Avocado Deviled Eggs

So I have a confession to make. I'm addicted to Pinterest...which is where I found this recipe.  And if you know anything about Pinterest, you know that you can Pin and Pin and Pin but it really doesn't mean anything unless you actually use your Pins. But more on Pinterest later (you can check out my Pins here)...for now, we start with these deviled eggs.

Why on earth haven't I ever thought of adding avocado to my deviled eggs before? Such a simple and great idea, which I'm sure I've run across before, but never thought to actually do. These were great though they did turn out a bit darker than I wanted. Linda at Eating Well...Living Thin (where the recipe comes from) says to make these close to serving as they can turn dark. I had hoped for a nice bright green from the avocados but that didn't happen, even with adding the lemon juice and serving right away.

I had a nice ripe avocado so there was a definite avocado taste to these. I did think they needed something more, you know, maybe something like a bit of....wait for it...bacon? Yeah, some chopped up bacon bits in this would be perfect!

Still prefer my Grandpa Cooley's Angry Deviled Eggs but I think a plate that alternated these Avocado Deviled Eggs with regular deviled eggs would make a great presentation.

For the recipe:

AVOCADO DEVILED EGGS
(from Eating Well...Living Thin)

(recipe calls for 6 eggs, avocado, lemon juice, mayonnaise, garlic powder, cayenne pepper, salt)

Makes 12 servings, 90 calories per serving (a serving would be half an egg).

Note: Whenever I mash egg yolks I never seem to get the creamy texture I'm looking for. I now always put the yolks through a fine sieve.

Note: Depending on your preference, I'd add a bit of hot sauce and some bacon bits.

Linda at Eating Well...Living Thin made a lovely presentation of this with a bit of paprika sprinkled on top and a small slice of avocado (you can check out her photo and recipe here).

 

Comments

[MOM]

These were good.

[Cassaendra]

OMG I concur with your statement on why I haven't thought of adding avocado to deviled eggs! The tip on making this just before serving has no bearing on us - we'll be lucky if the concoction survives long enough to be served on the eggs. We make our deviled eggs with either sriracha, Japanese curry powder, or cayenne pepper. The follow-up with bacon - genius! ❤

[Chris]

Pininterest has captured a good audience.

You know what I'd be tempted to do with these eggs? Take one to work and then at lunch, dig into the refrigerator in the back and pull them out. Making sure that co-workers saw me, I'd say, "Oh wow, I forgot about these deviled eggs from July, I wonder if they are still any good? Do you think they are too green?" and before they could say anything I'd bite into it :) I'm just evil that way.

[Cassaendra]

@Chris That is freakin' hi-larious!! :D *scribbles in notebook*

[Mrs. L]

Cassaendra - I know, how could I have missed this! And I have yet to make my deviled eggs with Sriracha, it's on my list!

Chris - ROTFL. OMG that is just too funny (and something I might have to try some time)

[Berta]

Yummm, avocado sounds good, I will need to try this.

Chris, that reply is hilarious! I'll need to remember that!

Rene, I run my yolk mixture throught the food processor! Nice and creamy that way. And I use sweet pickle juice, to get the little bit of sweet/tang.
Since pickle juice is mostly sugar & vinegar.

I also use a zip-lock bag to "pipe" my yolk mixture into the whites.

[Mrs. L]

Berta - I use the zip-lock bag to pipe my mixture too! One of these days I may invest in a real piping bag...maybe:)

[Carolyn Jung]

I only recently discovered that site, too. It's quite fun! And I am with you -- I never thought to put avocado in deviled eggs, either. But what a natural that is.

[UGG Classic Mini]

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