Avocado Deviled Eggs



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These avocado deviled eggs are a delicious and healthy alternative to the classic recipe. They feature a creamy filling made with avocado, lime, cilantro and paprika – no mayo needed!

If guacamole and classic deviled eggs had a baby these avocado deviled eggs would be it!

Avocado deviled eggs near one another on a plate and topped with a dash of paprika and fresh herbs.

Why You’ll Love This Recipe

  • Nutrient-Packed: Avocados bring healthy fats, fiber, and a host of vitamins to this classic dish, making it even more nourishing.
  • Easy to Make: With straightforward instructions and common ingredients, you can whip up a batch in no time.
  • Visually Appealing: The vibrant green of the avocado filling makes these deviled eggs a standout addition to any spread.
Ingredients measured out to make Avocado Deviled Eggs: cilantro, lime juice, salt, eggs, pepper, garlic powder and avocado.

Ingredients Needed

  • large eggs – the base of the dish, boiled to perfection.
  • ripe avocado – adds creaminess and a dose of healthy fats.
  • freshly squeezed lime juice – brings brightness and acidity to balance the flavors.
  • cilantro – finely chopped for a fresh, herby touch, plus more for garnishing.
  • garlic powder – gives a subtle, savory depth to the filling.
  • salt – enhances all the flavors in the mix.
  • black pepper – adds a slight kick, adjusted to taste.
  • smoked paprika – for a smoky finish and a dash of color when serving.

How to Make Avocado Deviled Eggs

Step 1: Boil eggs in a pot of water for 12 minutes, then cool them under running water or in ice water.

Side by side photos of eggs being hard boiled and added to an ice bath.

Step 2: Halve the eggs lengthwise and scoop out the yolks into a mixing bowl.

Photo of a hard boiled egg cut in half, and a photo of the cooked egg yolks in a bowl.

Step 3: Add avocado, lime juice, cilantro, garlic powder, and salt to the yolks. Mash and mix well. Season the mixture with pepper and adjust lime juice if necessary.

Photo of egg yolks, avocado and seasonings in a bowl. Photo beside is is of the ingredients mashed together.

Step 4: Fill each egg white with the avocado mixture using a spoon or a piping bag. Garnish with extra cilantro and smoked paprika before serving.

Photo of deviled eggs being filled with the avocado mixture and topped with paprika.

Recipe Tip!

Cooling the eggs quickly in ice water not only stops the cooking process but also makes peeling them a breeze. Crack the shells gently before peeling under running water for the smoothest results.

Avocado deviled eggs near one another on a plate and topped with a dash of paprika and fresh herbs.

Serving Ideas

These eggs are perfect alone, but if you want to add another side dish, or two, here’s some tasty options;

Avocado deviled eggs near one another on a plate and topped with a dash of paprika and fresh herbs.


I find these eggs to have the perfect amount of spice, with a hint of freshness from the cilantro and lime. But there are plenty of other things you can experiment with. Here are some ideas to get you started;

Spicy Kick: For those who love a bit of heat, mix in some finely diced jalapeños or a dash of hot sauce into the avocado filling. This adds a spicy twist that contrasts beautifully with the creaminess of the avocado.

Avocado deviled eggs near one another on a plate and topped with a dash of paprika and fresh herbs.

Storing Leftovers

Refrigeration: Store any leftover avocado deviled eggs in an airtight container in the refrigerator. They’re best eaten within 1-2 days, as the avocado mixture may brown and the whites may become rubbery over time.

Preparation in Advance: If you’d like to prepare ahead of time, keep the egg whites and avocado mixture separate. The filling can be stored in a tight container with plastic wrap pressed directly on the surface to minimize browning. Assemble the deviled eggs a few hours before serving.


How can I prevent the avocado from browning?

Adding lime juice helps prevent browning, and storing the avocado mixture with plastic wrap touching the surface limits exposure to air.

Is there a substitute for cilantro?

If you’re not a fan of cilantro, you can use parsley or dill for a different but equally delicious flavor profile.

How do I choose the best avocados for this recipe?

Look for avocados that are ripe but firm. They should yield to gentle pressure but not feel mushy or have soft spots.

What if I don’t have a piping bag for the filling?

A zip-top bag with a corner snipped off makes an easy and effective makeshift piping bag. You can also simply spoon the mixture into the egg whites for a more rustic look.

More Egg Recipes to Try

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5 from 3 votes

Avocado Deviled Eggs

These avocado deviled eggs are a delicious and healthy alternative to the classic recipe. They feature a creamy filling made with avocado, lime, cilantro and paprika – no mayo needed!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6


  • 6 large eggs
  • 1 medium ripe avocado, peeled and pitted
  • 1 ½ Tablespoon freshly squeezed lime juice
  • 2 Tablespoons cilantro, finely chopped, plus more for topping
  • ¾ teaspoon garlic powder
  • ¼ teaspoon salt
  • Black pepper, to taste
  • Smoked paprika, for serving


  • Add eggs into a medium pot and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
    Six eggs in a large pot of water.
  • Once the time is up, transfer the eggs to a colander under cool running water or a bowl full of ice water to stop the cooking.
    Eggs in a large bowl of iced water.
  • Split hard boiled eggs in half lengthwise with a knife.
    A hard boiled eg split in half on a cutting board.
  • Remove yolks from the eggs, adding them to a medium mixing bowl.
    Hard boiled egg yolks in a large mixing bowl.
  • Add avocado, 1 Tablespoon lime juice, cilantro, garlic powder and salt to the bowl with the yolks. Smash everything together with a fork. If the mixture seems too dry add another 1/2 Tablespoon lime juice. Season with pepper to taste.
    Hard boiled egg yolks, an avocado, fresh herbs, and seasonings in a large mixing bowl.
  • Fill each hard boiled egg white with the avocado mixture using a spoon. Alternatively, you can add the yolk mixture to a piping bag or plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs.Garnish with additional cilantro and smoked paprika. Enjoy!
    Piping an avocado mixture into the egg.


Serving: 1egg | Calories: 114kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 186mg | Sodium: 170mg | Potassium: 203mg | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Keyword: Avocado Deviled Eggs
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. I’m a huge fan of deviled eggs since we’ve moved to the states. My grandmother has a similar German recipe. It’s called “Gefüllte Eier” what means “filled eggs”. Your recipe reminds me of her. That was so great! I haven’t seen her in a long time. The idea of adding avocado is just awesome. I’ll so try that AND will tell my grandmother about it. She really loves to try something new. Thanks for sharing the recipe …