Ingredients
Scale
- 12 hard-boiled eggs
- 4 avocados, peeled, pitted and diced
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- juice of one lime
- 1/4 cup red bell pepper, very finely diced (+ 24 small, very thinly sliced strips for garnish, if desired)
- 1/4 cup Wellsley Farms Red Onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon Wellsley Farms Himalayan Pink Salt + more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Peel the hard-boiled eggs, slice them in half, and remove the yolks. Place yolks in a mixing bowl and whites on a serving platter.
- Add avocado, olive oil, lime juice, red bell pepper, red onion, Dijon mustard, cilantro, salt, and pepper to the yolks.
- Mash and stir until slightly lumpy but creamy.
- Scoop mixture back into the egg whites.
- Sprinkle with extra salt, pepper, cilantro, and red pepper strips. Serve.
Notes
- Use ripe avocados for the best texture.
- Adjust salt and pepper to taste.
- Garnish just before serving to keep colors vibrant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 190mg