I still remember the moment when avocado deviled eggs became a standout recipe in my kitchen. It was at a family picnic, a casual gathering where I wanted to bring something fresh and a little different. I’d made classic deviled eggs plenty of times, but swapping the mayo for ripe, creamy avocado felt like a whole new way to enjoy a well-loved snack. Everyone’s curious bites quickly turned into requests for seconds. That smooth, buttery texture paired with just the right tang—it’s a simple treat that feels both healthy and indulgent, which fits perfectly into my baking and cooking life.
What I love about avocado deviled eggs is how they bring a touch of wholesome goodness to any table without fuss. They’re creamy avocado deviled eggs that still have that familiar deviled egg comfort. Plus, this recipe is so easy to make, even on busy days when I need a quick avocado egg appetizer that everyone will enjoy. Whether it’s for a potluck or a weekday snack, these stuffed eggs with avocado remind me why I love sharing recipes that are not just delicious but effortless.
If you’ve been looking to add something fresh and delightful to your snack rotation, avocado deviled eggs are a fantastic pick. This recipe brings together healthy deviled egg recipes and easy avocado egg snacks in one neat package. So, grab your favorite eggs and ripe avocados and let’s get baking together. I promise you’ll love the way these turn out, and they’ll become a favorite in your home too!
What You’ll Need for This avocado deviled eggs:
To make avocado deviled eggs that always impress, you’ll need just a handful of simple ingredients. This avocado deviled eggs uses regular pantry staples and fresh produce because great baking should be easy to start.
- 6 large eggs (You can find these at most stores, fresh and affordable)
- 1 ripe avocado (Look for one that yields slightly to gentle pressure for the creamiest filling)
- 2 tablespoons mayonnaise (Don’t have mayo? Greek yogurt works beautifully in this avocado deviled eggs too)
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice (To brighten the flavors)
- Salt and pepper to taste
- Paprika for garnish (A sprinkle adds a lovely color contrast)
- Optional: chopped chives or fresh herbs
I always add a bit extra lemon juice when my avocados are very ripe, to keep the filling fresh and vibrant. This little trick makes the creamy avocado deviled eggs taste like a dream every single time.
Shopping note: Eggs and avocados are budget-friendly ingredients, making this avocado deviled eggs a perfect go-to snack or appetizer without stretching your wallet. To save time, you can hard-boil the eggs the night before.
Quick prep tip: Allow your eggs to cool completely after boiling before peeling for smooth, intact whites that make the stuffed eggs with avocado look neat and inviting.
How to Make This avocado deviled eggs:
Let’s walk through making avocado deviled eggs step-by-step. From start to finish, this recipe takes about 30 minutes, but it feels faster when you’re multitasking in the kitchen.
- Hard-boil the eggs: Place your eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes. Drain and transfer eggs to an ice bath to cool.
- Peel the eggs: Once cool, gently tap each egg on the counter and peel off the shell. If your avocado deviled eggs look a little bumpy here, don’t worry—perfect smoothness isn’t the goal, just tasty results.
- Slice the eggs in half: Carefully cut each egg lengthwise. Remove the yolks and place them in a mixing bowl.
- Prepare the filling: Add the ripe avocado, mayonnaise (or Greek yogurt if you swapped it), Dijon mustard, lemon juice, salt, and pepper to the bowl with the yolks. Mash everything together until creamy but still slightly textured. This is the step where a gentle hand makes all the difference with your avocado deviled eggs.
- Stuff the egg whites: Spoon or pipe the creamy avocado mixture back into the egg whites. For a neat finish, I like using a ziplock bag with the corner snipped.
- Garnish: Sprinkle paprika on top and add chopped chives or herbs if you like.
While your avocado deviled eggs are chilling in the fridge, take a moment to tidy up or enjoy a cup of tea. Your kitchen will smell lightly fresh from the lemon, and the creamy avocado deviled eggs are almost ready to enjoy.
Quick tip: If your filling seems too thick, stir in a little extra lemon juice or mayonnaise for the perfect consistency. If you want to save even more time, pick up pre-cooked eggs from the store.
Serving Your avocado deviled eggs:
This avocado deviled eggs recipe really shines when served as part of a snack spread or appetizer table. I love to set it out alongside crunchy veggie sticks or a fresh salad for a balanced meal.
