Print

Easy Spicy Green Deviled Eggs Recipe

spicy green deviled eggs - featured image
Print Recipe

These vibrant, spicy green deviled eggs are a game-changing party appetizer. Creamy avocado, fresh jalapeño, and cilantro create a bold, unforgettable filling that’s naturally gluten-free and keto-friendly.

Ingredients

Scale
  • 12 large eggs
  • Water and ice
  • 1 tablespoon baking soda (optional)
  • 1 large ripe avocado
  • 1/2 cup mayonnaise
  • 1 medium jalapeño pepper
  • 1/2 cup fresh cilantro leaves and stems
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • Thinly sliced fresh jalapeño rounds (for garnish)
  • Fresh cilantro leaves (for garnish)
  • Smoked paprika (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Place the eggs in a large pot in a single layer. Cover them with cold water by about an inch. Add the baking soda (if using). Bring the water to a full rolling boil over high heat. As soon as it boils, cover the pot with a lid and turn off the heat completely. Let the eggs sit in the hot water for exactly 10 minutes.
  2. While the eggs are cooking, prepare an ice water bath in a medium bowl. After 10 minutes, use a slotted spoon to transfer the eggs immediately to the ice water bath. Let them chill for at least 15 minutes.
  3. After they’re cool, gently tap each egg on the counter to crack the shell all over, then peel under cool running water. Pat the peeled eggs dry with a paper towel.
  4. Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks out into a small bowl. Place the egg white halves on a serving platter, cut-side up. You should have 24 white halves.
  5. In the bowl of a food processor, combine the hard-boiled egg yolks, the flesh of the ripe avocado, mayonnaise, chopped jalapeño (with or without seeds), fresh cilantro, lime juice, Dijon mustard, garlic powder, salt, black pepper, and the ground cumin. Pulse a few times to break everything down, then process on high until completely smooth and vibrant green. Stop and scrape down the sides of the bowl once or twice. Taste and adjust seasoning if needed.
  6. Transfer the green filling to a piping bag fitted with a large star tip (or a zip-top bag with a corner snipped off). Pipe the filling generously into each egg white half, creating a nice swirl on top.
  7. Garnish with thin slices of jalapeño, fresh cilantro leaves, a light dusting of smoked paprika, and a few pinches of flaky sea salt. Serve chilled or at cool room temperature.

Notes

For easiest peeling, use eggs that are at least a week old. Adding baking soda to the boiling water helps loosen the shells. The filling can be made a day ahead; store filled egg whites in an airtight container in the refrigerator and garnish just before serving. To prevent browning, press plastic wrap directly onto the filling surface.

Nutrition

Keywords: deviled eggs, spicy deviled eggs, green deviled eggs, avocado deviled eggs, jalapeño deviled eggs, party appetizer, gluten-free, keto

Find it online: https://noshbelle.com/easy-spicy-green-deviled-eggs-recipe/