Deviled eggs are such a fun party appetizer, and if you’re an avocado lover, you’ll absolutely love these cute little Avocado Deviled Eggs!
Creamy, tangy, fresh-tasting, delicious! They are super easy and quick to make.
Using avocado is a great way to give this classic favorite a healthy twist. You’ll love every single bite!
Deviled eggs are such a popular appetizer, and you can customize them in so many ways. My all-time favorite is Smoked Salmon Deviled Eggs. Whenever I go to brunch parties or potlucks, it’s always a guarantee that someone will bring these. And I LOVE it. They are so delicious I can never stop at one..or two…or three…
Today, I’m sharing a fun twist of the classic: Avocado Deviled Eggs! Avocado adds the perfectly creamy and buttery texture, and it’s the perfect opportunity to make this appetizer just a little healthier…so you can eat that 4th or 5th one without feeling guilty!
And hey, if you want to skip the yolks entirely, simply fill them with my easy 4-ingredient guacamole instead!
Why I love these cute little avocado deviled eggs:
- So fun to eat! These are the perfect finger food for any party.
- Easy to make: Nothing complicated. Just a few simple and straightforward steps!
- Prep-ahead friendly: You can cook the eggs up to a week in advance.
- Healthier than the traditional recipe thanks to the use of avocado.
Fun fact: Have you ever wondered why they are called deviled eggs? It refers to the classic addition spicy cayenne pepper, which you can add to these.
Jump to:
4 Ways to Make Hard Boil Eggs
As you can imagine, hard boiling eggs is the first step! There are 4 main ways to do this. Whichever method you use, remember to always transfer them to an iced bath when ready.
- Stovetop: In a pot, bring water to a boil, enough to fully submerge. Carefully lower each egg into the simmering water. Cover and simmer on low for just 1 minute. Turn off the heat. Let them sit in the hot water, covered, for 14 minutes.
- Steaming: Grab a steamer basket. Add water to a pot, enough for water to sit under the basket. Place the basket on top and bring to a boil, covered. Place the eggs in the steamer basket, cover, and steam over medium-high heat for 10 minutes.
- Instant Pot: Place some water into the Instant Pot, enough to cover just below where the steamer basket or trivet. Place eggs on top of the basket. Secure the lid and set the cook time for 5 minutes on high pressure. Then, do a natural release for 5 minutes, and safely turn the vent cap to release the remaining pressure (I use a wooden spoon to reach the cap). Carefully open the lid away from you.
- Specialty cookware: Use a specialty egg cooker and follow manufacturer’s directions. I don’t personally own one, but they are quite convenient.
And if you decide to hard boil a few extra one, use them to make my Spinach Egg Salad!
How to Pick the Perfect Avocados
Ripe avocados are essential to making avocado deviled eggs, as you need to be able to mash them into a creamy consistency. To check if an avocado is ripe, press it gently and if it yields, it’s ripe. If it gives resistance, give it a few extra days. By the same token, they can’t be too soft either – this means it may be overripe.
Hass avocados are the creamiest kind of avocados.
Ingredient Notes
Below are a few helpful ingredient notes. Per usual, please refer to the recipe card down below for the full list with quantities.
- Large eggs: Did you know that the fresher they are, the harder they are to peel? For this recipe, I’d recommend getting them at the grocery store rather than at the farmer’s market, if that’s your thing.
- Avocados: For 12 servings, you’ll need 2 medium avocados. Make sure they are ripe and soft enough for mashing.
- Lime: I use about half a lime, but definitely adjust to taste.
- Fresh cilantro or chives, for mix-in and for garnishing.
- Greek yogurt or sour cream: Adds extra creaminess and moisture.
- Salt, pepper, garlic powder to taste
Step-by-Step Tutorial
Making this recipe is very easy! They come together in just a few simple steps, and you can prep a few components in advance.
