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My family is crazy about deviled eggs. No joke. You put down a platter of this Southern classic side dish and they are GONE. I decided to mix things up a little with something different. Avocado! Part of me was thinking “This is perfect, why haven’t I made avocado deviled eggs before?” The rich, smooth avocado is the perfect addition to a traditional Southern-style deviled egg.
Southern Style Avocado Deviled Eggs
Deviled eggs are a regular happening at our house any time of year. For the holidays, they make a terrific side dish or appetizer. They also are a fast and easy snack or light lunch for work or school.
And avocado deviled eggs are no exception. Think of your deviled eggs in a whole new way. So creamy and full of fresh avocado flavor, they are amazing.
What inspired me to make these eggs?
WHOLLY® SIMPLY AVOCADO™ Dip + Spread. You can find it in the produce section of your local Walmart. There are two flavors, Garlic Herb and Sea Salt.
Of course, I grabbed them both. Because …well…avocado. My family also happens to be crazy about avocados. I personally love it on my sandwiches. (And avocado toast is having a moment, too.)
Ingredients Needed:
- Eggs
- WHOLLY® SIMPLY AVOCADO™ with Sea Salt
- Mayonnaise
- Sweet pickle relish
- Pickled jalapenos - optional
- Apple cider vinegar - just a wee bit
- Sugar - optional
- Mustard
- Black pepper
- Paprika
For this avocado deviled egg recipe we stick with some Southern must-haves, too. A little dollop of mayo, sweet pickle relish and a pinch or two of this and that are combined with the egg yolks and SIMPLY AVOCADO™ spread.
BONUS: All of the deviled eggs get a generous helping of creamy avocado. No skimpy deviled eggs on this blog!
Get more recipe inspiration and ideas from SIMPLY AVOCADO™ here.
The color from the avocados is gorgeous, like they were scooped fresh but without all of the fuss. The green avocado blended with the yellow yolks makes a pretty shade of green. (Great for holiday festivities.)
Love this recipe idea? Check out more deliciousness:
Dilly Pickled Onion Rings
Veggie Pizza Appetizer
Bacon Tomato Avocado Salad with Pasta
Boom Boom Stuffed Mushrooms
Summer Bruschetta Three Ways
How to Make Deviled Eggs with Avocado:
- In a large pot, bring approximately 2 quarts of water to a boil. (Use enough water that will over the eggs.) Once the water starts to boil, gently lower the eggs into the pan. (I use a ladle or a large spoon.)
- Reduce the heat to low and cover the pan. Cook for 12 minutes. Drain the eggs and place them in a bowl of ice water. When cool, crack the eggs gently against the counter on all sides. Remove the peels under running water.
- Dry the eggs and slice them in half. Carefully remove the yolks.
- In a small bowl, combine the yolks and WHOLLY® SIMPLY AVOCADO™ with all other ingredients except the paprika. Stir until smooth and well blended. Taste and re-season as desired.
- Spoon the avocado mixture into a plastic baggie. Twist the bag and snip off one corner. Evenly pipe the avocado mixture into the egg white halves.
- Sprinkle smoked paprika over the top and serve.
To jazz up our Southern Style Avocado Deviled Eggs just a little more, we stirred in some chopped pickled jalapenos and sprinkled them with smoky-sweet paprika. Because that’s just what we do.
Can’t wait to explore more recipe ideas using WHOLLY® SIMPLY AVOCADO™. It is a wholesome avocado dip and spread that is pure in flavor. Great substitute for fresh avocado. You can follow them on Facebook for the latest information and news.
Plus SIMPLY AVOCADO™comes in a convenient package and is totally portable. Think lunch on the go. Love. (I brought some with my lunch today.)
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Southern Style Avocado Deviled Eggs
Ingredients
- 12 eggs
- 8 ounce package WHOLLY® SIMPLY AVOCADO™ with Sea Salt
- 2 tablespoons mayo
- 2 tablespoons sweet pickle relish
- 1 tablespoon chopped pickled jalapenos
- 1 teaspoon cider vinegar
- 1 teaspoon white granulated sugar optional
- 1 teaspoon prepared mustard
- Pinch of black pepper
- Paprika
Instructions
- In a large pot, bring approximately 2 quarts of water to a boil. (Use enough water that will over the eggs.) Once the water starts to boil, gently lower the eggs into the pan. (I use a ladle or a large spoon.)
- Reduce the heat to low and cover the pan. Cook for 12 minutes. Drain the eggs and place them in a bowl of ice water. When cool, crack the eggs gently against the counter on all sides. Remove the peels under running water.
- Dry the eggs and slice them in half. Carefully remove the yolks.
- In a small bowl, combine the yolks and WHOLLY® SIMPLY AVOCADO™ with all other ingredients except the paprika. Stir until smooth and well blended. Taste and re-season as desired.
- Spoon the avocado mixture into a plastic baggie. Twist the bag and snip off one corner. Evenly pipe the avocado mixture into the egg white halves.
- Sprinkle smoked paprika over the top and serve.
Allison Waken says
These sound SO good. We love deviled eggs too! [client]
Teri says
They turned out great, so creamy and the WHOLLY® SIMPLY AVOCADO™ added a new level of flavor. I will be making these again soon. Maybe next time with more jalapeno.