Easy Halloween Deviled Eggs with Avocado and Lime
I have prepared deviled eggs for all sorts of parties, changing up the flavors and appearance depending on the event theme, and people go crazy for them. In this recipe, ripe avocado replaces most of the mayonnaise to color the eggs ghoulishly green. Lime, cumin, and chili powder spice things up. Eggs that have been in your fridge for a couple weeks are much easier to peel than fresh eggs, so plan accordingly.
Want More Time-Saving, Healthy Recipes and Tips LIKE THESE?
Get my free weekly emails with quick and easy tips and recipes to eat healthier every day. Plus you'll get my free clean eating grocery list.
Easy Halloween Deviled Eggs with Avocado and Lime
12 large eggs
1 ripe, medium avocado
2 tablespoon mayonnaise
2 teaspoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
1/8 teaspoon chili powder
24 slices black olives
Place eggs in a pot and cover with water. Bring to a low boil over high heat. Remove from heat, cover and let sit for 12 minutes. Transfer the eggs to a storage container in the sink and fill with ice and cold water to cool the eggs quickly and prevent discoloration. Peel the eggs and slice them in half lengthwise, wetting your knife occasionally to make smoother cuts.
Gently remove yolks and place them in a food processor (or a medium bowl). Arrange egg whites on a sheet pan lined with a paper towel.
Add avocado, mayonnaise, lime juice, mustard, cumin, salt, pepper, and chili powder to the food processor or bowl and puree or mash until smooth.
Spoon filling into a small resealable plastic bag, pushing out the air, and refrigerate until ready to serve.
Right before serving (to prevent browning), cut 1/4 inch from either bottom corner of the bag. Twist the top of the bag to push all of the filling into one corner and fill the egg whites with the yolks.
Garnish with a sliced black olive and pistachio in the center. Sprinkle lightly with powdered food coloring to make the eyes “bloodshot.”
Prep time: 30 minutes
Cook time: 12 minutes
Makes 12 servings, 2 pieces each
Nutrition Facts (per serving): 100 calories, 8 g total fat (2 g saturated fat, 186 mg cholesterol, trace carbohydrate, 6 g protein.
Michelle Dudash, RDN, is a registered dietitian nutritionist, author of the best-selling cookbook Clean Eating for Busy Families, and creator of the 4Real Food Reboot, an online meal planning program for weight loss.
You may also enjoy:
All-Natural Pumpkin Spice Latte
Pumpkin French Fries with Chipotle-Molasses Ketchup
Stuffed Pumpkin Recipe: Jack O’Lanterns with Chicken
Easy Halloween Deviled Eggs with Avocado and Lime
By Published: October 25, 2018
- Yield: 24 pieces (12 Servings)
- Prep: 30 mins
- Cook: 12 mins
- Ready In: 42 mins
I have prepared deviled eggs for all sorts of parties, changing up the flavors and appearance depending on the event theme, and people …
Ingredients
- 12 large eggs
- 1 ripe medium avocado
- 2 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- freshly ground pepper
- 1/8 teaspoon chili powder
- 24 slices black olives
Instructions
- Place eggs in a pot and cover with water. Bring to a low boil over high heat. Remove from heat, cover and let sit for 12 minutes. Transfer the eggs to a storage container in the sink and fill with ice and cold water to cool the eggs quickly and prevent discoloration. Peel the eggs and slice them in half lengthwise, wetting your knife occasionally to make smoother cuts.
- Gently remove yolks and place them in a food processor (or a medium bowl). Arrange egg whites on a sheet pan lined with a paper towel.
- Add avocado, mayonnaise, lime juice, mustard, cumin, salt, pepper, and chili powder to the food processor or bowl and puree or mash until smooth.
- Spoon filling into a small resealable plastic bag, pushing out the air, and refrigerate until ready to serve.
- Right before serving (to prevent browning), cut 1/4 inch from either bottom corner of the bag. Twist the top of the bag to push all of the filling into one corner and fill the egg whites with the yolks.
- Garnish with a sliced black olive and pistachio in the center. Sprinkle lightly with powdered food coloring to make the eyes “bloodshot.”
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
