Mayo-free, these avocado deviled eggs are a simple, upgraded appetizer fit for any occasion.
free from: dairy, soy, fish, gluten/wheat, shellfish, tree nuts, peanuts
Make hard boiled eggs your preferred way. I prefer the Instant Pot (IP): pour 1.5 cups of water in the IP and place 6 eggs on top of the trivet. Manually set high pressure for 5 minutes, then do a quick release and immediately transfer to an ice bath for 10 minutes before peeling.
Slice eggs in half. Arrange egg whites on a platter and place egg yolks in a mini food processor.
To the food processor add the peeled and chopped avocado, lemon juice, chopped cilantro, and salt.
Pulse and puree the egg yolk mixture until it is a smooth consistency.
Scoop the egg yolk mixture into a plastic sandwich bag and cut a small corner off (you can also use an actual piping bag if you have one). Pipe the filling into the center of each egg white.
If desired, garnish with additional chopped cilantro and serve immediately.
The six eggs make 12 deviled eggs; the nutrition information is for one deviled egg.
Because avocados oxidize (turn brown when exposed to air), I don't recommend assembling until just before serving. Filling can be made up to two hours in advance and kept in an airtight bag with all the air squeezed out of it.