These cute Avocado Deviled Eggs are the perfect appetizer or finger food for any occasion. They are so easy to make and so yummy!
Made with hard-boiled eggs, avocado, fresh lime juice, cilantro or chives, seasoning, and a little bit of mayo. This avocado deviled eggs recipe is very simple, and many of the steps can be prepped ahead to make it even easier!
I love serving these at gatherings around spring time. It’s the perfect seasonal appetizer that everyone will love. Let me show you how to make these!
Deviled eggs are one of my favorite appetizers ever! They are so cute, easy to eat, and very versatile. You can literally make up thousands of flavors for the filling! Today, I’m making these cute little avocado deviled eggs…and oh my, they are so good!
The avocado filling is very simple, with only a few ingredients needed. The star ingredients in the avocado filling are obviously egg yolks and ripe avocados. It’s also got cilantro or chives, a little bit of mayo for moisture, lime juice, and spices.
Plus, there are many steps in this avocado deviled deviled eggs recipe that can be prepped ahead to save you time, especially if you’re cooking multiple things.
By the way, have you checked out my smoked salmon deviled eggs recipe yet?
You only need a few ingredients to make these easy avocado deviled eggs.
My biggest recommendation is to use ripe avocados to get the right consistency. Underripe avocados will not work properly to make avocado deviled eggs.
To give you an idea, here is a list of the ingredients you need, and the quantities can be found in the recipe card down below.
- Eggs: For 12 deviled eggs, I use 6 eggs. They should be hard-boiled until the eggs are set (full instructions below and in the recipe card!). Quick tip: hard-boil a few extra eggs if you can because sometimes things happen, and you end up breaking the egg while peeling it (been there, done that).
- Ripe avocado: Use 1 large avocado or 2 small avocados. Make sure it’s ripe and soft, so you can mash it easily.
- Lime juice: Freshly squeezed. This will keep the avocado from turning brown.
- Cilantro or chives: Plus more for garnish, if desired. I love adding cilantro and chives to the filling, but if this is not your thing, feel free to skip it.
- Mayonnaise: It will add moisture and texture. Otherwise, it will be dry. You could also use sour cream or plain Greek yogurt, but add a bit more seasoning to the filling.
- Garlic powder: For flavor.
- Salt and pepper to taste.
The Avocado Filling
The avocado and egg yolk filling is very simple and easy to make!
Only a few ingredients needed here: cooked egg yolks, a ripe avocado, cilantro or chives, mayo (or sour cream or Greek yogurt), freshly squeezed lime juice, garlic powder, salt and pepper. Then, all you have to do is just mash it until evenly combined.
And really, there are no exact measurements for the filling as long as you get the flavor profile you want with the right consistency. The consistency should be moist but have body so it maintains its shape after you pipe it.
Here are a few tips to make a yummy filling with the right consistency:
- Make sure the avocado is ripe and soft.
- The mayo will help with moisture and flavor. If you don’t want to use mayo, use sour cream or Greek yogurt, but you may need to add extra seasoning.
- The freshly squeezed lime juice will help keep the avocado from turning brown, which is something that occurs naturally. It will also add flavor and moisture.
How to Hard-Boil Eggs
When making these avocado deviled eggs, or any deviled eggs recipe in general, the eggs have to be properly hard-boiled. This means that the egg yolks need to be set and firm. You can’t use runny egg yolks for the filling.
Luckily, hard-boiling eggs is super simple and pretty much hands-off.
Here’s how to hard-boil eggs perfectly:
- In a pot large enough to fit all the eggs in a single layer, bring water to a boil. You’ll need sufficient water to fully submerge the eggs.
- Lower the eggs into the boiling water carefully without breaking them. Cover the pot with the lid. Quick tip: if you can, boil an extra egg or 2 just in case one breaks.
- Let them simmer for 1 minute with the lid on.
