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.
In a small saucepan, combine:
Vinegar
Water
Sugar
Salt
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.
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.
Spoon or pipe the mashed avocado mixture back into the hollowed-out avocado halves.
Top with a few rings of pickled shallots.
Finish with a sprinkle of paprika, microgreens, seeds, or crushed nuts.
Serve immediately, or chill for 15 minutes for a slightly firmer texture.
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.
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.
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
4 servings