Avocado & Dill Deviled Eggs
Recipe type: Appetizer
Serves: 24 Deviled Eggs
These Avocado & Dill Deviled Eggs are a fun twist on the classic appetizer.
  • 12 Large eggs
  • 1 Small/medium ripe avocado
  • 3 tbs. Mayonnaise
  • 2½ tsp. Dijon mustard
  • 1½ tsp. White balsamic vinegar
  • 1½ tsp. Fresh dill, finely shopped (extra for garnish)
  • 2 Tbs. Cornichon pickles, finely chopped
  • Fresh ground pepper
  • Salt to taste
  • Paprika
  1. Bring a large pot of water to a boil. Gently add eggs into boiling water. Allow to boil for 10 minutes. While the eggs are cooking, fill a large bowl with ice water. When the eggs are done, transfer the hot eggs into the ice water. Doing so stops the cooking process, and keeps the yolk bright yellow.
  2. Allow eggs to cool in the water for 5-10 minutes. Once cooled, remove from the ice bath. Crack egg shells and carefully peel.
  3. Slice eggs in half lengthwise. Use a spoon to remove the yolks, and transfer the yolks to a mixing bowl.
  4. Add avocado to egg yolks. Use a fork to mash them together. Add mayonnaise and continue to mash with a fork until smooth.
  5. Add pickles, fresh dill, dijon mustard, white balsamic vinegar and combine. Add fresh ground pepper and salt to taste.
  6. Using a spoon, disperse heaping teaspoons of yolk mixture into the egg white holes. Sprinkle with paprika, and add a few leaves of fresh dill for garnish. Enjoy!
Recipe by Soap Queen at https://www.soapqueen.com/recipes/avocado-dill-deviled-eggs/