- Preparation time
- 5 mins
- Cooking time
- 15 mins
- 4 people
- March 21, 2016
Guacamole Stuffed Eggs Recipe
Here’s a fresh new twist on the “deviled egg” theme: keep the irresistibly creamy center, but go easy on the mayo and add an avocado instead. The bright, spring-green color is perfect for the early days of warmer weather, and the taste is lighter without being bland. If you always found traditional deviled eggs to be a little heavy, this is definitely a recipe to try. Sprinkle them with paprika to add a dash of spice, or just leave them as they are, smooth and creamy with just a hint of tang from the lime juice.
- 6 large eggs;
- 1 ripe avocado;
- 1 tbsp. fresh lime juice;
- 1 tbsp. homemade mayonnaise; (optional)
- 1/4 tsp. onion powder;
- 1 tsp. garlic powder;
- Flat leaf parsley; (for garnishing)
- Sea salt and freshly ground black pepper to taste;
- Place all the eggs in a saucepan filled with cold water and bring to a boil. Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
- Immerse the eggs in cold water to stop the cooking.
- Peel the eggs when they are cool enough to handle.
- Cut the peeled eggs in half lengthwise. Remove the egg yolks and place 4 of them in a bowl, discarding the remaining two (or simply eat them as an extra snack).
- Add the ripe avocado, lime juice, onion powder, garlic powder, mayonnaise (if using), and season with salt and pepper to taste.
- Mash everything together until smooth.
- Fill each egg white with the avocado and egg yolk mixture, and top with some flat leaf parsley (you can also sprinkle on some paprika, if you like). You can use a piping bag if you have one handy to make the stylish twirl with the mixture.