Avocado Deviled Eggs are a fresh twist on a classic favorite! Creamy avocado replaces some of the usual mayo, giving the filling a smooth, buttery texture and a slightly green, vibrant color that makes these deviled eggs pop on any plate. The mix of the cool avocado with the traditional egg yolk and a hint of tangy mustard or lemon juice makes every bite a little more exciting.
I love making these whenever I want something simple but a bit different for a party or snack. They’re super easy to whip up, and I usually add a sprinkle of paprika or a little chopped cilantro on top for extra zing and color. Sometimes, I squeeze a little lime juice into the mix to brighten the flavors even more—it’s a game-changer in making the filling taste super fresh.
These avocado deviled eggs are perfect for potlucks, picnics, or just a quick, protein-packed snack at home. I’ve found that friends who don’t usually like deviled eggs can’t resist these because the avocado gives them a creamy, mellow flavor without being heavy. If you want to impress your guests with a simple, tasty treat that’s a little different, this recipe is a go-to!
Key Ingredients & Substitutions
Eggs: Fresh large eggs work best for firm whites and creamy yolks. Older eggs peel easier, so if you have time, buy eggs a week ahead.
Avocado: Choose a ripe, soft avocado for smooth, creamy filling. If unavailable, you could try mashed peas for a different twist.
Mayonnaise: This adds extra creaminess but is optional. For a lighter option, try Greek yogurt or skip it altogether.
Lime or lemon juice: This keeps the avocado from browning and adds a fresh zing. Lime is my favorite for a bright flavor.
Mustard: Dijon mustard gives a gentle tang. You could swap with yellow mustard, but Dijon adds a nice depth.
Garnishes: Smoked paprika adds flavor and color—no paprika? Use a pinch of chili powder or regular paprika. Fresh herbs like cilantro or parsley brighten the dish.
How Can You Make the Perfect Smooth and Creamy Filling?
Getting a creamy filling means mashing well and balancing ingredients.
- Use a fork or potato masher to thoroughly mash yolks and avocado together.
- Add mayonnaise or Greek yogurt slowly to control creaminess.
- Include lime juice early to mix well and prevent browning.
- Season with salt and pepper and taste, adjusting gradually.
- For extra smoothness, blend the mixture with a hand mixer or food processor.
Finishing with a piping bag or spoon helps keep your deviled eggs neat and inviting.
Equipment You’ll Need
- Large saucepan – To cook the eggs evenly and easily hull them.
- Ice water bowl – Helps cool the eggs quickly for easy peeling.
- Sharp knife – To slice eggs carefully in half.
- Small mixing bowl – For mashing yolks and avocado together.
- Fork or potato masher – To mash ingredients to a smooth texture.
- Spotted spoon or piping bag – For neatly filling the egg whites.
- Serving platter – To display your beautifully filled deviled eggs.
Flavor Variations & Add-Ins
- Mix in crumbled bacon or cooked shrimp for added flavor and texture.
- Swirl in some hot sauce or sriracha for a spicy kick.
- Fold in chopped cherry tomatoes or diced cucumber for extra freshness.
- Make it herbaceous with chopped chives or basil mixed into the filling.
Avocado Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon mayonnaise (optional for creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon lime or lemon juice (to prevent avocado browning)
- Salt, to taste
- Black pepper, to taste
- Smoked paprika, for garnish
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes in total. Most of the time is for boiling and chilling the eggs (about 15-17 minutes), plus a few minutes for prepping the filling and assembling the deviled eggs.
Step-by-Step Instructions:
1. Boil the Eggs:
Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit covered for 10-12 minutes to cook through.
2. Cool and Peel the Eggs:
Transfer the eggs to a bowl of ice water and let them cool completely, about 5 minutes. After cooling, peel the eggs carefully and slice each egg in half lengthwise.
3. Prepare the Filling:
Carefully remove the yolks from the egg halves and place them in a medium bowl. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the yolks. Add mayonnaise, Dijon mustard, lime or lemon juice, salt, and black pepper.
4. Mix and Fill:
Mash and mix all the ingredients together until smooth and creamy. Using a spoon or a piping bag, fill each egg white half with the avocado and yolk mixture.
5. Garnish and Chill:
Sprinkle smoked paprika and chopped cilantro or parsley on top of the filled eggs for a pop of color and flavor. Chill the deviled eggs in the refrigerator for at least 15 minutes before serving to let the flavors meld.
Enjoy these creamy, delicious avocado deviled eggs as a perfect snack or appetizer!
Can I Use Hard-Boiled Eggs That Are Already Made?
Yes! If you have hard-boiled eggs on hand, just peel and halve them to save time. Make sure they’re fresh for the best taste and texture.
Can I Substitute Mayo in the Filling?
Absolutely! You can use Greek yogurt or sour cream for a lighter, tangier option. Or skip it altogether if you prefer a dairy-free version—the avocado keeps it creamy.
How Should I Store Leftover Deviled Eggs?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep them covered to prevent the avocado from browning too much. Eating them sooner is best!
Can I Prepare Avocado Deviled Eggs Ahead of Time?
You can prepare the filling up to 1 day in advance and keep it refrigerated. Fill the egg whites just before serving to keep everything fresh and vibrant.