Avocado Stuffed Eggs
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If you are wondering how to make a tasty batch of avocado stuffed eggs, you are in the right place.
Make yourself a cup of tea and sit back and enjoy our short video tutorial to make yours today!!!
You need a ripe avocado and to know if they are ripe your just light pinch the outer skin and if it feels soft but not too soft it is ripe.
Roll the avocado on the counter top before cutting it and this will loosen the inside for the sides.
Cut the avocado in half longs ways and remove the pit by tapping the stone with a knife, then use a spoon to scoop the insides out into a bowl or bag.
Boil the eggs in hot water for 11 to 12 minutes to be hard boiled.
If you like Deviled eggs YOU will love these tasty little Avocado Stuffed Eggs!
Please continue on to more photos and the recipe to make yours today. I will also leave you this link to cookbooks.
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Ingredients
- Avocado - 1 ripe
- Eggs - 6 hard boiled
- Mayo or miracle whip - 3 tbsp
- Lemon or Lime Juice - 2 tbsp
- Sea salt - pinch
- Black or White Pepper - pinch
- Onion Powder - pinch
- Paprika - pinch
- Garlic - 1 or 2 cloves, grated
- Green onion - 1 stick, diced
Instructions
Recipe:
1 ripe avocado 6 hard boiled eggs
3 tbsp mayo 2 tbsp lemon or lime juice
pinch sea salt pinch pepper
pinch onion powder 1 stick of green onion, diced
1 clove garlic, grated pinch paprika
Method:
In a saucepan with water on a medium stovetop heat. Cook 6 large eggs until hard boiled about 11 to 12 minutes.
You will need a plastic bag and a rolling pin.
When eggs are boiled remove from hot water and place in cold water to peel them. Crack the egg and peel off the shell. After cut the egg the long way in the middle and place the white part on a plate. The yolk toss into a plastic bag or a bowl.
Continue doing this until all the eggs are peeled, sliced and yolk removed.
Then add all the other ingredients to a bowl or plastic bag except the paprika, lemon or limes, and cut the avocado in half and removing soft inside layer and put into the bowl or bag and toss the pit away. Pour the lemon or lime over the avocado to keep from going brown.
You can use a mixer to blend all of the ingredients together or a rolling pin…Close the plastic bag and roll the pin back and fort over the bag to mix the ingredients together. This is also a easy way to spread the mixture into the egg whites to stuff them.
Continue doing that until all is mixed and the texture is smooth, again using your mixer or a rolling pin.
If you used a bowl scoop the mixture into a plastic bag.
Cut a small hole in the corner of the bag and pinch the mixture out of the bag into the centre of each egg whites. You can just fill the hole evenly or go around to make a cone sharp.
After all is filled top the mixture of the stuffed eggs with a pinch of paprika to garnish.
Serve after chilled for a couple of hours, store in a container with lid or plastic for 24 hours only because the filling may change to a darker colour if longer but it will still taste good.
Bonita’s Tips:
Lemon or lime will help the avocado from turning dark right away.
A pinch of seasonings are anywhere from ¼ tsp or less.
Fresh lemon or lime juice is better to use.
Use mayo or miracle whip will work.
Make these in the morning to serve that night for better results.
Allergens
Raymond calls these snacky foods!!
We like making these when we are expecting company or date night!!
If you don’t have a mixer, you can do this by hand or in a plastic bag. After you fill the bag twist the top and place the bag on the counter top. Use your rolling pin to roll back and fort the ingredients in the bag to mix it together. 
I hope you are excited to make these for any occasion and great for St. Patrick’s Day!!
We are taping in a NEW family kitchen for a while, after we will be unveiling our NEW kitchen. 2025!
Thank you for stopping by,,,please leave us a message before you go. You can email me if you need anymore info about this recipe or any of our recipes…
Enjoy! Bonita, RMHussey Productions and Team!!
From our kitchen to yours!!
Have a wonderful day!!!
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