Ready for a vibrant spin on a classic party favorite? These Avocado Deviled Eggs are luxuriously creamy, delightfully zesty, and brimming with gorgeous green color—the kind of appetizer that disappears in a flash and leaves everyone asking for the recipe!
Why You’ll Love This Recipe
- Incredible Creaminess: Ripe avocados blend with egg yolk for an ultra-silky, rich filling that’s irresistibly smooth.
- Bright, Zesty Flavor: Lime juice, fresh cilantro, and a kick of chile pepper make each bite exciting and loaded with zingy freshness.
- Naturally Colorful & Crowd-Pleasing: The gorgeous green filling is as eye-catching as it is delicious—perfect for brunches, parties, or holiday spreads.
- Super Simple to Make: You only need a few basic ingredients and 25 minutes—no fancy gadgets required!
Ingredients You’ll Need
These Avocado Deviled Eggs rely on simple, everyday ingredients, but each one brings something wonderful to the table. It’s all about balancing creamy richness, tangy lift, and a touch of lively heat—let’s break it down!
- Large eggs: The all-important base for deviled eggs; steaming the eggs helps them peel easily with minimal fuss.
- Ripe avocados: Choose avocados that yield gently to pressure for a silky, lush filling—firm avocados just won’t mash the same.
- Lime or lemon juice: A splash of citrus not only brightens the flavor, but also helps keep that beautiful green color fresh and vibrant.
- Salt: The simplest way to amplify the flavor and balance the richness of eggs and avocado.
- Sour cream (optional): Adds a little tang and extra creaminess, but you can skip it for a dairy-free version and still win rave reviews.
- Fresh cilantro: A sprinkle of fresh herbs awakens every bite—use extra for garnish!
- Serrano or jalapeño chile pepper: Adds gentle heat and a pop of freshness—include the seeds for a spicy kick, or leave them out for just a whisper of warmth.
- Chives or green onion: They bring a mild oniony flavor and beautiful color flecks to the filling (and the garnish, too).
Variations
One of the best things about Avocado Deviled Eggs is just how endlessly customizable they are! Whether you love bold flavors or want to keep things classic, you can easily make this recipe your own with a few quick tweaks.
- Bacon Lovers: Add a sprinkle of crispy crumbled bacon to your filling for smoky, salty depth—or simply use it as a garnish for an irresistible crunch.
- Dairy-Free Delight: Skip the sour cream and sub in a dollop of vegan mayo or cashew cream to keep the filling super creamy and completely plant-based.
- More Kick: Amp up the heat with extra serrano or a few dashes of your favorite hot sauce stirred right into the avocado mixture.
- Classic Swap: For a slightly more traditional flavor, add a touch of Dijon mustard to the filling, or swap lime for lemon for a subtler zing.
How to Make Avocado Deviled Eggs
Step 1: Steam & Chill the Eggs
Start by steaming your eggs—this is a game-changer for easy peeling! Bring an inch of water to a boil, pop your eggs in a steamer basket (or place them directly in the saucepan if needed), cover, and steam for 15 minutes. Immediately transfer the eggs to a bowl of icy cold water to stop the cooking and make peeling a breeze.
Step 2: Peel & Slice
Once your eggs are completely cool, gently roll and peel them—the shells should slip right off. Carefully slice each egg in half lengthwise and arrange the whites on a serving platter. Scoop out the yolks and set them aside for the filling.
Step 3: Make the Avocado Filling
Cut your avocados in half, remove the pits, and scoop the flesh into a bowl. Roughly mash with a fork until mostly smooth. Crumble in one or two egg yolks (not all of them—this really keeps the avocado flavor front and center). Sprinkle with lime juice, salt, and add in the sour cream for extra creaminess if you like. Stir in the chopped cilantro, minced chile pepper, and chives for flavor and color.
Step 4: Fill & Garnish
With a spoon (or a piping bag if you’re feeling fancy!), fill each of the egg white halves with a generous mound of your avocado mixture. Top each with a little fresh cilantro or chopped chives. Serve immediately and watch your Avocado Deviled Eggs disappear!
Pro Tips for Making Avocado Deviled Eggs
- The Egg Steaming Secret: Steaming the eggs (instead of boiling) ensures they’re much easier to peel, giving you those perfectly smooth whites for stuffing.
- Choosing the Creamiest Avocados: For dreamy texture, use avocados that are just perfectly ripe—they should yield slightly to gentle pressure but not be mushy or stringy.
