These avocado eggs are a fun and unique twist to the traditional deviled egg recipes. With natural green coloring they can even be considered festive.
Green eggs, and ham for a Dr. Suess party or enjoy them in March in honor of St Pattys Day!
Despite the added ingredients, these avocado deviled eggs aren’t hard to make. Thanks to your Instant Pot, they become even easier. Who doesn’t love an easy snack or appetizer?
These avocado deviled eggs really hit the spot. With the added avocado, they even feel a little more filling and healthy.
Of course, that’s totally debatable. What we do know for sure is that they taste great, and that’s a fact.
I love avocados so much that you see them very often on this food blog. You can find everything from stuffed taco avocado boats to baked avocado with bacon and eggs.
They’re so healthy and good for you, and taste incredible in a variety of recipes. (Just like this one!)
So try these avocado deviled eggs today and see what you’ve been missing. Present them at your next BBQ and watch them disappear.
Then come back here and tell me all about it and how much you enjoyed them too! I’d love to hear it!
Avocado Deviled Eggs Ingredients
- 6 Eggs
- 3 Tbs Mayonaise
- ½ Avocado
- ¼ Cup Parmesan Cheese
- ⅛ teaspoon Salt
- Pepper
How to Make Avocado Deviled Eggs
- Add one cup of water to your Instant Pot/Pressure Cooker.
- Place your eggs on a rack, or on the trivet that came with your Instant Pot.
- Set it to manual pressure for 5 minutes.
- After the cooking has finished, give it a natural release for 5 minutes before releasing the rest of the pressure.
- After the eggs have cooked, use a slotted spoon to place them directly into an ice bath.
- The ice bath is what helps the eggshells to peel off perfectly.
- Peel your eggs and slice them in half. Set the yolks aside, in a bowl.
- In the bowl, add your avocado, mayo, cheese, salt, and pepper.
- Mash with a fork to combine.
- Place the filling into a Ziploc bag and then snip off one of the bottom corners.
- Pipe the filling into the eggs and garnish with remaining avocado slices and more parmesan cheese.
How to cook a hard boiled egg (Stove)
- If you don’t have an instant pot to use to cook your egg, you can use the stove pot and water method. Simply place your eggs in a pot and cover by 1 inch with cool water.
- Bring the pot of water to a boil and let it cook for 5-7 minutes.
- Use a slotted spoon to remove the eggs from the hot water, and place them into a prepared ice bath for several minutes.
- Peel and continue with recipe as directed.
What is a cold water/ice bath?
An ice bath is exactly as it sounds. A bath (usually a bowl or plastic food grade tub) full of cool water and ice. It’s used a lot in cooking recipes like blanching and boiling eggs.
What it does is immediately put a stop to the cooking process by rapidly cooling down that cooked item.
In this instance, the ice bath helps to not only stop the egg from cooking but to also shrink. It shrinks the egg inside of the shell, making it easier to peel.
These easy to peel eggs turn out perfect almost every time- like magic.
Are Avocado Deviled Eggs Keto Friendly?
Yes, they are! Avocados are full of good healthy fats and packed full of great nutrition, so these avocado deviled eggs are perfect for a healthier lifestyle.
How to store Hard Boiled Eggs
You can store hard boiled eggs in the fridge inside of a ziploc bag or sealed container. You can store them both with or without the shell as well.
Although, they will last longer with the shell in place.
This is great news for those wanting to boil eggs a day or so in advance!
How long do Hard Boiled Eggs Last
I recommend not storing hard boiled eggs with the shells for more than a week. Without the shell, the eggs are best used within 3 days.
Any longer than that and shelless eggs will sweat and become rubbery or gross.
Plus storing hard boiled eggs in the shell prevents the whole fridge from smelling.
More Fantastic Appetizer Recipes
- Best Deviled Eggs
- Deviled Eggs with Bacon
- Queso Dip
- Black Bean Corn Salsa
- Hot Spinach Artichoke Dip
- Honey BBQ Chicken Wings
- Teriyaki Meatballs
- Mac and Cheese Bites
- Tater Tot Kabobs
- Cranberry Brie Bites
- Fruit Bruschetta
Avocado Deviled Eggs
Ingredients
- 6 eggs
- 3 tablespoon mayonnaise
- ½ avocado
- ¼ cup parmesan cheese
- ⅛ teaspoon salt and pepper
Instructions
- Add 1 cup of cold water to your pressure cooker/ Instant Pot.
- Place your eggs on a rack or the trivet that the instant pot came with.
- Set it to manual pressure and cook for 5 minutes.
- After the cooking time has finished, allow the pressure to naturally release for 5 minutes.
- After that, release the remaining pressure by opening the pressure release valve.
- Carefully remove the eggs from the pressure cooker.
- Place the eggs in a 5-minute ice bath. This helps shrink the eggs inside and the shells will peel right off.
- Slice eggs in half and remove yolk
- In a bowl combine yolk, ¼ avocado, cheese, salt and pepper. Mash with a fork to combine
- Place filling in a ziplock bag and snip corner of bag to pipe filling into egg
- Garnish with remaining half of avocado slices and Parmesan Cheese
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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