GREEN deviled eggs?? These Avocado Green Onion Deviled Eggs will be a hit at your next party. This takes the classic deviled egg to new heights! If you don't like a certain condiment, then this is the recipe for you. These are mayonnaise free deviled eggs.
If you want to put a twist on the classic deviled egg, step it up with these Avocado Green Onion Deviled Eggs. The fat in the avocado combined with the olive oil creates a creamy consistency that blends perfectly with the egg yolk; no mayo needed!
And please don't shy away from this recipe on account of the curry powder. I decided to add it because it's used in some of the Danish dishes that we made for our Gr8 Danish Christmas Dinner and adds just the right amount of spice. When I brought these to our recent family get together, everyone loved them!
Most people love deviled eggs and when you bring GREEN deviled eggs, you can be sure they will be a hit! And if you have small children, how about serving these on Dr. Seuss' birthday, March 2, in honor of Green Eggs and Ham?
How to Boil an Egg
There are many methods touted on the internet for making the perfect hard boiled egg. As you know, I generally choose the easiest and least messy. (Because I'm lazy!!) So here is my favorite method:
- Put the eggs in a pan and add enough cold water to just cover the egg. Make sure you have a pan that comfortably contains the number of eggs you are cooking in a single layer with not too much extra room.
- Put the pan over high heat. You can cover it or not. If you cover it, the water will come to a boil faster.
- Once the water is at a rolling boil, definitely cover the pan, remove from the heat (yes, that's right!), and set your timer for 15 minutes.
- Once the time is up, run cold water over the eggs until all the water surrounding the eggs is no longer warm.
- You can then peel them and enjoy or refrigerate for up to 5 days.
Fifteen minutes will yield a classic hard-boiled egg. If you want the eggs less cooked, then set the timer for less time. You can experiment until you get the exact result you prefer.
Green Onion Avocado Deviled Eggs
- 6 hard boiled eggs
- 1/2 to 1 medium avocado, peeled and seeded
- 5 teaspoons fresh lemon juice
- 1 Tablespoon extra-virgin olive oil
- 3 Tablespoons minced green onions (scallions), divided, white and light green parts only
- 1/4 teaspoon curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Paprika, optional for garnish
- Peel the eggs and cut in half lengthwise.
- Carefully remove the egg yolks to a small mixing bowl and place the whites on a serving plate.
- Roughly chop 1/2 of the avocado and mash it into the egg yolks using a fork.
- Add the lemon juice, olive oil, 2 Tablespoons of the green onions, curry powder, salt and pepper to this and mash it all together until the lumps are fairly small.
- If the mixture is too dry and needs more creaminess, add more of the avocado until you get a nice creamy consistency.
- Taste and adjust the seasonings to your liking.
- To fill the egg whites, either use a pastry bag with a large star tip or you can use a plastic sandwich bag with one corner cut off. Put the avocado mixture into the bag and pipe into the egg whites. The large star tip is key, because the mixture has lumps and if the opening is too small, the piping will be difficult. Alternatively, you can just spoon the filling into the whites.
- Sprinkle the remaining chopped green onions on top of the eggs. And garnish with paprika, if desired.
Gr8 Do Ahead Tips:
- The eggs can be hard boiled up to 5 days in advance and refrigerated.
- The filling can be made up to 6 hours ahead of time. Once made, put into the piping bag, seal the bag tightly and refrigerate until ready to use.
- I have even assembled the eggs an hour ahead of my party, and refrigerated covered with plastic wrap. They were perfect, didn't turn brown!