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.

Course Appetizer, Snack

Cuisine American, Mexican, texmex

Keyword avocado deviled eggs

Prep Time 10

Cook Time 20

Servings servings

Calories 58kcal

Author Kelli Shallal MPH RD

Equipment

ziplock bag

Ingredients

9 eggs
1 ripe avocado
⅓ cup sour cream
½ tsp salt
⅛ tsp cayenne pepper optional if you like it spicy
1 tsp 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

Nutrition