Avocado Chipotle Deviled Eggs

Mashed avocado stands in for some of the mayonnaise in this Mexican-style deviled eggs. Add lime juice, chipotle chili pepper and pickled jalapeños to kick the flavor up a notch or two.

Serves: 6
Serving Size: 2 halves
10 mins Prep time
10 mins Prep time
  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

  • Stir in avocado, lime juice, mayonnaise, mustard, chipotle chili pepper and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickled jalapeño pepper slice.

  • Refrigerate 1 hour or until ready to serve.

Cooking tip

To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Nutrition information

(Amount per serving)

  • 117Calories: 117Cholesterol: 187mg
  • Sodium: 176mgProtein: 7g
  • Total Fat: 9gSaturated Fat: 2g
  • Fiber: 1gCarbohydrate: 2g