Avocado Deviled Eggs

Eggs: Hard-boiled and halved, these form the base of the dish.

Avocado: Provides a creamy, rich texture and flavor to the filling.

Lime juice: Adds a fresh, tangy brightness to the mixture.

Mayonnaise: Contributes to the creamy consistency of the filling.

Dijon mustard: Offers a sharp, tangy flavor that enhances the overall taste.

Chives: Used as a garnish, they add a mild onion flavor and a pop of color.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a touch of heat and depth to the filling.

When mashing the avocado and egg yolks, use a fork or a potato masher to achieve a creamy consistency. For an extra smooth texture, consider using a food processor. This ensures that the filling is lump-free and easy to pipe or spoon into the egg whites.

• hard-boiled eggs - Substitute with firm tofu: Firm tofu can mimic the texture of hard-boiled eggs and is a great vegan alternative.

• ripe avocado - Substitute with mashed peas: Mashed peas provide a similar creamy texture and a slightly sweet flavor that can complement the dish.

• fresh lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the dish.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a tangy flavor, making it a healthier alternative.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and a bit of crunch.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.

• Allow the avocado deviled eggs to cool completely before storing. This helps maintain their texture and flavor.
• Place the deviled eggs in a single layer in an airtight container. If you have multiple layers, use parchment paper between them to prevent sticking.
• Store the container in the refrigerator. The eggs will stay fresh for up to 2 days. Beyond this, the avocado may start to brown and the texture may change.
• For freezing, it's best to freeze only the yolk mixture. Scoop the avocado yolk mixture into a freezer-safe bag or container. Press out as much air as possible to prevent freezer burn.
• Label the container with the date. The yolk mixture can be frozen for up to 1 month.
• When ready to use, thaw the yolk mixture in the refrigerator overnight. Once thawed, give it a good stir to restore its creamy texture.
• Spoon the thawed mixture back into fresh egg whites before serving. Garnish with fresh chives to enhance the presentation and flavor.

• Place the avocado deviled eggs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 15-20 seconds, checking frequently to avoid overheating.
• Preheat your oven to 300°F (150°C). Arrange the avocado deviled eggs on a baking sheet. Cover them loosely with aluminum foil to prevent drying out. Warm them in the oven for about 5-7 minutes.
• Use a steamer basket over simmering water. Place the avocado deviled eggs in the basket, cover, and steam for 2-3 minutes. This method helps maintain their creamy texture.
• If you have an air fryer, set it to 300°F (150°C). Arrange the avocado deviled eggs in a single layer in the basket. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook.
• For a quick stovetop method, use a non-stick skillet over low heat. Place the avocado deviled eggs cut side down. Cover the skillet and heat for 2-3 minutes, just until warmed through.

• Saucepan: Use this to boil the eggs for 10 minutes.

• Slotted spoon: Handy for transferring the boiled eggs to the ice water without breaking them.

• Mixing bowl: Essential for mashing the egg yolks with the avocado and other ingredients.

• Fork: Perfect for mashing the yolks and avocado until smooth.

• Knife: Needed to cut the hard-boiled eggs in half.

• Spoon: Useful for scooping the yolk mixture back into the egg whites.

• Cutting board: Provides a stable surface for cutting the eggs and chopping the chives.

• Measuring spoons: Ensures accurate measurement of the lime juice, mayonnaise, and dijon mustard.

• Ice water bowl: Cools the boiled eggs quickly to make peeling easier.

• Chopping knife: Ideal for finely chopping the chives for garnish.

Prepare the filling: Mash the avocado and egg yolks together while the eggs are cooling in ice water to save time.

Use a piping bag: Transfer the mixture into a piping bag for quick and neat filling of the egg whites.

Pre-chop ingredients: Chop the chives and measure out the lime juice, mayonnaise, and dijon mustard before starting to streamline the process.

Boil in advance: Hard-boil the eggs the night before and store them in the fridge to cut down on prep time.