California Avocado Deviled Eggs

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 California Avocado Deviled Eggs

For a twist on traditional deviled eggs, try this creation by chef Ivy Stark using California avocados for a devilish treat.


Serves: 8
12    large eggs, hard-boiled and peeled
  ripe, fresh California Hass avocado, seeded and peeled
1/4  cup  mayonnaise
Tbsp.  ground cumin
Tbsp.  capers, finely chopped
Tbsp.  Dijon mustard
  lime, juiced and zested
1/2  tsp.  salt
  jalapeño peppers, seeded and finely chopped
Tbsp.  chile powder
Tbsp.  cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Cut the eggs lengthwise into halves. Slip out the yolks and mash yolks with a fork.
  2. Add the avocado and mash with a fork.
  3. Mix the mashed yolks and avocado with the mayonnaise, cumin, capers, mustard, lime juice and zest, salt and the jalapeño.
  4. With large pastry bag using a large star tip, fill the egg whites with the egg yolk mixture (about one tablespoon in each half). Sprinkle with chile powder and garnish with the cilantro.  

Copyright © Ivy Stark/Dos Caminos

Ivy Stark

Recipe created by chef Ivy Stark for the California Avocado Commission

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