Recipes

Avocado-Lime-Cumin Devilled Eggs

By Chef Dale Mackay
Ripe avocado transforms classic devilled eggs into something unexpectedly fresh. The filling gets its brightness from lime and warmth from ground cumin, while fresh herbs add colour and flavour. Keep the pit in any leftover avocado mixture and press plastic wrap directly on the surface to maintain that vibrant green colour.
Serves 4
Prep Time 5 min
Print Recipe

Ingredients

  • 4 boiled eggs, peeled
  • ½ ripe avocado
  • ¼ tsp (1.25 mL) ground cumin
  • 1 ½ tsp (7.5 mL) lime juice
  • 2 tbsp (30 mL) mayo
  • ⅛ tsp (0.5 mL) salt (or to taste)
  • ½ tbsp (7.5 mL) chopped fresh cilantro
  • ⅛ tsp (0.5 mL) smoked paprika

Instructions

  • Step 1

    Cut boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium sized bowl with all other ingredients besides the paprika and cilantro.

  • Step 2

    Whip ingredients together with a whisk until the mixture is a smooth consistency. Put mix in a piping bag with a star tip or a tip of your choice.

  • Step 3

    Pipe mixture into your 8 egg white halves. Dust with paprika and cilantro. Serve after you build them.

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