Avocado deviled eggs make a delicious paleo friendly appetizer for Easter. I used a mix of paprika and cumin to sprinkle over the top and a cilantro leaf in the middle for the garnishes. I didn’t have a piping bag, so I used a small spoon and just scooped it on. I actually think it makes them look more modern, which fits nicely with the avocado themed twist on this classic.
I love deviled eggs, especially for Easter, but I normally make my classic deviled egg recipe. This recipe still uses some of the same flavors like lemon and dijon mustard, but avocado is used instead of mayo. I’d love to hear what your favorite deviled egg recipes are in the comments.
Using the instant pot to hard boil your eggs is a game changer. It makes them so much easier to peel! It’s actually one of the main reasons we bought our instant pot and the recipe for Instant Pot Hard Boil Eggs is an eggcellent way to easily meal plan breakfast.
- 8 eggs
- 1 large avocado
- 2 tbsp fresh lemon juice
- ½ tsp sea salt
- ½ tsp dijon mustard
- ¼ tsp ground paprika
- ¼ tsp ground cumin
- 16 fresh cilantro leaves
- Hard boil egg in instant pot by adding one cup of water to pot, then add eggs on metal rack.
- Use high pressure for 6 minutes and quick release. Then add eggs to an ice bath.
- Peel eggs and slice them in half then add cooked egg yolk to a food processor.
- Add avocado, lemon juice, sea salt, and dijon mustard to the food processor with the cooked egg yolk and puree together until smooth.
- Then spoon puree into hard egg whites.
- Mix paprika and cumin in a small bowl and sprinkle over deviled eggs and garnish them with a fresh cilantro leaf in the middle.