Avocado Deviled Eggs Recipe | Self Proclaimed Foodie (2024)

FAQs

What can I use instead of mustard in deviled eggs? ›

What is the best way to make deviled eggs without mustard? Half some hard boiled eggs, scoop out the yolks. Mix a little mayonnaise, some onion powder and perhaps a dash of paprika. That should be rather tasty.

Once your eggs are cooked, making deviled eggs is easy!

Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

Avocado has a rich yet subtle flavour and a wonderfully creamy texture that pairs beautifully with eggs. Avocados are also high in fibre and contain loads of healthy fats necessary for a nutritious diet.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you'd like. I do recommend Dijon mustard rather than yellow mustard for more flavor.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Assemble deviled eggs no more than a day in advance.

Pipe the filling to the egg whites and store them in the fridge covered in a container up to 12 hours ahead or overnight. If you make them more than one day in advance, the filling won't be its best.

Going overboard with the mayo.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white.

If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.

How long should eggs boil for? ›

5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.

When eggs are cooked too quickly, over high heat, the protein seizes as it cools and water leeches out. To prevent this error, it is best to allow the eggs to cook slowly, shock them in ice water to stop the cooking process abruptly, and then allow them to cool completely before moving on to the next preparation step.

Avocados are rotten if they're mushy when squeezed, brown or moldy inside, and have developed rancidity or a sour smell. You may be able to salvage part of the fruit if it's just starting to brown inside and the rest of the fruit looks, smells, and tastes fine.

You can also try other seasonings like paprika, cayenne pepper, balsamic vinegar, or lemon juice. A quick way to season an avocado is to cut it into chunks and drizzle it with a little olive oil, balsamic vinegar, pepper, and salt.

Just like mayo, yogurt and sour cream might be a unique option but they are both a good alternative for those who dislike the flavor of mustard. This is particularly a good option for salad dressing recipes to add a creamy texture.

Yellow Mustard Substitute

Here are the best substitutes for yellow mustard. Dry mustard mix: For 1 tablespoon of yellow mustard, substitute ½ teaspoon dry mustard plus 2 teaspoons water. Use another type of mustard: Dijon or even honey mustard can be used in place of yellow mustard.

Dijon mustard is the best substitute for ground mustard because they are similar in flavor. Use one tablespoon for each teaspoon of ground mustard whenever you're in a pinch and need a replacement. A second option you can use is turmeric. Turmeric has a similar color and taste to dry mustard but won't be as spicy.