No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 deviled eggs 44g Recipe makes 24 deviled eggs) |
||
| Calories 73 | ||
| Calories from Fat 50 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 107mg | 35% | |
| Sodium 129mg | 5% | |
| Potassium 91mg | 2% | |
| Total Carbohydrate 2.6g | 0% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.7g | ||
| Protein 3.5g | 6% | |
Ingredients
- 12 eggs
- 1/2 cup mayonnaise
- 4 teaspoons prepared mustard
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1/2 medium onion, finely diced
- 1 stalk celery, finely diced
- 1 large avocado
- paprika (optional)
Directions
1
Hard boil the eggs. Cool. Remove shells. Set aside.2
Steam the onion and celery until tender. Place in food processor (or blender) and puree.3
Slice eggs in half and carefully remove the yolks. Set aside the whites to be filled later.4
Place egg yolks in a bowl and mash them with the back of a fork. Add onion/celery puree, mayonaisse, mustard, salt, pepper, and avocado. Mix well.5
Fill egg whites with the avocado mixture (a pastry bag works well). Sprinkle with paprika, if desired.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Avocado Deviled Eggs recipes
Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Finger Food
Featured Reviews for This Recipe
From: Chef~V
On Jul 8, 2007
Awesome recipe!!!! Definite Keeper. I highly recommend that this recipe be made as written. mine turned out absolutely wonderful. Huge Huge Hit! Loved the creaminess and the flavor was perfect. Had my guest trying to figure out what was in it! I just smiled and said "here have another" I will definitely make this again... may not make deviled eggs any other way! Love the avocado, YUM Thanks for sharing. Made for ZWT3
From: Aunt Cookie
On Oct 7, 2006
This is a fantastic recipe for deviled eggs! I skipped the food processor step (I like my deviled eggs with a little texture) and used dijon mustard. The filling is such a nice shade of green. I had some leftover filling, which made a great sandwich spread. This might just be my new favorite deviled egg recipe. Thanks so much for sharing!
From: karen in tbay
On Apr 2, 2006
I didn't do the onion/celery step due to laziness and my avocado was overripe so the coloring was a tad off - I didn't use my measuring tools like I usually do and so the mustard was a bit on the strong side but didn't think I was really over the amt required. Just wanted to use up the avocado and we did eat all the eggs.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved