Tajin Avocado Deviled Eggs
These vibrant avocado deviled eggs swap mayo for sour cream and lime juice, then get a bold finish with green onion and a Tajín kick—fresh, creamy, and anything but basic.
Servings 18 servings
Calories 58kcal
Equipment
- ziplock bag
Ingredients
- 9 eggs
- 1 ripe avocado
- ⅓ cup sour cream
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper optional if you like it spicy
- 1 teaspoon lime juice optional
- green onion garnish
- tajin for garnish - don't skip!
Instructions
- Hard Boil the Eggs:Stovetop Method:Place the eggs in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.Then, transfer eggs to an ice water bath to cool completely (about 5–10 minutes). Peel once cool.Instant Pot Method (5-5-5 Method):Place a trivet or steamer basket in the Instant Pot and add 1 cup of water. Add the eggs in a single layer.Cook on Manual/High Pressure for 5 minutes, then let the pressure naturally release for 5 minutes. Quick release any remaining pressure, then transfer the eggs to an ice water bath for 5 minutes before peeling.
- Slice the eggs in half lengthwise and gently scoop the yolks into a bowl. Add the avocado, sour cream, and a generous pinch of salt. Mash until smooth and creamy. Taste and adjust seasoning as desired.
- Place a ziplock bag into a cup or glass and fold the top edges over the rim to hold it open. Spoon the avocado filling into the bag. Once filled, seal the bag and snip off one corner with scissors to create a piping tip. Gently squeeze the filling into each egg white half in a swirl or dollop.
- Top with green onion and a sprinkle of Tajín, if desired. Serve immediately or refrigerate until ready to eat.
Video
Notes
To Store:
Avocado deviled eggs are best fresh, but if you hard boil the eggs yourself, they’ll keep in the fridge for 3–4 days in an airtight container. Store them in a single layer to avoid smashing, and try to minimize air exposure to keep the avocado from browning. For the freshest look, you can also prep the filling ahead and store it in a ziplock bag, then pipe it into the eggs just before serving.
Pro tip: wait to add the green onion and Tajín until right before serving for the best flavor and presentation.
Avocado deviled eggs are best fresh, but if you hard boil the eggs yourself, they’ll keep in the fridge for 3–4 days in an airtight container. Store them in a single layer to avoid smashing, and try to minimize air exposure to keep the avocado from browning. For the freshest look, you can also prep the filling ahead and store it in a ziplock bag, then pipe it into the eggs just before serving.
Pro tip: wait to add the green onion and Tajín until right before serving for the best flavor and presentation.
Nutrition
Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 98mg | Potassium: 90mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg