Deviled egg filling often gets its creamy texture from mayonnaise, but it isn't the only ingredient that can bind cooked yolks into a smooth filling. This version leaves mayo out and reaches for avocado instead.
Two diced avocados are mashed into the yolks, creating the creamy base while changing the filling from its familiar yellow to green. Tomato, cumin, lime juice, and salt join the mixture before it goes back into the egg whites.
The swap also opens the door to another change: jalapeño and queso fresco replace the usual finishing touches.
Avocado Goes Straight Into the Cooked Yolks
After the eggs are cooked, cooled, and peeled, each one is cut in half and the yolks are removed. Instead of mixing those yolks with mayo, diced avocado goes into the bowl.
A fork or potato masher combines the two until blended. The recipe uses two avocados for one dozen large eggs, enough to make 24 filled halves.
Using less avocado is also an option if you want the filling to retain more of its traditional yellow color.
Lime and Cumin Change the Filling Too
Avocado isn't the only departure from the standard filling. Chopped Roma tomato, cumin, lime juice, and salt are mixed into the avocado and yolks.
For one dozen eggs, the recipe calls for half a teaspoon of cumin and two teaspoons of lime juice. Once mixed, the filling is spooned back into the egg-white halves.
Queso fresco and sliced jalapeño finish each egg, adding another layer beyond the avocado filling.
Pickled Jalapeños Can Cut the Heat
Fresh or pickled jalapeños can work on top. The recipe notes that pickled jalapeños bring less heat than fresh ones, giving you a simple way to adjust the spice without removing the pepper. Green chiles can also take their place.
Queso fresco gets crumbled over the filled eggs, though feta can substitute for it.
Avocado Changes How Far Ahead You Can Make Them
There is one tradeoff to the avocado swap. The recipe notes that deviled eggs can often be prepared two days ahead, but avocado gives this version a shorter make-ahead window because it can brown.
The author's workaround is to cook and halve the eggs ahead of time, remove the yolks, and keep both parts covered. Add the avocado and remaining filling ingredients closer to serving.
So the avocado isn't just another topping. It takes the place of mayo in the filling itself, giving the yolks their creamy texture while turning classic deviled eggs into a different appetizer.
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