Crunchy Avocado Deviled Eggs with Dill Pickle & Potato Chip Topping
Classic deviled eggs get a creamy avocado twist and a satisfying crunch with crushed potato chips and tangy dill pickle bits for a flavorful snack.
Ingredients
- 6 large eggs
- 1/2 medium avocado, ripe
- 2 tablespoons dill pickle, finely chopped
- 1/2 cup potato chips, crushed
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off heat and cover for 10 minutes.
- Transfer eggs to a bowl of ice water and cool completely, about 5 minutes.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- In the bowl with yolks, add the avocado, chopped dill pickle, mustard, salt, and pepper. Mash until smooth and well combined.
- Spoon or pipe the avocado-yolk mixture back into the egg white halves.
- Sprinkle the crushed potato chips generously over the filled eggs for a crunchy topping.
- Serve immediately for maximum crispiness and enjoy as a tasty appetizer or snack.
