Avocado Deviled Eggs are not only delicious, but they’re also a healthier version of the classic deviled egg. The avocado brings a vibrant green color, natural creaminess, and a dose of nutrients like potassium and fiber. These eggs are paleo-friendly, low-carb, gluten-free, and dairy-free. Whether you’re serving them at a brunch, holiday table, or picnic, they’ll be gone in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
hard-boiled eggs, peeled and halved ripe avocado lime or lemon juice (freshly squeezed) Dijon mustard garlic powder salt black pepper paprika (for garnish) fresh cilantro or chives (optional, for garnish)
Directions
Slice the hard-boiled eggs in half lengthwise and remove the yolks.
In a mixing bowl, mash the yolks with the avocado until smooth and creamy.
Add lime or lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
Taste and adjust seasoning if needed.
Spoon or pipe the avocado mixture back into the egg whites.
Garnish with a sprinkle of paprika and chopped cilantro or chives, if desired.
Serve immediately or refrigerate until ready to serve.
Servings and timing
This recipe makes 12 deviled egg halves (from 6 whole eggs), serving 4–6 people. Prep time: 15 minutes Cook time (for boiling eggs): 10 minutes Total time: 25 minutes
Variations
Spicy Kick: Add a dash of hot sauce, sriracha, or finely diced jalapeño.
Everything Bagel Style: Garnish with everything bagel seasoning.
Greek-Inspired: Mix in chopped Kalamata olives and dill.
Smoked Flavor: Add a bit of smoked paprika or a drop of liquid smoke to the filling.
Storage/Reheating
Avocado deviled eggs are best eaten fresh, as avocado can brown over time.
To store, place in an airtight container in the refrigerator and consume within 24 hours. To help reduce browning, press plastic wrap directly onto the surface of the filling. Do not freeze. No reheating required—serve cold.
FAQs
Can I make avocado deviled eggs ahead of time?
You can prepare the eggs and filling separately a few hours in advance. Assemble just before serving to keep the filling fresh and green.
How do I keep the avocado from turning brown?
Use fresh lime or lemon juice and store the filling tightly covered with plastic wrap pressed directly against the surface.
Can I use guacamole instead of fresh avocado?
Yes, but guacamole may contain added ingredients like onions and tomatoes, which can affect the texture and flavor.
Are these eggs keto-friendly?
Yes, they are low in carbs and high in healthy fats and protein—great for a keto diet.
What’s the best way to mash the yolks and avocado?
A fork works well for mashing, or use a mini food processor for a smoother texture.
Can I pipe the filling into the egg whites?
Absolutely. Use a piping bag or zip-top bag with the corner snipped for a neat presentation.
What kind of mustard works best?
Dijon mustard adds a tangy kick, but yellow mustard can be used for a more traditional flavor.
Can I add cheese to the filling?
Yes, a bit of grated parmesan or crumbled feta adds great flavor—just note this makes the recipe no longer dairy-free.
How long do deviled eggs last in the fridge?
Best enjoyed within 24 hours, but can be kept up to 2 days with some browning expected.
Can I use other herbs besides cilantro?
Yes, chives, dill, or parsley work well and add a fresh touch.
Conclusion
Avocado Deviled Eggs are a nutritious, delicious, and eye-catching twist on the classic appetizer. With their smooth, creamy filling and bold flavor, they offer a healthier way to enjoy a crowd-favorite dish. Whether you’re preparing a holiday spread or a light snack, these deviled eggs are sure to impress with every bite
Avocado Deviled Eggs are a creamy, heart-healthy twist on the classic appetizer. Made with ripe avocado instead of mayo, they’re packed with flavor, nutrients, and a vibrant green hue—perfect for brunches, parties, or low-carb snacking.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes (for boiling eggs)
Total Time:25 minutes
Yield:12 deviled egg halves (serves 4–6)
Category:Appetizer
Method:No-Cook (plus boiling)
Cuisine:American
Ingredients
6 large eggs, hard-boiled and peeled
1 ripe avocado
1 tbsp fresh lime or lemon juice
1 tsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp salt (or to taste)
1/8 tsp black pepper
Paprika, for garnish
Chopped fresh cilantro or chives, for garnish (optional)
Instructions
Slice the hard-boiled eggs in half lengthwise and remove the yolks.
In a bowl, mash the yolks with the avocado until smooth and creamy.
Add lime or lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix well to combine.
Taste and adjust seasoning if needed.
Spoon or pipe the mixture back into the egg white halves.
Garnish with paprika and chopped herbs, if desired.
Serve immediately or refrigerate until ready to serve.
Notes
Use firm, ripe avocado for best texture.Press plastic wrap directly onto the surface of the filling to prevent browning if storing.For extra flavor, mix in hot sauce or finely diced jalapeño.Can prep the eggs and filling separately, then assemble before serving.Best eaten within 24 hours.
