Avocado Deviled Eggs

Too few ratings

Difficulty

Easy 👌
2
min.
Preparation
10
min.
Baking
5
min.
Resting

Ingredients

Pieces:-12+
eggs
2 tbsp extra-virgin olive oil
1½ tsp tahini
avocado (ripe)
½ tsp ground coriander
½ tsp Za'atar
¼ tsp Za'atar (for garnish)
½ tsp sea salt
⅛ tsp pepper
¼ cucumber (optional)

Utensils

  • pot
  • 2 knives
  • cutting board
  • 2 forks
  • bowl
  • plastic spoon
  • food processor (optional)
  • piping bag (optional)
  • Step 1/9

    • eggs
    • pot

    Place eggs into a pot filled with tap water and bring to a boil. Once the water is boiling set your timer for 10 minutes.

  • Step 2/9

    • ¼ cucumber (optional)
    • knife
    • cutting board

    While the eggs are boiling, finely dice your cucumber (if you're using it). Set aside.

  • Step 3/9

    • avocado (ripe)
    • fork
    • bowl

    Mash your avocado with a fork and place in a small bowl.

  • Step 4/9

    Once the ten minutes have passed, remove the eggs from the pot and run them under cold water (even better if you place them in an ice-bath).

  • Step 5/9

    • knife
    • plastic spoon

    Peel the eggs. Slice in half length-wise and using a small spoon, carefully scoop out the yolks.

  • Step 6/9

    • 2 tbsp extra-virgin olive oil
    • 1½ tsp tahini
    • ½ tsp ground coriander
    • ½ tsp Za'atar
    • ½ tsp sea salt
    • ⅛ tsp pepper
    • fork
    • food processor (optional)

    Add the yolks to the mashed avocado, along with the rest of the ingredients and mash together until a smooth homogenous mixture is formed.

  • Step 7/9

    Fold the finely diced cucumber in at this point.

  • Step 8/9

    • piping bag (optional)

    Scoop or pipe a generous amount into each of the egg whites.

  • Step 9/9

    • ¼ tsp Za'atar (for garnish)

    Top with a pinch of za'atar. Eat right away.

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