Avocado Deviled Eggs

• Cuisine d'Eli

Deviled eggs might be one of the oldest party snacks in the book, but there’s a reason they’ve stuck around for as long as they have: they look festive and they’re delicious. I’m hosting a dinner party for a couple of friends tonight and alongside my usual horseradish-and-mayonnaise deviled eggs I’m also serving these beauties with a zesty lemon and avocado stuffing. The recipe given here is a very basic one, but there’s nothing to stop you from going full-blown guacamole. 

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Ingredients for 8 deviled eggs

1/2 avocado

4 free-range organic eggs

a splash of lemon or lime juice

a few drops of extra virgin olive oil

salt

black pepper

red chili, deseeded and thinly sliced

smoked paprika (optional)

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  • Put the eggs in boiling water and boil for at least 10 minutes.
  • Rinse with cold water and peel.
  • Remove the yolks and mash them together with the avocado, lemon juice, a little bit of olive oil, salt and pepper. Taste and adjust if necessary.
  • Using a teaspoon, spoon the mixture back into the egg-whites

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  • Garnish with a few slices of red chili or with a dash of (hot) smoked paprika.
  • Refrigerate and cover before serving to make sure the stuffing doesn’t dry out.

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