Avocado Deviled Eggs

These Avocado Deviled Eggs are the most delicious deviled eggs with avocado added in and a little spice, too!

November 2nd is National Deviled Egg Day! Naturally, the best way to celebrate is to make some deviled eggs at home. I suggest you try this recipe for Avocado Deviled Eggs! Share your deviled egg creation on social media today using the hashtag #NationalDeviledEggDay, #DeviledEggDay and #RecipesForHolidays. Be sure to check out our November Food Holidays page so you can follow along with all the food holidays in the month of November!

“There is no such thing as too many deviled eggs.”

-Jan Karon

The History of Deviled Eggs:

A deviled egg is a hard-boiled egg cut in half and filled with a mixture of the egg yolk mashed with other ingredients.

Recipes for boiled, seasoned eggs date back to ancient Rome. It was traditional for wealthy Romans to serve these eggs as a first course.

The earliest known recipe for stuffed eggs comes from an Andalusian cookbook (Spain) from the 13th century.

The first known recipe for American deviled eggs was printed in the Montgomery Advisor (Montgomery, Alabama) in 1877.

In 1896, Fannie Farmer’s The Boston Cooking School Cookbook published a recipe for deviled eggs. It was the first time that mayonnaise was suggested as an ingredient to mash with the egg yolks.

By the 1920’s deviled eggs were becoming more popular in the United States. By the 1940’s, they were a staple at parties and picnics!

Ingredients needed:

• eggs
• lime juice
• garlic
• jalapeno
• cilantro
• avocado
• salt and pepper

How to make Perfect Hard-Boiled Eggs:

To make hard-boiled eggs, put the eggs in a medium-sized pot. Cover them by 2 inches with cool water. Bring up to a boil, and then turn the heat down to maintain a gentle boil and let them cook for 10 minutes. Drain immediately, and transfer them to an ice water bath for a couple minutes. Peel. Alternately, you can make Instant Pot Hard Boiled Eggs!

How to make Avocado Deviled Eggs:

Cut the hard-boiled eggs in half, and put the yolks in a bowl. Mash the egg yolks with a fork. Add lime juice, garlic, jalapeno, cilantro, avocado, salt and pepper. Mash again.

Use a 1-tablespoon scoop to scoop the filling into each egg half.

Garnish, as you wish. We like them with a slice of jalapeno and some fresh cilantro. Enjoy!

Fun Facts About Deviled Eggs:

• To devil means to “combine a food with various hot or spicy seasonings such as red pepper, mustard, or Tabasco sauce, thereby creating a ‘deviled’ dish,” according to the Food Lover’s Companion, the definitive guide to all things food and cooking.
• Surveys have shown that more than 50% of the American population makes deviled eggs on or around Easter.
• The medieval version of the deviled egg was served hot.
• Some churches today do not like to use anything with a reference to the word “devil” in it, and so they call them “stuffed eggs,” “dressed eggs,” or “salad eggs” when they are served at church functions.
• Common additions to deviled eggs: mayonnaise, mustard, dill or sweet pickle relish, paprika, tartar sauce, Worcestershire sauce, salt, pepper, jalapeno, green olives, vinegar, pimento, minced onion, capers, and sour cream. Different regions of the U.S. usually put their own spin on recipes for deviled eggs.
• A deviled egg (two halves) has about 140 calories.