6 hard-boiled eggs, peeled and halved
1 avocado - peeled, pitted, and diced
3 slices cooked turkey bacon, chopped, divided
2 ½ tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
⅛ teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced
1 dash hot sauce, or to taste

AVOCADO DEVILED EGGS

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield 24 deviled eggs

Number Of Ingredients 8



Avocado Deviled Eggs image

Steps:

  • 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. 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.

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

AVOCADO DEVILED EGGS

Recipe from Martha's TV kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Yield Makes 20

Number Of Ingredients 5



Avocado Deviled Eggs image

Steps:

  • Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
  • In the bowl of a food processor, process egg yolks, avocado, lemon juice, and mayonnaise until smooth. Season with salt and pepper.
  • Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.

10 hard-boiled eggs
1 avocado, peeled and pitted
2 teaspoons freshly squeezed lemon juice
1/4 cup Homemade Mayonnaise
Coarse salt and freshly ground pepper

AVOCADO DEVILED EGGS

These are awesome! Very different from the typical mayo/mustard/onion deviled eggs. Great for summer parties, since there is no mayonnaise called for. Everyone has asked me for this recipe! By the way, this is the first recipe that I have posted, so go easy on me. Recipe courtesy of Penzey's Spices. Enjoy!

Provided by barbie66

Categories     Southwestern U.S.

Time 50m

Yield 20 Deviled Eggs, 8-10 serving(s)

Number Of Ingredients 12



Avocado Deviled Eggs image

Steps:

  • Boil the eggs.
  • While the eggs are cooking, make guacamole.
  • Mix water, cumin, & garlic in medium bowl.
  • Halve avocados, remove pits & skin; cut into thirds (discard any brown spots); add to bowl.
  • Add onion, tomato, lime juice & salt.
  • Mash with a hand potato masher, stir to blend.
  • Add hot pepper as desired.
  • Cover with plastic wrap patted onto the surface of guacamole.
  • Peel eggs, cut in half, discard yolks (or save for another use).
  • Stir the cubed prosciutto into the guacamole and fill the eggs.
  • Sprinkle fresh minced cilantro on top and serve.
  • Enjoy.

Nutrition Facts : Calories 185.4, Fat 14.1, SaturatedFat 3.1, Cholesterol 265, Sodium 378.2, Carbohydrate 6.7, Fiber 3.9, Sugar 1.6, Protein 9.3

10 large hard-boiled eggs
2 slices double-thick prosciutto (cubed)
2 ripe avocados
1/2 small red onion (finely minced)
4 cherry tomatoes (minced)
1 tablespoon water
1/2 teaspoon ground cumin
1/4 teaspoon garlic granules (I use 1 tsp fresh crushed)
1 large lime, juice of
1 teaspoon salt
1 dash cayenne pepper, to taste
2 teaspoons fresh cilantro leaves (minced)

AVOCADO DEVILED EGGS RECIPE BY TASTY

Here's what you need: hard-boiled eggs, avocado, greek yogurt, mustard, lemon juice, salt, pepper, paprika

Provided by Isabel Castillo

Categories     Appetizers

Time 30m

Yield 6 servings

Number Of Ingredients 8



Avocado Deviled Eggs Recipe by Tasty image

Steps:

  • Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
  • In a large bowl bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
  • Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
  • Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
  • Pipe the filling into the egg whites. Sprinkle with paprika.
  • Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 1 gram

6 hard-boiled eggs, peeled
½ avocado, diced
¼ cup greek yogurt
½ tablespoon mustard
1 ½ teaspoons lemon juice
salt, to taste
pepper, to taste
paprika, for sprinkling

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