Ingredients
Scale
- 12 large eggs
- 2 ripe avocados, pitted and peeled
- 2 tablespoons fresh lime juice (to prevent browning)
- 2 tablespoons Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- For the 12 Variations: Bacon bits, sliced jalapeños, smoked paprika, fresh cilantro, sriracha, everything bagel seasoning, feta cheese, sun-dried tomatoes, pickled red onions, chives, capers, and chili flakes.
Instructions
- Step 1: Preparation
Place your eggs in a single layer in a large saucepan and cover them with at least an inch of cold water. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. While the eggs sit, prepare an ice bath in a medium bowl. Once the timer goes off, transfer the eggs immediately to the ice water to stop the cooking process. Let them cool completely for at least 5 minutes before peeling. - Step 2: Mixing
Carefully peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl. Set the white halves aside on a serving platter. Add the scooped-out avocado flesh to the bowl with the yolks. Immediately pour the lime juice over the avocado to keep the vibrant green color. Add the Greek yogurt (or mayo), Dijon mustard, garlic powder, salt, and pepper. Use a fork or a hand mixer to blend the ingredients until the mixture is completely smooth and creamy. - Step 3: Plating
Spoon the avocado-yolk mixture into a piping bag fitted with a large star tip, or simply use a plastic sandwich bag with the corner snipped off. Pipe the filling generously into the center of each egg white half. Now comes the fun part: customize your platter by adding the toppings for the 12 different variations. Garnish some with crispy bacon, others with a slice of jalapeño, and sprinkle smoked paprika over the rest. Serve immediately or chill until your guests arrive.
- Cook Time: 25 minutes