Creamy Avocado Deviled Eggs
Avocado deviled eggs are creamy, no-mayo, and ready in 30 minutes with curry powder, chives, and Worcestershire sauce.
Ingredients
- 6 eggs size L
- ½ avocado ripe
- 1 tablespoon butter unsalted, room temperature
- 2 tablespoons curry powder
- 3 drops Worcestershire sauce
- 1 teaspoon chives finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the eggs
- Place the eggs in a pot and cover them with water.6 eggs
- Bring the water to a boil and cook the eggs for 12–14 minutes until hard-boiled.
- Drain the hot water and place the eggs under cold running water to cool them down.
- Peel off the shells. Cooling under cold water makes peeling easier.
- Cut the peeled eggs in half lengthwise.
- Gently scoop out the egg yolks and place them in a bowl.
Prepare the filling
- Peel the avocado and remove the seed. Mash half of the avocado with a fork (save the other half for another recipe).½ avocado
- Use a fork to crush the egg yolks into small crumbs.
- Add the mashed avocado, butter, curry powder, Worcestershire sauce, and chopped chives to the egg yolks. Mix well until smooth.1 tablespoon butter, 2 tablespoons curry powder, 3 drops Worcestershire sauce, 1 teaspoon chives
Fill the eggs
- Spoon the filling into a piping bag. Pipe the mixture into the empty egg whites.
Serve
- Place the deviled eggs on a plate and serve immediately.
NOTES
1. How do I know if the avocado is ripe enough? It should give a little when pressed, but not feel mushy. Under the stem, the flesh should look green.
2. Can I skip the piping bag? Yes. A teaspoon works just fine for filling the eggs.
3. What can I use instead of Worcestershire sauce? Soy sauce or a small splash of balsamic vinegar both work.
4. How long can I keep them? They taste best fresh, but you can refrigerate them for up to 24 hours.
5. Why are my eggs hard to peel? Cool them well under cold running water after boiling. That helps loosen the shells.
6. Storage
Best fresh. Store covered in the fridge for up to 24 hours.
Nutrition
Calories: 57kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 84mg | Sodium: 43mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 174IU | Vitamin C: 1mg | Iron: 1mg
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