Step 1 | Hard boil the eggs
First of all, you need to hard boil the eggs properly. It is important that the yolks are cooked until solid since you will be mashing them. Soft-boiled eggs will not work.
In a pot, bring water to a boil, enough to fully submerge. Carefully lower each egg into the simmering water. Cover and simmer on low heat for just 1 minute. Turn off the heat. Let the them sit in the hot water, covered, for 14 minutes. Transfer to a bowl with ice cold water and let cool completely. Peel and slice in half lengthwise.
For more cooking methods, see my “4 Ways to Make Hard Boil Eggs” section above.
Step 2 | Make the filling
Carefully, scoop out the yolks. In a bowl, mash the yolks with avocado, lime juice, mayo (or Greek yogurt or sour cream), cilantro or chives, garlic powder, and salt and pepper to taste.
Adjust consistency to taste. For example, for more moisture or creaminess, add more mayo. For more acidity, add more lime juice.
Step 3 | Pipe filling and decorate
Transfer the filling into a Ziploc bag or a piping bag. Snip off the corner and pipe the filling onto the egg whites. Garnish on top and serve immediately. You can also set up a bag with your favorite decorative piping tip.
How to Pipe and Decorate Deviled Eggs
If you want to make these avocado deviled eggs extra fancy, I’d recommend using a large decorative piping tip. I use these extra-large piping tips. Here’s how:
- Snip off a corner from the large ziploc bag or piping bag. Insert the piping tip.
- Insert the filling into the bag halfway through. Push the filling all the way down, remove excess air.
- Twist the bag where the filling ends. Then, hold the bag with both hands, and with your dominant hand, apply pressure on the filling and pipe.
- Once you are done piping the mixture, decorate! Garnish these avocado deviled eggs with chopped chives or cilantro, or sprinkle with paprika, cayenne pepper, or chili powder.
Prep Ahead Tips
I’d recommend serving these immediately because avocado, by nature, starts to brown once it’s exposed to air. While you can’t make it well in advance, you can prep a few components ahead:
- Cook the eggs. Unpeeled hard boiled eggs will last in the fridge for about 1 week. If peeled, they will last for 2 to 3 days.
- If you’re planning to scoop out the yolks ahead, do so about 2 days ahead. Store the yolks in a separate container, refrigerated.
- When ready to serve, make the filling as directed and assemble.
Variations and Substitutions
If you’re looking for ideas on how to further customize these, here are a few…because who doesn’t love a twist on a twist?
- Fill it with guacamole instead. Want to skip the yolks? Use guac instead. This is a much healthier option too!
- Mix-in ideas: cooked bacon bits, capers, diced tomatoes, onions.
- For a kick, add diced jalapenos or cayenne pepper.
- Another option is to use an extra creamy avocado instead of yogurt or sour cream.
Pairing and Serving Ideas
Whenever I’m making my avocado deviled eggs, I always serve them on a special platter designed specifically for these. Otherwise, they will tip over and make a mess.
Serve these as appetizers or snacks at potlucks or parties. These would be great for an Easter or Spring-themed brunch, which is exactly what I’m doing. I’ll be serving my Fresh Spring Salad and Parmesan Roasted Asparagus as well! For dessert, I’ll do my Strawberry Bread. It will be lovely!
Here are more lovely brunch appetizer ideas:
Recipe FAQs
There are several ways. I usually boil water and let the eggs sit in the water (heat turned off) for about 14 minutes. Other methods include steaming, using the Instant Pot or a specialty appliance. Detailed instructions under “Notes” within the recipe card down below.
I would not recommend that, as the lime juice keeps the filling from turning brown. If you’re going to eat them immediately, that’s fine, but if it’s going to sit on the counter for more than 1 hour, definitely use lime juice.
You can use an additional creamy avocado for the filling until you get the right consistency.
About 2 to 3 hours, depending on how warm it is. After that, the filling may start turning brown.
