Avocado Deviled Eggs are rich and loaded with the creamy goodness of avocados!
Take your appetizer game to the next level and try this devilishly delicious twist on a classic recipe!
Brighten up your snack tray, picnic table, or barbecue feast with platters of this tasty and colorful dish!
Avocado Deviled Eggs
- Avocado deviled eggs don’t take long to make and they are an excellent keto snack, appetizer, or side dish!
- Avocado deviled eggs are a healthy, kid-friendly snack for after school, and movie nights, they can even be decorated for Halloween with sliced black olives for googly eyes!
- Both smoked deviled eggs, and avocado eggs make for dramatic presentations on any picnic or potluck table!
Ingredients and Variations
Simple ingredients and endless filling options will make this a new recipe every time!
Eggs – Week-old eggs are best for the hard-boiled egg base because they peel the easiest! Make hard-boiled eggs on the stovetop, in the Instant Pot, or the Air Fryer. Be sure they are cool and ready to peel.
Avocados – Fresh, or frozen and thawed, avocados work. If using fresh, choose heavy, unblemished avocados that give just a bit when you squeeze them.
Filling – Greek yogurt can be switched out for the sour cream, if desired. Don’t forget the lemon juice as it keeps the filling from oxidizing (turning brown). In a pinch for time? Prepared guacamole can be used instead of an avocado, and it comes pre-seasoned which is a bonus!
Variations – Add chopped bell peppers, bacon bits, or a splash of Sriracha! For a Tex-Mex inspired night, mix in some southwest seasoning, and top with chopped cilantro and a slice of jalapeno! Or swirl in some homemade ranch dressing and top with bacon bits to make bacon ranch avocado deviled eggs.
How to Make Avocado Deviled Eggs
Avocado Deviled Eggs combine our favorite side dish with the creamy goodness of avocados!
- Peel and mash avocado in a medium bowl.
- Peel cooled eggs and slice them in half. Add the yolks to the avocado.
- Mix in sour cream, lemon juice, and seasonings with a fork until smooth, as per the recipe below.
- Rinse the egg whites and pat them dry. Pipe or spoon avocado filling into each egg half and garnish with parsley or paprika, if desired.
Storing Avocado Deviled Eggs
- Make avocado deviled eggs up to a few hours ahead of time. Or assemble all the ingredients ahead of time, adding the mashed avocado just before filling the egg halves, before serving.
- Keep leftover avocado deviled eggs covered in the refrigerator for up to two days, any longer and the avocado may oxidize which will affect the flavor.
- Chop up leftovers and serve them on crostini, or scoop them into a wrap or pita pocket for a healthy portable lunch!
More Delish Appetizers To Try!
Have you tried this recipe for Avocado Deviled Eggs? Leave a comment and rating below!
Avocado Deviled Eggs
Equipment
Ingredients
- 6 eggs hard boiled, cooled, and peeled*
- 1 avocado
- 2 Tablespoon sour cream
- ½ lemon juiced
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- chopped fresh parsley optional for garnish
- paprika optional for garnish
Instructions
- Peel avocado, add flesh to a medium bowl. Using a fork, mash the avocado.
- Cut hard boiled eggs in half lengthwise. Gently scoop out the egg yolks and add to the mashed avocado.
- To the avocado and yolks, add sour cream, lemon juice, salt, and pepper. Using a fork, mix to combine. Taste and season with additional salt and pepper if desired.
- Gently rinse the egg whites to remove residue and gently pat dry.
- Transfer the avocado egg yolk mixture into a piping bag or zip top bag**. Carefully pipe the mixture into the hollows of the egg whites. If desired, garnish the deviled eggs with parsley and paprika and place on a plate for serving.
Notes
- Place a medium pot on medium-high heat. Once water is boiling, carefully add the eggs. Cook for 10 minutes. Carefully remove eggs and transfer them to a bowl filled with ice water to cool.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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