Deviled eggs are a family favorite, generally prepared on special occasions. Hubby and I both thought, Super Bowl 50 was one of those occasions. Being one who is always looking for inspiration to jazz up those old-time recipes, I went on a deviled egg hunt. This Guacamole Deviled Eggs recipe especially sparked my interest, thus the inspiration for this recipe. It also fit well with our Tex-Mex game day menu.
Avocado Deviled Eggs Recipe
|This is what 3 dashes of Smoked Paprika looks like|
8 Large Eggs, hard boiled
1/2 Ripe Haas Avocado
3 Tbsp Mayonnaise ( I used mayo with olive oil)
1/2 tsp garlic powder
3 dashes Smoked Paprika (see photo)
1-2 dashes Cayenne pepper
Salt and black pepper to taste
Hard-boil the eggs then chill in the fridge.
Peel the chilled eggs.
Cut the avocado in half horizontally, remove seed, and scoop one-half into a small mixing bowl. Mash the avocado to a smooth consistency.
Cut the eggs in half horizontally and carefully spoon the yolks into the mixing bowl with the mashed avocado. Set the egg whites aside.
Mash the egg yolks, mixing with the avocado.
Add the mayonnaise and garlic powder, mix well.
Sprinkle the smoked paprika, salt, and peppers into the bowl and mix well.
Taste the egg-avocado filling. Add salt and pepper to taste.
Scoop avocado egg yolk filling into a small plastic bag, cut the corner and pipe into egg white centers.
Top with a sprinkle of smoked paprika.
Chill at least 1 hour.
These deviled eggs were quite tasty. The Haas avocado was subtle yet apparent, adding another level of flavor to original “deviled egg” taste we so enjoy. The smoky flavor of the paprika combined with peppers and garlic create a perfect spicy finish.
Are you Hungry? ♥