Recipe: Avocado Deviled Eggs with Everything Bagel Spice
Makes 12 pieces
large eggs, hard-boiled and peeled
medium avocado, diced
medium scallion, finely chopped
- 1 tablespoon
- 1 1/2 teaspoons
freshly squeezed lemon juice
- 1/4 teaspoon
kosher salt, plus more as needed
- 1 teaspoon
everything bagel spice blend
Halve the eggs lengthwise. Make the filling in a mini food processor for the smoothest texture, or mash with a fork or potato masher by hand in a medium bowl: Mix or mash the yolks, avocado, scallion, mayonnaise, lemon juice, and salt together until the desired texture. Taste and season with more salt as needed.
Scoop or pipe with a decorative tip back into the egg white halves. Sprinkle with the everything bagel spice blend and serve.
- Make ahead: The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve.
- Storage: Leftover deviled eggs can be kept refrigerated for up to 5 days, but might not look as pretty.