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To make Avocado Deviled Eggs, you'll need a few simple ingredients. Here’s the list: - 6 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lime juice - 1/2 teaspoon garlic powder - 1/4 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro for garnish (optional) - Sliced radishes for decoration (optional) These ingredients blend together to create a creamy, flavorful filling. The ripe avocado adds a rich texture and healthy fats. Greek yogurt gives a tangy note and keeps it light. Dijon mustard and lime juice add a zesty kick. Garlic powder and smoked paprika bring depth to the flavor. You can choose to garnish with cilantro and radishes to make your dish pop. Enjoy each bite as a healthy, tasty treat! For the full recipe, follow the steps to make these delicious snacks. Start by placing the eggs in a saucepan. Fill it with water so the eggs are covered by about an inch. Turn the heat to high and bring the water to a boil. Once boiling, cover the pan and take it off the heat. Let the eggs sit for 9 to 12 minutes. Use 9 minutes for creamy yolks and 12 minutes for firmer ones. After the time is up, move the eggs to a bowl of ice water. This stops the cooking and cools the eggs for easy peeling. Let them sit in the ice water for about 5 to 10 minutes. Once the eggs are cool, gently tap them to crack the shells. Peel the eggs under running water; this helps a lot. Cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Now, add the ripe avocado, Greek yogurt, Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper to the yolks. Use a fork to mash everything together until it’s smooth and well mixed. This filling is where the flavor and nutrition come alive! Now it’s time to fill the eggs! Spoon or pipe the avocado mixture back into the hollowed egg whites. Fill them generously for a tasty bite. For a bit of flair, sprinkle extra smoked paprika on top. If you like, you can also garnish with fresh cilantro and slices of radish. This adds color and a bit more flavor. Enjoy your healthy and delicious avocado deviled eggs, packed with flavor and nutrition! You can find the full recipe to guide you through this process. To cook perfect eggs, start with cold water. Place the eggs in a pot. Cover them with water, about one inch above the eggs. Bring the water to a boil. Once it boils, cover the pot and remove it from the heat. Let the eggs sit for 9 to 12 minutes. If you want creamy yolks, choose 9 minutes. For firmer yolks, go for 12 minutes. After time is up, cool the eggs in ice water for 5 to 10 minutes. This stops the cooking and makes peeling easier. If you have leftover avocado deviled eggs, store them in the fridge. Use an airtight container to keep them fresh. Place a piece of plastic wrap over the eggs to reduce air exposure. They stay good for up to two days. After that, the avocado may brown, so enjoy them soon! You can switch up the recipe with different ingredients. If you want a vegan option, replace the egg yolks with blended chickpeas. Use tahini instead of Greek yogurt for creaminess. You can also add spices like cayenne for heat. Try other herbs too, like dill or chives, for new flavors. Mix and match to find your favorite taste! For the full recipe, check the details above. {{image_2}} To spice things up, add some heat to your avocado deviled eggs. You can mix in a teaspoon of hot sauce or some finely chopped jalapeños. This adds a nice kick. If you want more flavor, consider adding some cayenne pepper or chili powder. These spices give a warm, zesty taste. You can also top the eggs with sliced jalapeños for extra crunch and heat. For a Mediterranean twist, add some chopped olives and sun-dried tomatoes. These ingredients bring rich, savory flavors. You can swap Greek yogurt for creamy feta cheese. This gives a tangy taste that pairs well with avocado. To finish, sprinkle some fresh herbs like dill or parsley on top. This makes your dish colorful and fresh. To make these eggs vegan, skip the eggs and use tofu. Silken tofu works best for a creamy texture. Blend it with avocado, lime juice, and spices from the base recipe. This creates a rich filling without using eggs. You can add nutritional yeast for a cheesy flavor. Serve with a sprinkle of paprika for color. This version is healthy and perfect for plant-based diets. For the full recipe, check the details above. Store your avocado deviled eggs in the fridge. Use a sealed container to keep them fresh. They taste best when eaten within three days. If you want to keep them longer, separate the filling from the egg whites. This helps maintain texture and flavor. For longer storage, freeze the filling. Place it in an airtight container or a freezer bag. You can keep it frozen for up to a month. When ready to use, thaw it in the fridge overnight. Then, fill your egg whites just before serving. To keep your eggs fresh, avoid adding the garnish until serving time. This keeps the presentation nice and prevents sogginess. If you notice browning on the avocado filling, add a splash of lime juice. This keeps the color bright and appetizing. Always check for any off smells before eating. If something seems off, it's best to toss it. Enjoy your avocado deviled eggs while they're fresh! To stop the avocado from turning brown, use lime juice. It has citric acid that slows oxidation. When you mix it with the avocado, the color stays bright. Cover the mixture with plastic wrap. Press it tightly against the surface to keep air out. This helps keep it fresh longer. Yes, you can make this recipe ahead of time. Prepare the filling and store it in the fridge. Keep it in an airtight container to avoid browning. You can also boil the eggs a day before. Just fill them with the avocado mixture when you are ready to serve. If you don’t have Greek yogurt, use sour cream instead. It adds a nice tang and creaminess. You can also use mashed silken tofu for a dairy-free option. This will keep the dish smooth and tasty while being lighter. To check if your eggs are hard-boiled, do the spin test. Place an egg on a flat surface and spin it. If it spins smoothly, it’s hard-boiled. If it wobbles, it’s still raw. You can also crack an egg open; if the yolk is firm and yellow, it's done. This blog post covered how to make tasty avocado deviled eggs. We explored the simple ingredients and step-by-step instructions for cooking and assembling them. I shared tips for cooking eggs perfectly and storing leftovers. You also learned about fun variations, like the spicy or vegan options. Enjoy making these healthy snacks. They're not just yummy; they're easy too! Try them at your next gathering or just for fun. Happy cooking!

Avocado Deviled Eggs

Discover a delicious twist on a classic appetizer with these Avocado Deviled Eggs! Made with fresh avocado, Greek yogurt, and zesty lime juice, this recipe is not only easy to make but also packed with flavor. Perfect for parties or healthy snacking, these deviled eggs are sure to impress your guests. Click through to explore the full recipe and learn how to whip up these tasty bites today!
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Ingredients
  

6 large eggs

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sliced radishes for decoration (optional)

Instructions
 

Begin by placing the eggs in a saucepan and filling it with enough water to cover the eggs by about an inch.

    Bring the water to a boil over high heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 9-12 minutes (9 minutes for creamy yolks, 12 minutes for firmer yolks).

      After the time is up, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5-10 minutes.

        Gently tap the cooled eggs to crack the shells, then peel them under running water to make peeling easier. Cut each egg in half lengthwise, and carefully remove the yolks and place them in a mixing bowl.

          Add the ripe avocado, Greek yogurt, Dijon mustard, lime juice, garlic powder, smoked paprika, salt, and pepper to the bowl with the yolks. Mash everything together with a fork until smooth and well combined.

            Spoon or pipe the avocado mixture back into the hollowed egg whites, filling them generously.

              For added flavor and visual appeal, sprinkle a little extra smoked paprika on top and garnish with fresh cilantro and slices of radish if using.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves