Let’s take a fresh twist on a classic picnic favorite—these Avocado Deviled Eggs are rich, colorful, and oh-so-satisfying! Creamy avocado replaces some of the usual mayo for a vibrant, slightly tangy filling that’s perfect for entertaining, snacking, or simply treating yourself to something a little extra.
Why You’ll Love This Recipe
- A Fresh Spin on Classic Comfort: The avocado and lime in these deviled eggs deliver a bright, creamy filling you’ll want on repeat all year.
- Ridiculously Easy & Fast: With just 20 minutes from fridge to table, you can whip these up for surprise guests or a last-minute brunch.
- Vibrant & Crowd-Pleasing Presentation: Their gorgeous green hue and zesty garnish make Avocado Deviled Eggs a total showstopper at any gathering.
- Lighter, But Still Indulgent: By swapping in avocado and reducing mayo, you get all the lusciousness of deviled eggs with a better-for-you twist.
Ingredients You’ll Need
Want creamy, dreamy Avocado Deviled Eggs? You only need a handful of staple ingredients—each one plays a starring role, bringing color, tang, and freshness to every bite. Here’s what makes these eggs sing!
- 6 hard-boiled large eggs: The foundation! Cook them just right so the whites are firm and yolks are velvety—not chalky.
- 3 tablespoons reduced-fat mayonnaise: This keeps things luxuriously creamy and light at the same time.
- 2 tablespoons mashed avocado: The star ingredient! Avocado brings gorgeous color, healthy fats, and a mild, buttery flavor.
- 1 teaspoon minced fresh cilantro: A sprinkle of cilantro gives a note of herby brightness that elevates the whole filling.
- 1/2 teaspoon grated lime zest: Zest wakes things up with a subtle, zippy citrus aroma.
- 1/2 teaspoon lime juice: Just a touch sharpens and balances the richness of the other ingredients.
- 1/8 teaspoon salt: Don’t skip this—just enough to enhance all those bold, fresh flavors.
- 1/8 teaspoon pepper: Adds gentle warmth and that little extra zip.
- Pico de Gallo or tomatoes (optional): If you love a colorful, juicy garnish, this is the cherry on top!
Variations
One of the best things about Avocado Deviled Eggs? They’re endlessly adaptable! Have fun trying new flavors or tailoring the recipe to dietary needs and cravings—experimentation is half the joy here.
- Swap the Herbs: Try fresh dill, parsley, or chives instead of cilantro for a different herby twist that matches your menu.
- Bump Up the Heat: Add a pinch of cayenne, minced jalapeño, or a dash of hot sauce for a spicy, crave-worthy kick.
- Dairy-Free Makeover: Use a vegan mayo or plain mashed avocado in place of mayo if you’re dairy-free or reducing processed ingredients.
- Make it Keto or Paleo: Skip the mayo or choose an avocado oil-based version to keep these Avocado Deviled Eggs perfectly fit for your lifestyle.
How to Make Avocado Deviled Eggs
Step 1: Prepare the Eggs
Start by making sure your eggs are hard-boiled, cooled, and peeled. Cut each egg in half lengthwise—they should slice smoothly if cooked and cooled just right. Gently remove the yolks with a small spoon, being careful not to tear those delicate whites, since they’ll be your little “boats” for the filling. Set the whites aside, along with four of the yolks (save the extras for another use, or snack on them while you work!).
Step 2: Mix the Filling
Add the reserved yolks to a medium bowl and mash them with a fork until they’re completely broken up and fluffy. Blend in the mayonnaise and mashed avocado—make sure the avocado is nice and ripe for that creamy magic! Fold in fresh cilantro, zingy lime zest, lime juice, and sprinkle in the salt and pepper. Taste the filling; a little more lime juice, salt, or even an extra spoonful of avocado can adjust it perfectly to your liking.
Step 3: Fill the Egg Whites
Scoop the avocado filling into each egg white half. For a fancier finish, load it into a piping bag fitted with a star tip—or just snip the corner off a zip-top bag. Either way, a generous dollop in each egg makes a beautiful bite. Top with tomatoes or a spoonful of Pico de Gallo if you’re feeling festive!
Step 4: Chill and Serve
Pop your finished Avocado Deviled Eggs in the fridge for at least 10–15 minutes before serving. This quick chill helps the filling firm up slightly and lets the flavors meld, so every bite is cool, creamy, and utterly delicious.
Pro Tips for Making Avocado Deviled Eggs
- Eggs that Peel Easily: For shells that slip right off, use eggs that are a few days old and cool them in ice water immediately after boiling.
- Vibrant Green Filling: To keep the avocado mixture bright, cover the surface with plastic wrap before chilling and add the lime juice right after mashing.
- Filling Choice: A piping bag will give you a picture-perfect finish, but a simple spoon works great for a rustic, homey vibe.
- Make-Ahead Savvy: Prep the eggs and filling separately, then combine just before serving for the freshest flavor and color.
How to Serve Avocado Deviled Eggs
Garnishes
Dress them up any way you like: a sprinkle of extra cilantro, a dusting of smoked paprika, or a colorful spoonful of Pico de Gallo or diced tomatoes will brighten your platter. Try a thin slice of radish or jalapeño for a little crunch and visual flair. The vibrant green filling truly welcomes playful, punchy garnishes!
Side Dishes
Avocado Deviled Eggs pair beautifully with a crisp garden salad, a bowl of tortilla chips and salsa, or light grilled veggies. For brunch, they shine alongside fruit salad or freshly baked toast. Honestly, they’re the kind of finger food that complements almost anything on a picnic or party table.
Creative Ways to Present
Set your eggs on a bed of leafy greens or arrange them in a circle around a bowl of salsa verde for a festive, inviting look. Use colorful serving platters or mini cupcake liners to separate flavors if you’re making a few variations. For parties, try threading a halved cherry tomato on a decorative pick and nestle it right into each Avocado Deviled Egg for an extra pop of color.
Make Ahead and Storage
Storing Leftovers
Keep leftover Avocado Deviled Eggs covered tightly in the refrigerator—ideally pressed with a piece of plastic wrap directly on the filling’s surface to prevent the avocado from browning. They’re at their best within 24 hours but will keep for up to two days. Just be sure to store them in a single layer so they don’t topple over.
Freezing
Deviled eggs, especially those with avocado, don’t freeze well—the texture of both egg and avocado turns watery and mushy once thawed. It’s best to make only what you’ll eat fresh, so every bite is creamy, light, and perfect.
Reheating
There’s no need to reheat Avocado Deviled Eggs—just enjoy them cold, straight from the fridge! If you prefer them to lose their chill, bring them to room temperature for about 15 minutes before serving for the creamiest texture.
FAQs
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Can I make Avocado Deviled Eggs ahead of time?
Yes! You can prepare the egg whites and the filling up to a day in advance—store them separately, then fill and garnish just before serving for the freshest flavor and appearance.
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How do I keep the avocado filling from browning?
Mix in the lime juice right away, and cover the filling’s surface tightly with plastic wrap to minimize air exposure. As long as it’s well sealed, your Avocado Deviled Eggs should stay beautifully green for several hours.
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Can I use regular mayonnaise instead of reduced-fat?
Absolutely! Regular mayonnaise will work just as well—use your favorite brand or even homemade mayo for an extra-rich flavor in your Avocado Deviled Eggs.
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What can I substitute for cilantro if I’m not a fan?
If cilantro isn’t your thing, fresh dill, chives, or parsley are all wonderful options. Each herb adds its own fresh note without overwhelming the avocado or eggs.
Final Thoughts
If you’re craving something creamy, vibrant, and full of flavor, these Avocado Deviled Eggs are just waiting for a spot at your table. Share them at your next potluck or simply treat yourself to a batch for snack time—you’re in for a bite-sized delight that always brings a smile. Enjoy every zesty, avocado-kissed mouthful!
Print
Avocado Deviled Eggs Recipe
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 dozen 1x
- Category: Appetizer
- Method: Mixing, Mashing
- Cuisine: American
- Diet: Vegetarian
Description
These Avocado Deviled Eggs are a creamy and flavorful twist on the classic appetizer. The addition of avocado gives them a rich texture and a zesty lime flavor that pairs perfectly with the traditional deviled egg filling. Garnish with Pico de Gallo or tomatoes for a fresh finish.
Ingredients
Ingredients:
- 6 hard-boiled large eggs
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons mashed avocado
- 1 teaspoon minced fresh cilantro
- 1/2 teaspoon grated lime zest
- 1/2 teaspoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Pico de Gallo or tomatoes, optional
Instructions
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use).
- In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime zest, lime juice, salt, and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0.1g
- Sodium: 109mg
- Fat: 5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Protein: 3.6g
- Cholesterol: 186mg
