Think of these as deviled eggs, but greener, richer, and way more stylish. Ripe avocados are halved and filled with a velvety, seasoned mash, then topped with punchy quick-pickled shallots and optional garnishes for texture and flair. They’re zesty, creamy, and stunning on a platter.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Avocados
4 ripe avocados, halved and pitted
1 tbsp lime juice (to prevent browning)
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp smoked paprika
1 tbsp chopped fresh cilantro or chives
Salt & freshly ground pepper, to taste
For the Pickled Shallots
1 large shallot, thinly sliced into rings
¼ cup apple cider vinegar or white wine vinegar
¼ cup water
½ tsp sugar
Pinch of salt
Optional Garnishe
Smoked paprika, chili flakes, or Aleppo pepper
Microgreens or herbs
Toasted seeds, such as pumpkin or sesame
Crushed pistachios or dried chili oil
Quick Pickle the Shallots
1
In a small saucepan, combine:
Bring to a simmer, stir to dissolve, then pour over the sliced shallots in a heatproof bowl or jar.
Let sit for 15–20 minutes , or until bright pink and tender. Drain before using.
Prepare the Avocado Filling
2
Carefully scoop out about half of the flesh from each avocado half into a bowl, leaving a small border inside the skin (like deviled eggs).
Mash the scooped avocado with:
Lime juice
Mustard
Vinegar
Smoked paprika
Chopped herbs
Salt & pepper to taste
Mix until smooth and creamy, or leave a bit of texture if you prefer.
Fill the Avocados
3
Spoon or pipe the mashed avocado mixture back into the hollowed-out avocado halves.
Top with a few rings of pickled shallots .
Garnish & Serve
4
Finish with a sprinkle of paprika , microgreens , seeds , or crushed nuts .
Serve immediately, or chill for 15 minutes for a slightly firmer texture.
Tips for Success
5
Choose just-ripe avocados for easy scooping and mashing.
Use a small melon baller or spoon to neatly remove the flesh.
Want extra zing? Add a splash of hot sauce or grated horseradish to the mash.
Variations
6
Add finely chopped pickles or jalapeños to the filling for texture and tang.
Swap cilantro for dill , basil , or tarragon depending on your menu.
Mix in a spoonful of Greek yogurt or vegan mayo for ultra-creaminess.
Suggested Pairings
7
Drink with: Dry rosé, sparkling water with lime, or a citrusy cocktail
Serve alongside: Crispy crackers, crudités, or atop a mixed greens salad
Occasions: Brunch, picnics, tapas night, or elegant vegan appetizers
Ingredients For the Avocados
4 ripe avocados, halved and pitted
1 tbsp lime juice (to prevent browning)
1 tsp Dijon mustard
1 tsp apple cider vinegar
½ tsp smoked paprika
1 tbsp chopped fresh cilantro or chives
Salt & freshly ground pepper, to taste
For the Pickled Shallots
1 large shallot, thinly sliced into rings
¼ cup apple cider vinegar or white wine vinegar
¼ cup water
½ tsp sugar
Pinch of salt
Optional Garnishe
Smoked paprika, chili flakes, or Aleppo pepper
Microgreens or herbs
Toasted seeds, such as pumpkin or sesame
Crushed pistachios or dried chili oil
Directions Quick Pickle the Shallots
1
In a small saucepan, combine:
Bring to a simmer, stir to dissolve, then pour over the sliced shallots in a heatproof bowl or jar.
Let sit for 15–20 minutes , or until bright pink and tender. Drain before using.
Prepare the Avocado Filling
2
Carefully scoop out about half of the flesh from each avocado half into a bowl, leaving a small border inside the skin (like deviled eggs).
Mash the scooped avocado with:
Lime juice
Mustard
Vinegar
Smoked paprika
Chopped herbs
Salt & pepper to taste
Mix until smooth and creamy, or leave a bit of texture if you prefer.
Fill the Avocados
3
Spoon or pipe the mashed avocado mixture back into the hollowed-out avocado halves.
Top with a few rings of pickled shallots .
Garnish & Serve
4
Finish with a sprinkle of paprika , microgreens , seeds , or crushed nuts .
Serve immediately, or chill for 15 minutes for a slightly firmer texture.
Tips for Success
5
Choose just-ripe avocados for easy scooping and mashing.
Use a small melon baller or spoon to neatly remove the flesh.
Want extra zing? Add a splash of hot sauce or grated horseradish to the mash.
Variations
6
Add finely chopped pickles or jalapeños to the filling for texture and tang.
Swap cilantro for dill , basil , or tarragon depending on your menu.
Mix in a spoonful of Greek yogurt or vegan mayo for ultra-creaminess.
Suggested Pairings
7
Drink with: Dry rosé, sparkling water with lime, or a citrusy cocktail
Serve alongside: Crispy crackers, crudités, or atop a mixed greens salad
Occasions: Brunch, picnics, tapas night, or elegant vegan appetizers
Deviled Avocados with Pickled Shallot
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