Katie Lee Biegel's Avocado Deviled Eggs

From the creator

AVOCADO is the secret to Katie Lee Biegel's extra-creamy deviled eggs 🥑🥚 Get the recipe👇 Avocado Deviled Eggs Recipe Courtesy of Katie Lee Biegel Level: Easy Total: 40 min Active: 20 min Yield: 24 deviled eggs Ingredients 12 large eggs 1/2 cup mayonnaise Grated zest of 1 lemon plus 2 tablespoons lemon juice 1 tablespoon yellow mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 avocado, diced Watercress leaves, for garnish Directions Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Pulse the yolks in the food processor a few times. This will help incorporate the rest of the ingredients into the yolks easier. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve. This recipe has been updated and may differ from what was originally published or broadcast.

Published 2025-08-03 · Watch on YouTube ↗
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