These avocado deviled eggs have a bright green, silky filling made with ripe avocado, egg yolks, lime, and a touch of mustard, topped with whole-grain mustard seeds and green onion. As a result, they are creamy, colorful, and lighter than the mayo-heavy classic. Interestingly, the word “deviled” refers to highly seasoned food. Notably, its first known print reference dates back to 1786, and by the 1800s it described spicy, zesty dishes like these (Wikipedia).
Key Takeaways
- Avocado replaces most of the mayonnaise for a creamy, vibrant filling.
- An ice bath after boiling makes the eggs easy to peel.
- Lime juice keeps the filling green and fresh.
Why Make Avocado Deviled Eggs?
Classic deviled eggs are delicious, but they rely heavily on mayonnaise. By contrast, this version uses avocado for creaminess. As a result, the filling is lighter, fresher, and a beautiful bright green.
Moreover, they look stunning on a party platter. In fact, guests often reach for the green ones first.
Avocado Deviled Eggs Ingredients
- Large eggs: Ideally, use eggs that are a week old, since they peel more easily than very fresh ones.
- Ripe avocado: Generally, use one medium avocado for six eggs.
- Lime juice: In addition to flavor, it prevents browning.
- Dijon mustard and a little mayo: Together, they add tang and richness.
- Toppings: Whole-grain mustard, green onion, and a pinch of chili flakes.
How to Make Avocado Deviled Eggs
The exact measurements are in the recipe card at the end of this post. Here, in short, is the method.
1. Boil the eggs. First, cover the eggs with cold water, bring to a boil, then cover and let stand off the heat for 12 minutes.
2. Cool and peel. Next, transfer them to an ice bath for 10 minutes. Then peel and halve them lengthwise.
3. Make the filling. After that, mash the yolks with the avocado, lime, mustard, mayo, salt, and pepper until very smooth.
4. Fill and top. Finally, pipe the filling into the whites and top with mustard seeds and green onion.
Tips for Perfect Avocado Deviled Eggs
- Do not skip the ice bath. Otherwise, the shells stick and the yolks turn gray.
- Blend for smoothness. For an extra-silky filling, use a small food processor.
- Pipe neatly. Alternatively, a zip-top bag with the corner snipped works as a quick piping bag.
- Serve soon. Because avocado browns, serve within a few hours.
Frequently Asked Questions
Can I make avocado deviled eggs ahead?
Yes. Boil and peel the eggs up to 2 days ahead. However, make the avocado filling no more than 4 hours before serving.
Can I skip the mayonnaise?
Absolutely. Instead, use a spoonful of Greek yogurt or simply more avocado.
How do I transport them?
For example, use a deviled egg carrier or a muffin tin. Alternatively, pipe the filling on-site.
Final Thoughts
Ultimately, avocado deviled eggs are a fresh, colorful twist on a classic. Besides, they are easy to make and always a hit at parties.
For more egg recipes, try our cottage cheese egg bites or our easy shakshuka recipe.
AuthorEmma food bloggerDifficultyBeginnerHard-boiled egg whites piped with a silky avocado, yolk, lime, and mustard filling. Makes 12 halves.
Eggs
Filling
Toppings
Boil. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from the heat, and let stand 12 minutes.
Ice bath. Transfer the eggs to ice water for 10 minutes. Peel and halve lengthwise.
Make the filling. Mash the yolks with the avocado, lime juice, Dijon, mayonnaise, salt, and pepper until very smooth.
Fill. Pipe or spoon the filling into the egg whites.
Top and serve. Top with whole-grain mustard, green onion, and chili flakes. Serve chilled.
6 servings
2 halves
- Amount per serving
- Calories130
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 185mg62%
- Sodium 187mg9%
- Total Carbohydrate 2g1%
- Dietary Fiber 2g8%
- Total Sugars 0g
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