It’s healthier than the classic recipe because it uses healthy fats, avocado and plain Greek yogurt.
This recipe was published in 2019 and updated in March 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Make sure the avocados are ripe, as they need to be soft enough to mash. When you gently press the avocado, it should give. It shouldn’t feel hard and it shouldn’t be too soft either.
- Hass avocados are the creamiest kind. Highly recommended.
- If preferred, hard boil a few additional eggs just in case they break while peeling. It happens sometimes. If you don’t end up needing them, save them for another recipe, such as this Salmon Cobb Salad!
- To make it easier to pipe the filling, use a Ziploc or piping bag with the corned snipped off. Feel free to use large decorative tips as well.
- Serve on a special deviled eggs serving platter so they don’t tip over. You can find them online or at retail stores. If you’re planning to transport these, use this portable container.
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Avocado Deviled Eggs
Equipment
- 1 Piping bag or resealable plastic bag
Ingredients
- 6 large eggs
- 2 medium RIPE avocados - see note below
- ½ a fresh lime - plus more to taste
- 1 to 2 tablespoons Greek yogurt, plus more as needed - or sour cream or mayo
- 1 tablespoon finely chopped cilantro or chives - plus more for garnish
- Garlic powder to taste
- Salt and pepper to taste
- Cayenne pepper or paprika for garnish (optional) - or chili powder
Instructions
- Hard-boil the eggs: Add water into a medium pot, enough to fully submerge the eggs in one layer. Over medium-high heat, bring to a simmer. Carefully lower each egg into the simmering water over low heat. Cover and simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water, covered, for 14 minutes. Once ready, transfer to a bowl with iced water and let them cool completely. Tip: use a timer, as even 1 extra minute can cause them to overcook.
- Peel and cut each egg in half lengthwise. Scoop out the yolks and transfer to a bowl. Meanwhile, you can store the egg whites in the fridge – the colder, the better.
- Make the avocado filling: In a bowl, mash the egg yolks, avocado, freshly squeezed lime juice, Greek yogurt, chopped cilantro or chives, garlic powder, salt and pepper to taste. Adjust the consistency if needed: For more moisture, add more yogurt. For more acidity, add more lime juice.
- Arrange the egg white halves on a deviled egg serving platter.
- Transfer the filling into a Ziploc bag and snip off the corner. Pipe the filling into the egg whites. Note: If using a decorative piping tip, insert the piping tip into the corner of the bag first and snip off the corner. Add the filling and pipe.
- Garnish with more chives or cilantro. If desired, sprinkle with cayenne pepper or paprika. Serve immediately. Enjoy!
Notes
- How to pick ripe avocados: When you gently press the avocado, it should give. It shouldn’t feel hard and it shouldn’t be too soft either.
- If preferred, hard boil a few extra eggs if you can because sometimes things happen, and you end up breaking the egg while peeling.
- Prep ahead: The eggs can be cooked ahead of time. Unpeeled hard boiled eggs last about 7 days in the fridge, and peeled ones last about 2 or 3 days. Once ready to serve, prepare the filling and assemble.
- 4 ways to hard boil eggs:
- Stovetop: In a pot, bring water to a boil, enough to fully submerge the eggs. Carefully lower each egg, cover and simmer for just 1 minute. Turn off the heat. Let them sit in the hot water, covered, for 14 minutes.
- Steam: Steam for 10 minutes using a steaming basket in a pot with water over medium-high heat.
- Instant Pot: Add water to the Instant Pot, enough to reach below the steaming basket or trivet. Add eggs on top, seal lid, and pressure cook on high for 5 minutes. Do a natural release for 5 minutes, and then release leftover pressure through the vent cap.
- Specialty cookware: Use a specialty egg cooker appliance and follow manufacturer’s directions.
- Greek yogurt: Use an additional creamy avocado or until you get the right consistency. You can also use sour cream or mayo.
- Lime: Lemon.
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