Avocado Deviled Eggs

Remember the other day when I posted about How To Make Perfect Hard Boiled Eggs? That wasn’t by accident because you’ll need them for this recipe.

I love deviled eggs and I love avocado. I decided to marry the two and we loved the guacamole-inspired vibe.

Avocado Deviled Eggs - GUACAMOLE inspired filling jazzes up regular deviled eggs and makes them addictively good!! EASY, tasty, and a perfect little snack or party appetizer!!

The creaminess and healthy fat from the avocado adds extra richness and flavor to these deviled eggs that’s so satisfying.

The filling tastes like jacked up guac in the best possible way from the mayo (although you could probably skip it if you had to), Grey Poupon, lime juice, and cilantro. So much flavor.

MY OTHER RECIPES

Avocado Deviled Eggs - GUACAMOLE inspired filling jazzes up regular deviled eggs and makes them addictively good!! EASY, tasty, and a perfect little snack or party appetizer!!

Deviled eggs get their name ‘deviled’ because in the 18th century foods that were spicy were said to be deviled. In those days apparently mustard and pepper were spicy. Whereas my definition of spicy is a Scotch bonnet pepper.

Depending on how devilish you want things, add cayenne or chili powder. Or omit and use (smoked) paprika or use no red spices at all. Your choice.

Because this filling is hand-mashed and retains some texture, dolloping the filling into the egg white halves with a spoon is recommended. Plus it’s far easier that way than piping it in like you would with traditional deviled eggs.

If you’re making these for an event and need to make a large quantity, I recommend hard boiling and peeling your eggs the night before, storing them in the fridge, and prepping the filling as close to service as possible. I kept an eye on the color of the filling as time passed and stored airtight in the fridge, it held a decently green color for about 8 hours. Avocados oxidize and there’s no way around it.

Avocado Deviled Eggs

I married deviled eggs and avocado and loved the guacamole-inspired vibe. The creaminess and healthy fat from the avocado adds extra richness and flavor that’s so satisfying. There’s also mayo, Grey Poupon, lime juice, and cilantro for so much flavor. Depending on how devilish you want your eggs add cayenne or chili powder, or omit and use (smoked) paprika, or use no red spices at all. Mash the filling and simply dollop it in.

Ingredients:

  • 6 hard boiled large eggs, peeled and halved
  • 1 ripe avocado, peeled and seeded
  • 1 tablespoon lime juice (lemon juice may be substituted)
  • 1 rounded tablespoon mayonnaise
  • 1 rounded teaspoon dijon mustard (I used Grey Poupon)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper or chili powder, optional and to taste
  • 2 tablespoons finely minced fresh cilantro or to taste
  • paprika or smoked paprika, optional for garnishing (cayenne pepper or chili powder may be substituted for a spicy kick)

Directions:

  1. Make a batch of Perfect Hard Boiled Eggs (Tip – Boil a couple extra eggs in case yours don’t peel easily and a few rip or are raggedy), peel, and halve them lengthwise. Scoop out the yolks into a large bowl and set whites aside on a platter.
  2. To the bowl with the yolks, add the avocado, lime juice, mayo, mustard, salt, pepper, optional cayenne pepper, and mash with a fork to combine.
  3. Stir in the cilantro. Taste filling and make any necessary seasoning tweaks, i.e. more salt, spice, etc.
  4. Dollop the filling into the whites with a small spoon.
  5. Optionally garnish with (smoked) paprika, chili powder, or cayenne. Serving immediately is best; alternatively place in an airtight container and refrigerate for up to 8 hours before serving, noting the avocado will oxidize as time passes and the color of the filling will turn duller.
Only Eats

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14 comments on “Avocado Deviled Eggs”

  1. Thanks for explaining the ‘deviled’ part – I never really thought about it, but it makes total sense now! I’m not really good with spicy food myself since I can literally ONLY taste the pepper and none of the other ingredients, but I’ll be able to make these eggs as I see fit ;) Have a great week!

  2. This is a nice looking mix of deviled eggs and guacamole. Most of my co workers love both so this would be fun to take to the office sometime. Interesting background on how deviled eggs got their name as well—spice levels then were probably a bit tame compared to what we have access to today!

    • Exactly…the things that people ate hundreds of years ago, even a century ago, I’m thinking were a little different than the ‘ghost pepper’ we can grab at Trader Joe’s these days :)

  3. If I was going to eat deviled eggs I would totally eat them with avocado. Genius!

  4. This recipe was a great find. I loved the creaminess of the yolk and avocado mixture. The lime juice was also detectable, which we enjoyed. I only made 3 hard-boiled eggs and used all the yolks in the recipe. Yes, I did have extra filling, but I just finished it on a cracker or two. The one change I made was an optional item. Instead of the dash of hot sauce, I added a sprinkle of the cayenne pepper. Eggs were delish, and a definite keeper in this house. Thanks for sharing.

    • Wow, love that you made this the same day I posted it! Awesome! So glad you enjoyed the recipe and yes just adding the extra filling to crackers was what I did when I had some left over as well.

  5. Awesome images and simple recipe shared. Thanks for easy to make recipe would definitely try it today. This looks awesome as you made yolks look like creamy leather.

  6. Two of my absolute favorite things!! I will definitely be trying these :)

  7. hey girl- these eggs look so yummy!

  8. Love the avocado addition to the deviled eggs! Never thought of that before; I want to try it!

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