Description
Flavorful Mexican-inspired deviled eggs with avocado and lime, perfect for gatherings and appetizers.
Ingredients
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- 1 teaspoon taco seasoning
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Start by boiling the eggs: Place them in a saucepan, cover with water, and bring to a rolling boil. Once boiling, remove from heat and cover for about 10 minutes.
- After the eggs have cooked, transfer them to an ice bath to stop the cooking process. Allow them to cool for at least 5 minutes.
- Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- To the yolks, add the avocado, sour cream (or Greek yogurt), lime juice, Dijon mustard, taco seasoning, salt, and pepper. Mash and mix until smooth and creamy.
- Using a piping bag or a small spoon, fill the egg white halves with the creamy mixture.
- Garnish with fresh cilantro and serve chilled or at room temperature.
Notes
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Best to keep filling separate from egg whites until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican