Hey y’all! Looking for a fresh, flavorful twist on a classic party snack? These Avocado Deviled Eggs are creamy, vibrant, and oh-so-easy to make. Bursting with healthy fats and zesty flavor, they’re perfect for potlucks, picnics, brunches, or simply treating yourself. Let’s get cooking!
Why You’ll Love This
- Irresistibly creamy filling with wholesome avocado.
- Lighter than traditional Deviled Eggs—no mayo required!
- Ready in under 30 minutes, perfect for busy days.
- Great for parties, meal prep, or healthy snacking.
- Easy to customize with your favorite toppings.
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon fresh lime juice
- 2 teaspoons Dijon mustard
- 2 tablespoons plain Greek yogurt
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of smoked paprika, for garnish (optional)
- Extra cilantro or chives, for garnish
Directions
Step 1: Hard-boil the Eggs
Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. Transfer eggs to an ice bath and let cool for at least 5 minutes.
Step 2: Peel and Halve the Eggs
Once cooled, gently tap the eggs on a hard surface and peel off the shells. Slice each egg in half lengthwise.
Step 3: Make the Avocado Filling
Scoop the yolks into a mixing bowl. Add the avocado, lime juice, Dijon mustard, Greek yogurt, red onion, cilantro, garlic powder, salt, and pepper. Mash together until smooth and creamy.
Step 4: Fill the Egg Whites
Using a spoon or piping bag, evenly fill each egg white half with the avocado mixture. Sprinkle with smoked paprika and extra cilantro or chives, if desired.
Step 5: Serve
Arrange the Avocado Deviled Eggs on a platter and serve immediately for the best texture and flavor.
Notes
- For extra smooth filling, use a food processor to blend the filling ingredients.
- Use eggs that are 7-10 days old for easier peeling.
- Rub a bit of lemon or lime juice on exposed avocado to help prevent browning.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or minced jalapeño to the filling.
- Bacon Lover: Stir in some crispy crumbled bacon for savory crunch.
- Pickle Power: Add sweet pickle relish for a tangy flavor boost.
Required Equipment
- Medium saucepan
- Mixing bowl
- Knife and spoon
- Piping bag or spoon (for filling)
- Serving platter
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly, but a squeeze of lime helps preserve its green color.
Suggested Pairings & Serving Recommendations
- Pair with a light, crisp white wine, such as Sauvignon Blanc.
- Serve as part of a brunch spread with fruit salad and toast.
- Enjoy alongside veggie trays or grilled chicken at summer BBQs.
Pro Tips
- Don’t overcook the eggs; use a timer for perfect yolks.
- Chill the filling for 10 minutes before piping for a cleaner look.
- Garnish just before serving for the freshest flavor and appearance.
FAQ
- Can I make Avocado Deviled Eggs ahead of time?
Yes, you can make them a few hours ahead, but for best color and texture, fill and garnish just before serving. - How do I keep the avocado from browning?
A good squeeze of lime juice in the filling and covering with plastic wrap in contact with the surface helps slow browning. - Can I substitute Greek yogurt?
Absolutely! You can use sour cream or regular mayo instead of Greek yogurt if you prefer.
Prep time: 15 minutes
Total time: 27 minutes
Yield: 12 Avocado Deviled Eggs
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon fresh lime juice
- 2 teaspoons Dijon mustard
- 2 tablespoons plain Greek yogurt
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of smoked paprika, for garnish (optional)
- Extra cilantro or chives, for garnish
Instructions
-
1Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. Transfer eggs to an ice bath and let cool for at least 5 minutes.
-
2Once cooled, gently tap the eggs on a hard surface and peel off the shells. Slice each egg in half lengthwise.
-
3Scoop the yolks into a mixing bowl. Add the avocado, lime juice, Dijon mustard, Greek yogurt, red onion, cilantro, garlic powder, salt, and pepper. Mash together until smooth and creamy.
-
4Using a spoon or piping bag, evenly fill each egg white half with the avocado mixture. Sprinkle with smoked paprika and extra cilantro or chives, if desired.
-
5Arrange the Avocado Deviled Eggs on a platter and serve immediately for the best texture and flavor.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
95cal
Protein:
6 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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