Looking for a way to eat hard-cooked eggs that is not laden with mayonnaise? Try these Avocado Lime Deviled Eggs - they're the best deviled eggs ever! First, cook up some eggs using my favorite technique - Steamed Hard-cooked Eggs. I borrowed the idea from Cooks Illustrated, then refined the times for Colorado's altitude.
Avocado and lime are a natural combination, but when they are joined with egg yolks and chili powder, it's pure magic. The secret seasoning I use to take these eggs to a whole new level of amazing taste is Tajin. It is a Chili and Lime seasoning that is easy to find in the West, but Trader Joe's also sells a version.
Avocado Lime Deviled Eggs
- 6 large eggs
- 1 avocado
- 2 tablespoons fresh lime juice juice from one medium lime
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- Paprika or Tanjin* for garnish
- Boil or steam eggs to a hard cooked stage and allow to cool.
- Peel the eggs and cut them in half lengthwise. Carefully remove the yolks from the whites and set them aside.
- Cut the avocado in half, remove the pit and scoop out the flesh into a medium bowl. Immediately add the lime juice to prevent the avocado from turning brown. Add the salt, garlic powder and chili pepper, then mash until all ingredients are combined.
- To the avocado mixture, add four cooked egg yolks and mash until the mixture is smooth. Reserve the remaining two yolks for another recipe.
- Gently spoon a mound of the avocado into each egg white half. Garnish with a sprinkling of paprika or Tanjin*.