Ingredients
Method
- Parboil and cool eggs: Place eggs in a saucepan of cold water. Bring to a gentle boil, then remove from heat. Let sit for 8 minutes, then transfer to ice water to cool completely.
- Peel eggs: Once cooled, gently tap and peel each egg. Carefully slice in half lengthwise; set whites aside.
- Mash yolks: Place yolks in a bowl and mash with a fork.
- Blend filling: Add mashed avocado, apple cider vinegar, Dijon mustard, lemon juice, cayenne pepper, salt, and black pepper. Mix until smooth and creamy.
- Fill egg whites: Spoon yolk mixture into prepared egg white halves.
- Bake: Place filled eggs on a baking sheet. Bake at 350°F (175°C) for 8 minutes to firm the filling.
- Garnish: Sprinkle paprika and microgreens/chives on top before serving.
Notes
For a lighter option, replace avocado with 2 tbsp Greek yogurt.
Swap apple cider vinegar with white wine vinegar if preferred.
Use smoked paprika for added depth.
Short on time? Skip baking and serve at room temperature.
Swap apple cider vinegar with white wine vinegar if preferred.
Use smoked paprika for added depth.
Short on time? Skip baking and serve at room temperature.