For a yummy tasty twist on classic deviled eggs, try this slightly spicy version … sure to please just about anyone. Plus it’s healthier with the addition of avocado.
The delicious combination of avocado, red pepper flakes, and other spices adds a ton of extra flavor to an otherwise basic deviled egg recipe.
If you prefer more or less spicy heat, just adjust the amount of crushed red pepper until you find the balance that’s right for your particular tastes.
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These days, I prefer to use my Instant Pot to “boil” my eggs. It’s so much easier, faster, and the eggs peel amazing nice … seldom ever a messed up egg over trying to get the shell off.
When I do my eggs, I usually put 12 to 16 in the Instant Pot at once. I use the eggs for salads, mid day snacks, and more, so having more ready just makes for good meal prep for me. 🙂
I put the eggs on the little steam rack with handles that came with my Instant Pot. I pour in one cup of cold tap water, then cover, set it on manual for 5 minutes. When it beeps that it’s done, I immediately set my kitchen timer for 5 minutes to time the natural pressure release (npr). When the timer goes off, I release any remaining pressure, wait a few seconds, then carefully remove the Instant Pot pressure cooker lid. I place the eggs in a large bowl, then run cold tap water over the eggs for about a minute, drain, and refrigerate until ready to use or eat.
If you use the Instant Pot to boil your eggs, you might prefer a minute or so less, or a minute more for your eggs. Experiment and see what you and/or your family prefers. 🙂
If you don’t have an Instant Pot, you can get one here:
Avocado Deviled Eggs Recipe
12 large eggs, boiled
2 medium avocados
1 Tablespoon lemon juice
1½ Tablespoons avocado mayonnaise *
1 teaspoon crushed red pepper flakes
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Sea salt and black pepper, to taste
3 Tablespoons fresh parsley, minced
1. Peel boiled eggs and slice each in half lengthwise.
2. Carefull remove the egg yolks with a spoon and place in a small bowl. Set the empty egg whites aside on a plate or egg holder.
3. In the bowl with the egg yolks, add in the avocado, avocado mayo, red pepper flakes, garlic powder, onion powder, paprika, salt, and pepper. Combine everything together, stirring and mashing until it’s all mixed well.
4. Using a spoon, scoop and fill each egg half with a tablespoon of the avocodo mixture. Top with fresh parsley.
5. Refrigerate until ready to eat.
* Primal Kitchen – Avocado Oil Mayo