- Turn the heat off and leave the lid on. Just let the eggs sit in the hot water for 14 minutes. Don’t pull them out too early; this is how long it takes to ensure the egg yolks are fully set. At this point, you can test one of the eggs to check that the yolks are fully set.
- Run the eggs under cold water and peel them. Cut them in half lengthwise.
Tips for Piping the Filling
Piping the avocado filling into the egg whites is fun and easy!
I use a large piping tip inserted into a large ziploc bag. But you don’t have to use a piping tip if you don’t have one. Just add the filling into a ziploc bag and snip off the corner to pipe the filling into the egg whites.
You could also try to spoon the avocado filling into the egg whites.
Prep Ahead Tips
The avocado deviled eggs cannot be made ahead entirely, but there are a few steps that can be prepped 1 day in advance:
- The eggs can be cooked the day before.
- You can also peel the cooked eggs, slice them, and separate the egg whites from the yolks. If needed, gently rinse the egg whites and pat them dry. Place the egg yolks in a separate bowl and or container and refrigerate, covered.
The filling should be made right before serving. This is because the avocado will naturally start turning pale brown after a few hours when exposed to air.
These avocado deviled eggs are so delicious and easy to make!
I love how versatile deviled eggs are – you can pretty much fill them with all sorts of flavor combos. The avocado filling in this recipe is definitely one of my faves. I also love the filling in my smoked salmon deviled eggs! SO good!
Tips for Success
- Make sure you use ripe avocados to get the right consistency and texture.
- If you can, boil a few additional eggs just in case. I don’t know about you, but sometimes I break the eggs whites when peeling. You could also use it as an egg yolk tester if you want to double-check that the yolks are fully set.
- Adjust the ingredient quantities for the filling if needed. If you want more moisture, add more mayo (or sour cream or Greek yogurt) or a few more squeezes of lime juice. You can also add extra avocado. Up to you!
Avocado Deviled Eggs
- 6 large eggs
- 1 large RIPE avocado (or 2 small avocados, make sure it’s ripe)
- ½ a small lime, or to taste
- 1 tablespoon finely chopped cilantro or chives (optional)
- 1 tablespoon mayonnaise, plus more as needed (or sour cream or Greek yogurt)
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Hard-boil the eggs: In a pot large enough to fit all the eggs in a single layer, bring water to a boil (enough water to fully submerge the eggs). Carefully lower each egg into the simmering water. Cover with the lid, let the eggs simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water, covered, for 14 minutes. Once ready, rinse the eggs over cold water and peel them. Tip: If you can, cook an additional 1 or 2 eggs just in case one breaks while peeling.
- Cut each egg in half lengthwise. Remove the egg yolks into a bowl and cover it. Refrigerate the egg whites and the egg yolks for 30 minutes (or overnight, if preferred).
- Make the avocado filling: In a bowl, mash the egg yolks, avocado, garlic powder, mayonnaise, freshly squeezed lime juice to taste, and cilantro or chives (optional). Season with salt and pepper to taste. Adjust the consistency if needed: For more moisture, add more mayo. For more acidity, add more lime juice.
- Add the filling to a Ziploc bag and snip off the corner. Pipe the filling into the egg whites. Note: If using a piping tip, insert the piping tip into the corner of the bag first and then snip off the corner. Then add the filling and pipe.
- Garnish with more chives or cilantro if desired. Serve immediately.
- Avocado: Make sure to use a ripe avocado so you can get the right consistency.
- Adjust the consistency as needed: For more moisture, add more mayo (or sour cream, Greek yogurt). For more acidity, add more lime juice.
- Piping: I always use a large piping tip and a Ziploc bag, although a piping tip isn’t necessary. You could also just spoon the filling into the egg whites.
- Prep ahead: The eggs can be boiled and sliced and the day before. You can also remove the cooked egg yolks in advance and refrigerate. Cover before refrigerating.
- Don’t make the filling in advance. The avocado will turn brown if stored overnight.