Deviled eggs are such a classic party food. They’re the perfect finger snack – easy to enjoy in a couple bites and not too messy – and they’re quick to whip up, too! At brunch recently I split an order of deviled eggs with my boyfriend, and I was reminded how much I love this dish. The rich filling is creamy with a nice tang of mustard, yet because this dish is usually served cold it never feels too heavy. The bacon sprinkled on top at this particular restaurant definitely didn’t hurt, either!
Shortly after, I decided to make my own version of deviled eggs, swapping out a few ingredients for an inventive new take on this classic dish. I subbed out mayo in favor of avocado, a true superfood. Avocados taste just as rich and creamy in this egg filling, yet they offer immense health benefits, including tons of potassium, fiber, and monounsaturated fats. Together, the eggs and avocado offer the perfect combination of protein and healthy fat for a truly satisfying and satiating snack. I also added a healthy dash of curry powder, along with the usual mustard, for another layer of rich, smoky flavor.
Curried Avocado Deviled Eggs
Makes 6 servings
- 6 eggs
- 1/2 avocado
- 1 teaspoon dijon mustard
- 1 teaspoon curry powder
- lemon juice, to taste
- hot sauce, to taste (optional)
- salt and pepper
- To hard boil eggs, place them in a saucepan and cover with water. Place pan over medium-high heat and bring water to a boil.
- Cover pan and remove it from heat. Let sit 9-10 minutes.
- Rinse eggs with cold water and let cool.
- Meanwhile, in a small bowl, mash avocado with a fork. Stir in mustard and curry powder.
- Peel cooled eggs and slice them in half. Scoop out yolks and add them to the avocado mixture, then stir to combine.
- Add lemon juice, hot sauce, salt, and pepper, tasting as you go.
- Scoop filling back into egg white shells. Sprinkle with a little curry powder and sea salt.
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