A Fresh, Healthy Twist on a Party Classic!
Move over, mayo! We’re giving the beloved deviled egg a vibrant, modern makeover. By swapping traditional mayonnaise for rich, creamy avocado, we’re creating an appetizer that’s not only packed with healthy fats but bursting with zesty flavor. The fresh lime, cilantro, and a spicy kick from serrano chile perfectly complement the smooth avocado and rich egg yolk. Best of all, using the Instant Pot guarantees perfectly cooked, easy-to-peel eggs every single time. Get ready to wow your guests with this stunning and delicious appetizer!
Ingredients
• 6 large organic eggs
• 2 ripe avocados, peeled and pitted
• 1 tbsp chopped fresh cilantro
• 1 serrano chile, minced
• 1 tbsp fresh lime juice
• 1 tbsp sour cream
• Salt, to taste
• 1 tbsp minced chives, for garnish
• 1 cup water, for the Instant Pot
Instructions
1. Directions
2. Pour 1 cup of water into the bottom of your Instant Pot and place a steamer basket inside. Arrange the eggs in a single layer in the basket.
3. Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 6 minutes.
4. Once the cooking time is complete, perform a Quick Release by carefully switching the valve to “Venting.” When the pin drops, safely remove the lid.
5. Immediately transfer the eggs to a bowl of ice water to cool completely. This stops the cooking process and makes them easier to peel.
6. Once cooled, peel the eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a small bowl.
7. In a separate medium bowl, add the avocados and mash with a fork to your desired consistency.
8. Crumble 2 of the cooked egg yolks into the mashed avocado. Add the cilantro, minced serrano, lime juice, sour cream, and a pinch of salt. Mix until well combined.
9. Transfer the avocado mixture to a pastry bag or a zip-top bag with the corner snipped off. Pipe the filling evenly into the egg white halves.
10. Garnish with fresh minced chives and serve immediately.
Nutritional Information
• Per Serving (2 filled egg halves)
• Calories: 213
• Total Fat: 18.5g
• Net Carbs: 1.05g
• Protein: 7.6g
• Fiber: 4.5g
Pro Tips
• For the creamiest filling, ensure your avocados are perfectly ripe but not bruised. They should yield slightly to gentle pressure.
• To prevent the avocado filling from browning, press a piece of plastic wrap directly onto the surface of the mixture if you’re not piping it immediately.
• No pastry bag? No problem! Spoon the filling into a zip-top plastic bag, push the filling to one corner, and snip off the tip for a perfect DIY piping bag.
• Control the heat by removing the seeds and membranes from the serrano chile for a milder flavor, or leave them in for an extra spicy kick.
FAQ
Q: How do you keep avocado deviled eggs from turning brown
A: The fresh lime juice in the recipe helps slow the browning process. For best results, serve them immediately after preparing. If you must make the filling ahead, press plastic wrap directly onto the surface of the avocado mixture to prevent air exposure before piping.
Q: Can I make these deviled eggs without an Instant Pot
A: Yes. To cook the eggs on the stovetop, place them in a saucepan, cover with cold water by one inch, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let them sit for 10-12 minutes before transferring to an ice bath.
Q: Are avocado deviled eggs keto-friendly
A: Absolutely. With only 1.05g of net carbs and 18.5g of healthy fats per serving, these deviled eggs are an excellent low-carb, high-fat appetizer suitable for a ketogenic diet.
Q: How can I make this recipe less spicy
A: To control the heat, simply remove the seeds and white membranes from the serrano chile before mincing it. For a much milder version, you can substitute the serrano with a small amount of jalapeño (with seeds removed) or omit the chile altogether.
