A popular appetizer for parties, deviled eggs are pretty delicious. If you’re planning on hosting a party or brunch sometime soon, consider whipping up a batch of our avocado deviled eggs. Since our eggs call for avocado and cheddar, the end result is an appetizer that’s fairly unique—the avocado adds an element of rich creaminess, and the avocado adds a nice sharp bite. Our recipe makes eight servings, and the dish is simple to prepare—you can easily make the eggs the day of your event. After making our recipe, share it with your friends and family on Facebook, Pinterest, Twitter and Instagram.
In order to make our avocado deviled eggs recipe, you’ll need eight eggs (hard boiled), an avocado, two tablespoons of Cabot Plain Greek Yogurt, some Cabot Seriously Sharp Cheddar, one tablespoon of Dijon mustard, two teaspoons of lemon juice and some salt and pepper. To prepare the dish, slice the eggs in half, remove the eggs and set aside. Then combine the yogurt, avocado, cheddar, mustard and lemon juice with the eggs. Mash and blend, and then spoon the mixture back into the eggs.
Eggs work wonderfully as an appetizer. If you’d like to make another egg-based appetizer, try preparing some eggs in red peppers. They back a bit of spice, so watch out! Cabot is a cooperative of 800 farm families. We’ve been making award-winning dairy products for generations, and we work hard to ensure that all our products are made using the finest ingredients. We hope you enjoyed our recipe for cheddar-deviled eggs. Let us know your thoughts about it by rating and reviewing the recipe.
8 eggs, hard boiled
2 tablespoons Cabot Plain Greek Yogurt
2 ounces Cabot Seriously Sharp Cheddar, finely grated (about ½ cup) plus some extra for garnish
1 tablespoon Dijon mustard
2 teaspoons lemon juice
Salt and pepper to taste
Prep: 24 mins | Cook: 30 mins | Total: 54 mins
FILL a medium saucepan with water enough to just cover the eggs in a single layer on the bottom of the saucepan. Cover the saucepan and bring to a boil over medium-high heat. After 5 minutes at the boil, turn the heat off and leave the eggs undisturbed in the hot water for 15 minutes. Rinse the eggs in cold water until they are cool enough to handle. Peel eggs carefully.
CUT eggs in half lengthwise. Remove and set yolks aside in a medium bowl. Combine egg yolks, yogurt, avocado, cheddar, mustard, and lemon juice. Mash for a textured filling, or blend in food processor for a creamier version.
USING a spoon or a pastry decorating bag, fill the egg white halves with the yolk filling. Sprinkle with salt and pepper to taste, and garnish each egg with a few curls of grated cheese.
Recipe courtesy of Candace Karu, Cabot's Lifestyle Commentator & Favorite Foodie.