Avocado Deviled Eggs

Avocado Deviled Eggs are the appetizer I bring when I want something that looks impressive and tastes even better than people expect. The filling is creamy and smooth with ripe avocado, fresh lime, cilantro, and cumin, and smoked paprika on top makes every single egg look absolutely gorgeous on the platter. I make them for St. Patrick's Day, Easter, holiday parties, summer cookouts, and potlucks because they're easy to make ahead and a guaranteed crowd-pleaser. Store covered in the fridge for up to 2 days.

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Prep Time: 10

Cook Time: 12

Total Time: 22

Course: Appetizer

Cuisine: American

Keyword: Avocado Deviled Eggs

Servings:

Calories: 121kcal

Author: Mandy Applegate

Equipment

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)

US Customary - Metric

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

Here are a few things I've learned from making these more times than I can count.

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

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