Avocado Deviled Eggs
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Avocado Deviled Eggs are my favorite way to put a fresh twist on the classic deviled egg everybody already loves. The filling is creamy and packed with bold flavor from ripe avocado, lime juice, cilantro, and cumin, and that smoked paprika on top makes them look gorgeous. These disappear faster than any other appetizer on the table.
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I make these for St. Patrick’s Day, potlucks, holiday parties, Easter brunch, and summer cookouts because they’re a guaranteed hit and easy to prep ahead. I usually make a double batch since a single platter never lasts. Leftovers keep in the fridge for up to 2 days, though honestly they rarely make it past the first hour of being set out.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Avocado Deviled Eggs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s everything you need to know to get this avocado deviled eggs recipe right on the first try.
Start With a Perfect Hard Boil
Place the eggs in a pot and cover with cold water, making sure the water is at least an inch above the eggs. A good stainless steel stockpot holds heat evenly, making this step reliable.
Bring everything to a boil over medium-high heat. Once it’s boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes. If you prefer, you can cook the eggs in a steamer basket over boiling water for 12 minutes instead.
Drain the hot water, then let the eggs cool completely before you peel eggs.
Make the Creamy Avocado Filling
Slice the cooled eggs in half lengthwise and gently scoop the egg yolks out into a bowl. Add the mashed avocado and mash everything together until you get a mostly smooth texture with just a little bit of character left in it.
If you want an ultra-smooth filling, you can blend everything in this food processor instead of mashing by hand. Traditional deviled eggs use mayo, but the avocado and Greek yogurt here give you the same creamy texture with a fresher flavor.
You can swap the Greek yogurt for sour cream if that’s what you have on hand. Then stir in the cilantro, lime juice, garlic powder, cumin, salt, and black pepper.
Make sure your fresh cilantro is finely chopped before stirring it in so it distributes evenly through the filling. Herb scissors make quick work of chopping fresh herbs without bruising them. Fresh-squeezed lemon juice can be used as a substitute if you’re out of lime juice.
Mix until the filling is creamy and everything is well combined. The filling tastes very similar to guacamole, making it a great conversation starter. Avocado adds healthy fats to the filling, replacing the mayo you’d find in classic deviled eggs.
This flexible silicone spatula is great for getting into the sides of the bowl and folding everything together without making a mess. You can also add a thinly sliced green onion for a little extra bite in the filling.
Fill the Egg Whites
Spoon or pipe the ripe avocado mixture evenly into the egg halves. If you want clean, bakery-style swirls, a reusable piping bag and tip set gives you a really nice result and takes barely any extra effort.
Arrange them on a serving platter as you go. It makes the whole platter look polished without doing much more work.
Garnish and Chill Before Serving
Sprinkle smoked paprika on top if you’d like a little color and subtle smoky flavor. Then refrigerate the eggs for 15 minutes before serving, so the flavors have time to settle and blend.
A well-sealed platter or a deviled egg carrier keeps them from sliding around if you’re taking them somewhere. Serve immediately; cold and fresh. Enjoy!
Avocado Deviled Eggs travel well with a little prep. A deviled egg carrier keeps everything in place, but a rimmed baking sheet lined with a damp paper towel works just as well. Keep them cold in a cooler or insulated bag with an ice pack, and fill and garnish as close to departure time as possible for the best results.
Ingredients
- 6 large eggs
- 1 medium ripe avocado mashed until smooth
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- Smoked paprika for garnish (optional)
Instructions
- Place the eggs in a pot and cover with cold water, making sure the water is about 1 inch above the eggs.6 large eggs
- Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
- Drain the hot water and allow the eggs to cool completely. Peel gently under running water to make removal easier.
- Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Add the mashed avocado and mash together until mostly smooth with a slight texture.1 medium ripe avocado
- Stir in cilantro, Greek yogurt, lime juice, garlic powder, cumin, salt, and black pepper. Mix until creamy and well combined.¼ cup fresh cilantro, 2 tablespoons Greek yogurt, 1 tablespoon fresh lime juice, ¼ teaspoon garlic powder, ⅛ teaspoon ground cumin, Salt, Black pepper
- Spoon or pipe the avocado mixture evenly into the egg white halves.
- Sprinkle with smoked paprika if desired. Refrigerate for 15 minutes before serving to allow the flavors to blend.Smoked paprika
Notes
- Use a ripe avocado: The avocado should give slightly when pressed and have no green or hard spots. An underripe one won’t mash smoothly, and the filling will be lumpy.
- Don’t skip the rest time: Refrigerating the filled eggs for 15 minutes before serving isn’t optional if you want the best flavor. That short chill lets the lime juice, cumin, and cilantro meld together into something much more cohesive than fresh off the spoon.
- Peel under running water: After draining the hot water, peel the eggs under a gentle stream of cold running water. Water gets between the shell and the membrane, making peeling much faster and cleaner.
- Pipe for a polished look: A piping bag with a star tip turns a casual snack into something that looks genuinely impressive. It takes about 30 extra seconds per egg and makes a big difference on a party platter.
- Slow the browning: Press a piece of plastic wrap directly onto the surface of any leftover filling before refrigerating. Direct contact with the wrap limits air exposure and keeps the avocado from turning.
- Make the filling ahead: You can hard-boil and peel the eggs a day ahead and store them whole in the fridge. Mix the filling and store it separately; then fill and garnish just before serving for the freshest results.
Nutrition
How to Store Leftovers
Cover leftover Avocado Deviled Eggs tightly with plastic wrap or refrigerate for up to two days. An airtight glass container keeps them fresh and prevents the filling from drying out or picking up fridge odors.
Because of the avocado in the filling, the tops may darken slightly, but the flavor remains fresh. A squeeze of extra lime juice over the filling before storing helps slow the process.
Freezing isn’t recommended here since the avocado and egg whites don’t hold up well after thawing. For the best results, make the filling and store it separately from the egg whites if you’re prepping ahead, then fill and garnish right before serving.
What to Serve With Avocado Deviled Eggs
They fit naturally on any appetizer spread alongside tortilla chips and salsa, fresh pico de gallo, or sliced veggies with hummus. The lime and cumin in the filling give them bright, slightly Southwestern flavor that pairs really well with other fresh, herby bites.
They’re also great alongside a simple green salad, roasted vegetables, or a bowl of tomato soup for a lighter lunch or snack. If you’re building out a full brunch table, set them next to fruit skewers or a caprese platter for a spread that looks like you spent way more time on it than you actually did.
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