Avocado Deviled Eggs are a fresh twist on a classic favorite. They combine creamy avocado with the rich, smooth texture of deviled egg filling, bringing a bright, green pop of color to your plate. These little bites are both healthy and satisfying, perfect for when you want something light but tasty.
I love making these for gatherings because they’re easy to put together and always get such great feedback. The avocado adds a gentle, buttery flavor that makes the filling extra creamy without needing much mayo or extra fat, which is a nice bonus. Plus, I like to sprinkle a little paprika or chili powder on top for just a hint of spice and a pretty touch.
These Avocado Deviled Eggs are wonderful served chilled and make a great appetizer or snack. I often bring them to picnics or family get-togethers because they stay fresh and look inviting. Whenever I make these, someone usually asks for the recipe, and I always tell them it’s a perfect way to enjoy something classic with a fun, green upgrade.
Key Ingredients & Substitutions
Eggs: Fresh large eggs work best here. Older eggs peel more easily, so if yours are very fresh, peel carefully to keep whites smooth.
Avocado: Choose a ripe, soft avocado for creamy filling. If you need a substitute, mashed hummus or cream cheese can add creaminess but will change flavor.
Mayonnaise: This adds richness, but you can swap it with Greek yogurt for a lighter option.
Dijon Mustard: Gives a slight tang and depth. If unavailable, yellow mustard or a bit of horseradish work well.
Lemon Juice: Fresh juice brightens the filling and prevents avocado from browning. Lime juice can also be used.
How Do You Get Creamy and Smooth Avocado Deviled Egg Filling?
Getting the filling smooth is key for creamy deviled eggs. Here’s how:
- Mash the avocado first with a fork before mixing in the yolks.
- Add mayonnaise and mustard gradually to control texture.
- Mix gently but thoroughly to combine all ingredients evenly.
- If mixture feels thick, a little extra lemon juice or mayo helps loosen it up.
- Use a piping bag or small spoon for neat, even filling in egg whites.
This careful mixing keeps the filling light, creamy, and easy to spread.
Equipment You’ll Need
- Medium saucepan – I like it because it heats the eggs evenly and is easy to handle.
- Ice water bowl – helps cool the eggs quickly and makes peeling easier.
- Sharp knife – useful for slicing the eggs carefully without crushing them.
- Mixing bowl – for mashing and mixing the yolks with avocado and other ingredients.
- Small spoon or piping bag – makes filling the egg whites neat and quick.
Flavor Variations & Add-Ins
- Mix in crumbled bacon or diced cooked shrimp for extra protein and texture.
- Use Greek yogurt instead of mayonnaise for a healthier, tangy twist.
- Add chopped red onion, chives, or dill for more freshness and flavor.
- Try spicy kick by stirring in a dash of hot sauce or chopped jalapeños.
How to Make Avocado Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice (freshly squeezed)
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus about 10-12 minutes for cooking the eggs and 5 minutes chilling time. Overall, you’ll spend around 30 minutes from start to finish for a fresh, tasty appetizer.
Step-by-Step Instructions:
1. Boil the Eggs:
Place the eggs in a single layer at the bottom of a saucepan. Pour cold water over the eggs until the water is about an inch above them. Heat the pan over medium-high until the water comes to a rolling boil. Once boiling, cover the pan with a lid and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes to cook fully.
2. Cool and Peel the Eggs:
Drain the hot water from the pan and transfer the eggs into a bowl filled with ice water. Let them cool completely for about 5 minutes. This makes them easier to peel. When cool, gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl, and set aside the egg whites.
3. Prepare the Avocado Filling:
To the bowl with egg yolks, add the peeled and pitted ripe avocado, mayonnaise, Dijon mustard, lemon juice, and garlic powder. Mash everything together using a fork or a fork and mix until the mixture is smooth and creamy. Taste and season with salt and black pepper as you like.
4. Fill and Garnish the Eggs:
Using a small spoon or a piping bag, spoon or pipe the avocado mixture into each hollowed egg white half. Sprinkle a little paprika on top for color and flavor. Garnish each egg with a small fresh cilantro leaf to finish.
5. Serve and Enjoy:
Chill the filled eggs in the refrigerator for a little while if you like, then serve as a tasty appetizer or snack. Enjoy your creamy, flavorful avocado deviled eggs!
Can I Use Hard-Boiled Eggs Made Ahead of Time?
Yes! You can boil and peel the eggs up to 2 days in advance. Store them in the refrigerator in an airtight container and fill them with the avocado mixture just before serving for the freshest taste.
What If I Don’t Have Dijon Mustard?
No worries! Regular yellow mustard or a small pinch of ground mustard can work as substitutes. They’ll give a slightly different flavor but still add nice tanginess.
How Can I Keep the Avocado from Turning Brown?
The lemon juice in the recipe helps prevent browning. Also, prepping and serving the eggs soon after filling them keeps them bright and fresh. If needed, cover and refrigerate them tightly until ready to serve.
Can I Make This Recipe Vegan or Dairy-Free?
To make it vegan, substitute the eggs with halved cooked potatoes or mushrooms, and use vegan mayonnaise or mashed chickpeas instead of egg yolks. For dairy-free, simply ensure the mayo you use is free of dairy ingredients.