- Citrus is Your Friend: Don’t skimp on the lime or lemon juice! It keeps the filling vividly green and provides a fresh, tangy contrast to the creamy eggs and avocado.
- Filling Ahead, Finishing Fresh: You can prep the eggs and mash the filling a few hours in advance, but for the freshest color and flavor, fill the egg whites right before serving.
How to Serve Avocado Deviled Eggs
Garnishes
A little garnish goes a long way—top your Avocado Deviled Eggs with sprigs of fresh cilantro, sliced chives, or a scatter of finely diced red bell pepper for contrast. If you love spice, a pinch of extra minced chile looks gorgeous and brings even more flavor to the party!
Side Dishes
Pair these deviled eggs with crunchy crudités, a crisp green salad, or a platter of fresh fruit. For heartier fare, set them out alongside smoked salmon, bagels, or a big brunch spread to make your table look (and taste!) absolutely irresistible.
Creative Ways to Present
Make them the star of your appetizer board! Nestle the Avocado Deviled Eggs among colorful veggies and crackers, or arrange them in rows for a festive holiday platter. For special occasions, try piping the filling using a star tip for gorgeous swirls—so simple, yet so impressive.
Make Ahead and Storage
Storing Leftovers
If you have leftover Avocado Deviled Eggs (lucky you!), store them in a single layer in an airtight container in the refrigerator. Try to enjoy them within a day for the best color and flavor, as the avocado may start to darken over time.
Freezing
Avocado Deviled Eggs just aren’t freezer-friendly—the filling will lose its creamy texture, and the eggs don’t thaw well. They’re best enjoyed fresh or within a day of making!
Reheating
Reheating isn’t necessary here. Serve your deviled eggs chilled or at cool room temperature for the best taste and texture—just pop them straight from the fridge to your platter, and you’re ready to go.
FAQs
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How do I keep the avocado filling from turning brown?
The key is to use plenty of lime or lemon juice in the filling—it slows browning and keeps the mixture bright. If you need to store before serving, press plastic wrap directly onto the surface of the filling or eggs to minimize air contact.
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Can I make Avocado Deviled Eggs in advance?
Absolutely! You can steam, peel, and halve the eggs and prep the filling a few hours before your event. For the freshest color and best presentation, fill the eggs right before serving.
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Is there a good dairy-free substitute for sour cream in this recipe?
Definitely—feel free to use a vegan sour cream, a spoonful of unsweetened coconut yogurt, or a little extra mashed avocado instead. This keeps the filling creamy without any dairy!
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Can I increase the spice level in the filling?
Yes! For a spicier kick, use both the seeds and ribs from your serrano or jalapeño, or add a squirt of hot sauce. You can also try a sprinkle of cayenne for bold heat.
Final Thoughts
These Avocado Deviled Eggs are bright, bold, and so much fun to make—and they never fail to spark delight the moment they hit the table. I hope you enjoy sharing them as much as I do. Give them a try, and let every creamy, zesty bite win you over!
Print
Avocado Deviled Eggs Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Steam, Mash, Fill
- Cuisine: American
- Diet: Vegetarian
Description
These Avocado Deviled Eggs are a creamy twist on the classic appetizer. Creamy avocado replaces the traditional mayo for a healthier, delicious alternative.
Ingredients
Eggs:
- 6 large eggs
Filling:
- 2 ripe avocados
- 1 tablespoon lime (or lemon) juice
- 1/2 teaspoon salt
- 1 tablespoon sour cream (optional)
- 1 tablespoon chopped cilantro
- 1 serrano or 1/2 jalapeño chile pepper, minced
- 1 tablespoon chopped chives or green onion
Instructions
- Hard boil the eggs: Fill a saucepan with 1 inch of water and insert a steamer basket. Bring water to a boil, gently place eggs in the steamer basket or saucepan. Cover and steam for 15 minutes. Cool in icy water.
- Prep the eggs: Peel and halve the eggs lengthwise. Scoop out yolks.
- Make the filling: Mash avocados, add yolks, lime juice, salt, sour cream, cilantro, chile pepper, and chives. Mix well.
- Fill the egg halves: Spoon avocado mixture into egg whites. Garnish with cilantro or chives.
Notes
- You can adjust the heat by adding more or less chile pepper.
- For dairy-free option, skip the sour cream.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 90
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 95mg
