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A platter of eggs filled with avocado cream topped with watermelon radishes and micro greens.

Whipped Avocado Deviled Eggs

Easy appetizers that look as good as they taste! Whipped Avocado Deviled Eggs are a fun snack for Cinco de Mayo or Mother's Day, made with a super creamy avocado and egg yolk filling and flavored with fresh lemon juice, a dash of cumin and whipped to perfection!
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Course: Appetizer, Snacks
Cuisine: American, Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 Deviled Eggs
Calories: 68kcal
Author: Kristen Massad

Ingredients

  • 12 Hard Boiled Eggs
  • 1 Avocado
  • ¼ Cup Mayonaise
  • 2 Tablespoon Lemon Juice
  • ½ Teaspoon Ground Cumin
  • ½ Teaspoon Salt
  • Pepper to Taste

Instructions

  • Cut the hard boiled eggs in half and scoop the yolks out and place them in the bowl of a food processor; Place the egg white on a platter and set aside
  • Cut the avocado in half, remove the skin and the seed and place the avocado in the bowl of the food processor
  • Add the mayonaise, lemon juice, salt, cumin and pepper to the avocado mixture. Blend in the food processor for 3-4 minutes or until the filling is creamy and fluffy
  • Scoop the mixture into a piping bag with a star tip and pipe the filling into hole of the egg whites
  • Garnish with watermelon radishes, micro greens and a sprinkle of paprika
  • Serve immediately or cover and refrigerate until ready to serve

Nutrition

Serving: 1egg | Calories: 68kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 95mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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