Oh hi! I made more deviled eggs! Because these need to be in our lives quite a bit more often, agreed? However, in the spirit of Cinco de Mayo (which was totally last week but hey, life happens), these are a little different than your traditional deviled eggs; Guacamole Deviled Eggs!
Whew. Do you ever wake up and you lay in bed for a solid 5 minutes before you figure out what day it is? Basically my life every day this week. I definitely hit a little bit of a burn out the past few days and I’m doing my damnedest to climb out of the slump. Sometimes, instead of firing up the computer when you get home from work aaand working some more, you just gotta fall into bed, shoes still on, and take a nap with your cat 😸 (AKA Tuesday).
Or is that just me?
There’s just been SO much going on, I think my brain finally went a little caput on me. Balancing work, the site, the wedding, any semblance of a social life, everyday shinanagins like “oh we should probably eat dinner…gotta cook that…”, and just my general health can sometimes be a little much youknowwhatimean? I’ve been hitting a point of anxiety where I literally have to remind myself to just sit, shut my eyes, and breeeeathe.
Right now, we’re attempting to plan our honeymoon. SUPER exciting (seriously though I can’t wait) but a lot of things to do! Anybody ever been to Tokyo/Kyoto? Suggestions? Thoughts? Places to stay? I would love ANY advice 😁
Aaaanyway, these Guacamole Deviled Eggs. An avocado twist on the classic deviled eggs dish. This recipe is still the exact same process as a regular deviled egg with just a few more delicious ingredients added to the mix. Obviously avocado. I mean, where could you go wrong? Oh wait. You can’t.
I honestly don’t know how I hadn’t come across this version earlier in my life. I’ve been missing out. Smashing up an avocado in your deviled egg mix is one of the best food ideas ever hands down. Zest it up with some lime juice, fresh cilantro, garlic, chili powder, and a pinch of salt and pepper? Um, YES please!
I love deviled eggs in general because they’re so easy, so delicious and SO pretty! Who wouldn’t love these at any get together? Also, I actually didn’t pipe these Guacamole Deviled Eggs, went for the more natural look, similar to how guacamole would be served with chips, and they’re still pretty adorable. Easy peezy!
PS I definitely topped these puppies with a pinch of cayenne pepper along with the go-to paprika. Just to give them that little kick 🌶. Gotta have it 😉.
- 6 eggs
- 1 avocado
- 2½ tablespoons mayonaise
- 1 teaspoon dijon mustard
- 1 teaspoon cilantro, minced
- ¼ teaspoon garlic powder
- ⅛ teaspoon chili powder
- ½ teaspoon lime juice
- Pinch of salt and pepper, more as desired
- Fill a large saucepan with cold water about half way to top (high enough to cover eggs completely).
- Place eggs in water, then turn the heat on medium-high and cook for 20 minutes.
- Run eggs under cold water. When they are cool to the touch, carefully crack each one on a counter top, and gently peel off the shells.
- Slice eggs in half lengthwise and remove egg yolks to a medium bowl or food processor. .
- Slice the avocado in half and remove the pit. Scoop out inside and add to the yolks.
- Add the mayonnaise, dijon mustard, half of the cilantro, garlic powder, chili powder, lime juice, salt and pepper to the yolks. Mash together using a fork or a food processor until fully combined. Add more salt and pepper as desired.
- Either by the heaping spoonful or by piping, refill the egg whites with avocado mixture.
- Sprinkle each with a pinch of paprika, and cayenne. Garnish with remaining cilantro. Chill until ready to serve.
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!