Avocado & Chipotle Deviled Eggs
The classic deviled egg gets an update with heart-healthy creamy avocado in place of mayonnaise!
- 4 large eggs, preferably organic
- 1/2 medium-sized ripe (black skinned) avocado, peeled
- 2 Tbsp plain 2% Greek yogurt
- 1 tsp chipotle hot sauce, such as Tobasco, or more to taste
- 1/2 tsp ground cumin
- Kosher salt and freshly ground black pepper, to taste
- small handful fresh cilantro leaves, chopped
- chipotle chile powder, for sprinkling
Preparation time 5mins
Cooking time 20mins
Place the eggs in a large saucepan with a tight-fitting lid; cover eggs with cold water.
Set the filled saucepan, uncovered, over high heat until the water just begins to boil. As soon as bubbles start to break on the surface of the water, immediately cover and remove from the heat. Let sit off the heat for 15 minutes.
Drain the water, shake the saucepan until the eggshells are cracked all around, and cover eggs with cold water. Drain again and peel. Chill peeled eggs in the fridge until cold, about 1 hour.
Cut each egg in half lengthwise and scoop out the yolks. Reserve half of the yolks in a bowl; discard remaining yolks or save for another use. Add in the peeled avocado flesh, Greek yogurt, hot sauce, and cumin to the egg yolks. Mash until smooth. Season to taste with salt and pepper.
Using a small spoon, scoop the avocado filling into the hollowed out egg whites. Alternately, you can pipe the filling into the egg whites with a plastic sandwich bag (with a corner cut off) fitted with a star tip.
Garnish with chopped cilantro leaves and a sprinkling of chipotle chile powder.