Avocado + Eggs = Guacamole Deviled Eggs!
Have you ever tried deviled eggs with guacamole? So simple, yet brilliant. The “deviled” part comes from the chile in the guacamole. The addition of avocado is appropriate because their natural creaminess means you don’t need mayonnaise. These avocado deviled eggs are delicious and beautifully green!
How to Choose Avocados
Use only ripe avocados—avocados with some give when you press them gently. If they are hard, they aren’t ripe and not only will they not taste good, you won’t be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won’t taste good.
How to Check Hot Peppers
Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If it’s not hot enough, taste the seeds and if they are hot, make sure you include some. If it’s crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead. For more info, see this post on how to check the hotness of jalapeños.
How to Make Ahead
While you can easily hard cook the eggs several days ahead, the make-ahead issue is with the guacamole. Avocados quickly brown when exposed to air. If you need to make ahead, make the filling (you’ll need to hard cook and cut the eggs to get the egg yolks for the filling), and store the filling in the refrigerator in a freezer bag with all air squeezed out. The filling will last a day or two without browning, stored this way. When getting ready to serve, cut out a corner of the freezer bag and pipe the filling into the egg white halves. If you’ve already made your guacamole deviled eggs and need to store them for more than an hour, cover with plastic wrap and make sure that all surfaces of the filling are touching the plastic wrap and not exposed to air.
Can’t Get Enough of Deviled Eggs?
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Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool. Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
