Avocado Deviled Eggs
Avocado Deviled Eggs are the green eggs you will gladly eat here and there and ANYWHERE. Creamy avocado, a splash of lemon, chives, and optional (or not) topping of crispy bacon makes these the best avocado deviled eggs you’ll ever eat. No mayo required!
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Why You’ll Love This Easy Avocado Deviled Eggs Recipe
- Easy to Make. As with traditional deviled eggs (and Curried Deviled Eggs), this is a party appetizer that’s simple to put together and always a hit. Truly, the only tricky part is peeling the eggs—everything else is a breeze!
- That Color, Though. You can’t blame me for the Green Eggs and Ham references, right?! (Also, you could totally serve these eggs with Baked Ham or Crockpot Ham for the full literary experience.) The green filling makes these perfect for St. Patrick’s Day, Easter (so spring-y!), or Christmas. We love a festive holiday snack!
- The Creamiest Deviled Eggs. If the filling is your favorite part of deviled eggs (and of COURSE the filling is your favorite part of deviled eggs), you’ll be an instant fan of these avocado deviled eggs. The avocado, along with a touch of Greek Yogurt or sour cream, makes for a supremely creamy filling.
How to Make Avocado Deviled Eggs
The Ingredients
- Eggs. The starting point of our green egg adventures.
- Avocado. It’s gotta be ripe! Plan your shopping accordingly; if you’re not making this recipe on the day of your grocery trip, buy an avocado that’s not quite ripe yet. (Or if you don’t want to chance it, just run to the store and pick one up the day-of.)
- Lemon Juice. Use freshly-squeezed juice, not bottled, for a more vibrant flavor.
- Garlic Powder. I like to use garlic powder in this recipe because it gives us the savory flavor we want, without the pungent punch of fresh garlic.
- Plain Greek Yogurt or Sour Cream. No mayo here! These are a more flavorful choice.
- Cooked Bacon. Fry up some bacon (or make Air Fryer Bacon or Baked Bacon in the Oven) as an optional topping. Because truly, the only thing better than avocado deviled eggs is avocado deviled eggs with bacon.
- Chopped Fresh Chives. While you could also use another minced fresh herb here, I like the mild onion-y flavor chives add to the mix.
- Paprika. Also optional. You can use smoked paprika for some smoky oomph, or regular paprika.
The Directions
- Hard-Boil the Eggs. Just like how your mom did, in a pot of gently boiling water. Transfer to an ice bath, crack the shells a bit, then return them to the water and peel. (Or make Air Fryer Hard Boiled Eggs or Instant Pot Boiled Eggs.)
- Prep the Eggs. Cut them in half, scoop out the yolks, and arrange the whites on a serving plate.
- Add the Salad Ingredients to a Bowl. Yolks with everything else except the garnishes.
- Mash. Smash the yolks and avocado, then stir to combine. Season to taste.
- Fill. Spoon or pipe the filling into the eggs.
- Gaze Upon Your Green Egg Glory. Lookin’ good, captain.
- Finish. Stick a small piece of bacon into the filling, garnish with chives and paprika if desired, and serve your avocado deviled eggs ASAP. ENJOY!
Recipe Variations
- Spicy Avocado Deviled Eggs. Add cayenne, sriracha, or another hot sauce to the filling. Another option is to make the recipe as written and drizzle sriracha over the tops of the eggs.
- Guacamole Deviled Eggs. Use lime juice instead of lemon, add minced jalapeño, and garnish with cilantro.
- Avocado Wasabi Deviled Eggs. Add some wasabi—as much as you can handle!—when making the avocado egg filling.
Storage Tips
- To Store. Avocado deviled eggs don’t store well; the avocado will turn the filling brown. (It’s still edible! Just unappetizing.) My best advice for storing leftovers is to gently press plastic wrap over the eggs to limit air exposure.
Meal Prep Tip
Make the hard boil eggs up to a week ahead of time and store them unpeeled in the refrigerator before starting the recipe.
What to Serve with Avocado Deviled Eggs
- Other Appetizers. Since these avocado deviled eggs are a modern spin on a classic app, serve them alongside Greek Yogurt Ranch Dip, Air Fryer Chicken Wings, or Vegetable Pizza, three other apps with Well Plated twists.
- Brunch Favorites. Because deviled eggs often make an appearance at Easter brunch, serve them with Blueberry French Toast Casserole, Fruit Salad, and Healthy Banana Bread.
- Cocktails. Picture yourself: deviled egg in one hand, Peach Bellini in the other. Or maybe a Kir Royale or Apple Cider Mimosa.
Recommended Tools to Make this Recipe
- Tongs. For removing the eggs from the hot water and transferring them to the water bath.
- Large Bowl. This set has the medium bowl you’ll need to mix the filling and the big bowl you’ll need for the water bath.
- Piping Bags. I like to use disposable ones for easy cleanup.
Recipe Tips and Tricks
- Don’t Skip the Cold Water Bath. It stops the cooking and makes the eggs easy to handle; after you crack the shells a bit, you’ll put the eggs back in the cold water and as the water seeps in through the cracks, it will loosen the shells making them easy to peel.
- Mash the Filling Well if You’re Piping It. You don’t want big pieces of avocado to clog the tip!
- Use a Small Cookie Dough Scoop for Spooning. If you don’t want to fuss with piping the filling but you still want your avocado deviled eggs to look fab-u-lous, use a small cookie dough scoop for perfect mounds of filling. A melon baller also works, but a cookie dough scoop has that handy release button!
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Avocado Deviled Eggs
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With a creamy filling and option of crispy bacon, these are the best avocado deviled eggs! An easy appetizer guaranteed to disappear fast!
Servings 12 egg halves
Calories 59kcal
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt plus a few pinches to taste
- 1/8 teaspoon garlic powder
- 1 tablespoon plain Greek yogurt or sour cream
- 2 slices cooked bacon chopped crosswise into 1/2-inch pieces (optional)
- Chopped fresh chives
- Smoked paprika or regular paprika optional
Instructions
-
Hard boil the eggs*: Bring a medium pot of water to a gentle boil. With a slotted spoon, gently add the eggs. Adjust the heat to maintain a steady simmer, but not a full boil. Let the eggs simmer for 8 minutes or 9 minutes. While they cook, get an ice bath ready. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel as carefully as you can.
-
Cut the eggs in half lengthwise. Scoop the yolks into a mixing bowl and arrange the whites hole-side up on a serving plate.
-
Scoop the avocado into the bowl with the yolks. Add the lemon juice, salt, and Greek yogurt. With a fork, mash the ingredients together until they are smooth and creamy (this will take a few minutes). Taste add adjust the seasoning as desired; I add a pinch or two more of salt.
-
With a small spoon, dollop the filling into the empty egg white halves (or for max presentation, pipe it in with a piping bag or trim off the corner of a ziptop bag and use it instead of a piping page). Stick a piece of bacon inside each like a little flag (if desired). Sprinkle with the chives and a tiny bit of smoked paprika (if using).
Notes
- *You can make Air Fryer Hard Boiled Eggs or Instant Pot Boiled Eggs for this recipe.
- These are hard to make super far ahead because the filling will turn brown after a few hours. I’d say you could scoop the filling into an airtight bag an hour or two before serving, then pipe it in as close to serving as you can
- TO STORE: Avocado deviled eggs don’t store well; the avocado will turn the filling brown. (It’s still edible! Just unappetizing.) My best advice for storing leftovers is to gently press plastic wrap over the eggs to limit air exposure.
Nutrition
Serving: 1(of 12) | Calories: 59kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Potassium: 115mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg
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