Avocado Toast Deviled Eggs
Serves 410 mins prep5 mins cook
I was a long-time deviled egg hater, that is, until I realized I just needed to make them how I want them! And that means taking my favorite avocado toast and turning it into a portable version with these avocado toast deviled eggs. You only need 8 ingredients and you've got a party-worthy dish that can also be a great lunch or snack for yourself.
0 servings
What you need
Instructions
0 Cut your [wprm-ingredient text="6 hard-boiled eggs" uid="0"] in half. We prefer to use store-bought hard-boiled eggs because they're easy. If you prefer to hard-boil your own, see notes below. 1 Scoop out the yolk using a spoon and put all the yolks in a medium-sized bowl. Add the [wprm-ingredient text="1 avocado" uid="1"], [wprm-ingredient text="3 tbsp Greek yogurt" uid="6"], [wprm-ingredient text="1/2 tsp salt" uid="5"], [wprm-ingredient text="1 clove garlic" uid="7"], and [wprm-ingredient text="1/2 tsp Balsamic glaze" uid="2"] to the bowl with the yolks. Use the back of a fork to mash up the avocado and yolks, and then stir it all together to combine 2 Heat [wprm-ingredient text="1 tbsp avocado oil" uid="4"] in a small pan on the stove. Toast [wprm-ingredient text="1/4 cup panko breadcrumbs" uid="3"] for roughly 5 minutes, stirring frequently. Don't leave this! It will burn!Once toasted, zest [wprm-ingredient text="1 lemon" uid="8"] with the bread crumbs and rub together with your hands until it become fragrant. 3 Fill each empty egg white with the avocado filling. You can use a spoon to do this. If you want to them to look fancy, then use a piping bag for precise filling! Once filled, top with the toasted breadcrumbs and more salt if desired. Then, enjoy.View original recipe