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Devilish avocado devilled eggs

These Devilish avocado devilled eggs are perfect snacks at a Halloween party. They are dairy and gluten-free - neither do they have any mayo so quite healthy too! For the horns I used bell pepper strips but tomato or olives could be used too.  You can use the same recipe for other occasions -  such as Valentine's day, Mother's day, Easter etc.... but instead of "horns" add a slice of black olive or a strip of smoked salmon.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 eggs
  • 1 ripe avocado
  • Couple of pinches of Cayenne or paprika
  • 1 tsp fresh lime or lemon juice
  • 1 Tbsp finely chopped coriander or parsley

Method
 

  1. Put the eggs in a bowl of cold water. Bring to the boil, turn off the heat, cover and rest for 6 minutes. Drain the eggs and put them in a bowl of cold water.
  2. After 15-20 minutes, peel the eggs, then cut them in half lengthwise. Remove the yolks into a mixing bowl.
  3. Cut the avocado in half, remove the stone, then spoon the flesh into the bowl. Mash the egg yolks and avocado with a fork until you get a textured paste. Add the lime/lemon juice, paprika/cayenne and salt, and combine. Season to taste, then mix in the chopped herbs. Taste and adjust the seasoning, heat to your liking.
  4. Fill the egg white halves with the avocado mixture.
  5. Cut thin strips of a red bell or tomato flesh and trim them to look like horns. Place 2 “horns” into each stuffed egg.
  6. Serve at room temperature.