Avocado Deviled Eggs
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Last updated on Feb 24, 2025
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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 traditional deviled eggs had a baby, these avocado deviled eggs would be it! Creamy avocado replaces the mayo for a fresh, flavorful twist that’s just as rich and satisfying as the original. They’re the perfect bite-sized snack or appetizer—ideal for everything from meal prep to spring gatherings and holiday spreads.
If you love these, you absolutely have to try my healthy deviled eggs for another fun spin on a classic! Additionally, if you love avocado (like me), my avocado egg salad is another must-make.
Table of Contents
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 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.
Variations
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.
- Herb it up: Fresh herbs like cilantro, chives, or parsley add a bright, fresh flavor.
- Crunch factor: A sprinkle of crispy bacon or toasted pepitas on top takes these to another level!
- Dairy-free cheesy: A little nutritional yeast can add that subtle, cheesy flavor without any actual cheese.
How to Make Avocado Deviled Eggs
This avocado deviled eggs recipe is super simple! Just boil your eggs, mix up the creamy avocado filling, and pipe it in. Here’s how to do it:
Step 1: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes.
Step 2: Transfer boiled eggs to an ice bath or run them under cold water to stop cooking.
Step 3: After that, once cooled, peel the shells, and cut eggs in half lengthwise.
Step 4: Then, scoop out the yolks into a mixing bowl.
Step 5: Mash the yolks with avocado, lime juice, cilantro, garlic powder, salt, and pepper until smooth.
Step 6: Finally, spoon or pipe the avocado mixture back into the egg whites. Sprinkle with cilantro and smoked paprika. Enjoy immediately!
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.
Serving Ideas
These deviled eggs are perfect alone, but if you want to add another side dish, or two, here’s some tasty options;
- As an appetizer – Perfect for parties, BBQs, or holiday gatherings. In fact, you could pair them with other crowd-pleasers like my healthy buffalo chicken dip or healthy spinach artichoke dip for a full spread.
- With a salad – Serve alongside a fresh strawberry spinach salad or massaged kale salad for a light and balanced meal.
- On a brunch platter – These eggs make a great addition to a brunch spread with overnight oatmeal pancakes, sweet potato hash, and fresh fruit.
- As a protein-packed snack – Keep a batch in the fridge for a quick grab-and-go snack that’s packed with healthy fats and protein!
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.
Frequently Asked Questions
Adding lime juice helps prevent browning, and storing the avocado mixture with plastic wrap touching the surface limits exposure to air.
If you’re not a fan of cilantro, you can use parsley or dill for a different but equally delicious flavor profile.
Look for avocados that are ripe but firm. They should yield to gentle pressure but not feel mushy or have soft spots.
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.
Absolutely! The rich, creamy texture of avocado pairs perfectly with the mild, slightly savory flavor of eggs. The combination is not only delicious but also packed with healthy fats, protein, and essential nutrients. That’s why you’ll often see them together in dishes like avocado toast with eggs, breakfast burritos, and of course, these avocado deviled eggs!
More Egg Recipes to Try
- Hummus Deviled Eggs
- Tuna Salad with Egg
- Egg White Bites
- Baked Egg Muffins
- Cottage Cheese Quiche
- Egg in the Hole
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Avocado Deviled Eggs
Ingredients
- 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
Instructions
- 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.
- 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.
- Split hard boiled eggs in half lengthwise with a knife.
- Remove yolks from the eggs, adding them to a medium 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 ½ Tablespoon lime juice. Season with pepper to taste.
- 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!
Notes
- Storage: Store leftover avocado deviled eggs in an airtight container in the fridge and enjoy within 1-2 days.
- Meal-prep: For make-ahead prep, keep the egg whites and avocado mixture separate, pressing plastic wrap onto the filling to prevent browning. Assemble just before serving for the best texture and freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 …
This looks like a delicious lunch, thanks for the idea!
Thanks Emily!!