Avocado Herb Deviled Eggs
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 12 halves
Ingredients
  • 1/2 dozen eggs
  • 1/2 avocado
  • 1/2 cup Greek yogurt
  • 2 Tbsp each finely minced fresh basil, parsley, and chives plus additional for topping
  • 2 Tbsp freshly squeezed lemon juice (from about a half lemon)
  • kosher salt
  • white pepper
  • olive oil
Instructions
  1. Place eggs in a small pot. Cover with an inch or two of cold water. Bring to a boil and keep at a rolling boil for 1 minute. Reduce heat and simmer for 10 minutes. Drain hot water and submerge eggs in cold water. Change the water several times to keep it cold. If you are making the deviled eggs immediately, cool the eggs thoroughly, even adding ice to the water. If cooking the eggs ahead of time, just get them down to room temperature, then return to the fridge for several hours before continuing.
  2. Peel eggs and rinse to remove any stubborn bits of shell. Cut in half lengthwise. Remove yolks, placing half of them in a medium bowl and discarding the other half.
  3. To the bowl with the eggs yolks, add the avocado and Greek yogurt. Mash together until smooth and creamy. Stir in the chopped herbs and lemon juice. Add salt and pepper to taste; I used about 1/2 tsp kosher salt and a sprinkle of pepper.
  4. Arrange egg whites on a serving plate. Fill with avocado-herb mixture using a small spoon. (You may have some filling leftover; it can be eaten on toast or crackers.) Drizzle with olive oil and sprinkle with leftover chopped herbs. Serve and enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/05/avocado-herb-deviled-eggs/