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California Avocado Deviled Eggs

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Total Time: 30 min

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

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Serves: 8

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

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

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Recipe Categories: Appetizers Chef Recipes Dairy Free Quick & Easy Side Dishes
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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