For perfect pairings, a crisp white wine or a light sparkling water with lemon complements the creamy avocado egg appetizer beautifully. These easy avocado egg snacks are great for gatherings, brunches, or even simple afternoon bites when you want something a little special.
Decorating your avocado deviled eggs is simple: a dusting of paprika adds color and just a touch of smokiness. You can also sprinkle toasted sesame seeds or finely diced red pepper for a bit of crunch and brightness.
If you have leftovers—which I bet you won’t—they store well for a day in an airtight container. Try chopping them up into a salad or spreading the filling on toast as a quick lunch variation.
This recipe is a family favorite and has been loved at everything from potlucks to quiet evenings at home. If you enjoy this, you might love another crowd-pleaser like my honey garlic chicken thighs or my easy peanut butter banana oat bars for quick snacks.
Common Questions About This avocado deviled eggs:
Here are some questions friends ask me often when baking avocado deviled eggs. Hopefully, these will help you feel right at home making them too.
Can I make this avocado deviled eggs ahead of time?
Yes! You can prepare the filling a few hours ahead and stuff the eggs right before serving. Store them tightly covered in the fridge to keep the avocado fresh.
What’s a good substitute for mayonnaise?
Greek yogurt is a fantastic healthy swap in this avocado deviled eggs. It keeps things creamy with fewer calories.
How do I keep the avocado from browning?
The lemon juice in the recipe helps a lot, but if you’re storing leftovers, cover your avocado deviled eggs tightly with plastic wrap or keep in an airtight container.
Can I add other flavors to the filling?
Definitely. Some friends love adding a bit of minced garlic or a dash of hot sauce for extra kick.
How many eggs should I plan per person?
Usually, I count on 2-3 halves per guest as easy avocado egg snacks for parties.
Can I scale this recipe for larger gatherings?
Absolutely! Just multiply the ingredients and prep in batches.
What if I want a dairy-free option?
Simply leave out the mayonnaise or swap with an avocado oil-based dressing.
For more inspiration on healthy avocado deviled eggs, I keep a handy list of ideas like these on nutritiontofit.com. And if you’re curious about flavor combos, you might enjoy the simple versions over at Deviled Avocado Eggs or classic variations over at Avocado Deviled Eggs Recipe.
Final Thoughts on This avocado deviled eggs:
Avocado deviled eggs are one of those recipes that earned a special spot in my recipe box early on for good reasons. They’re a perfect blend of creamy, flavorful, and easy, with a healthy twist that everyone appreciates.
My Top Tips for This avocado deviled eggs:
- Use perfectly ripe avocados for the creamiest filling.
- Don’t skip the lemon juice—it keeps your filling bright and fresh.
- Prepare eggs in advance to save time when you’re ready to assemble.
For variations, I enjoy adding bacon bits for extra texture, or a sprinkle of cayenne pepper for a little heat. The classic creamy avocado deviled eggs, though, still gets requested most often by family and friends.
I encourage you to make this recipe your own. Try different garnishes or experiment with other herbs—fresh dill is a great choice! I hope you love the creamy texture and vibrant flavor as much as I do. Baking, or in this case, creating perfect avocado deviled eggs, is all about those moments when simple ingredients come together beautifully.
If you want to round out a meal, try pairing these eggs with my cozy roasted cauliflower curry soup for a satisfying balance of flavors and textures.
Happy baking, friends! I can’t wait to hear how your avocado deviled eggs turn out.
avocado deviled eggs
Creamy and flavorful avocado deviled eggs offer a healthy twist on a classic appetizer, combining ripe avocados with tangy mustard and eggs for a delicious, guilt-free treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Paprika for garnish
- Chopped fresh chives (optional)
Instructions
- Place eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes.
- Drain and cool eggs under cold running water. Peel and halve eggs lengthwise.
- Remove yolks and place them in a bowl. Mash yolks with avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Pipe or spoon the avocado mixture back into the egg white halves.
- Sprinkle with paprika and chopped chives if using.
- Chill for 15 minutes before serving for best flavor.
Notes
For an extra kick, add a pinch of cayenne pepper or swap mayonnaise for Greek yogurt for a lighter version.