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

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!!

Healthier Deviled Eggs

Remember the other day when I posted about making 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.

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.

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.

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!!

What’s in Avocado Deviled Eggs? 

To make this healthy deviled eggs recipe, you’ll need:

  • Hard-boiled eggs
  • Avocado
  • Lime juice
  • Mayonnaise
  • Dijon mustard
  • Salt and pepper
  • Cayenne pepper
  • Fresh cilantro
  • Paprika 

How to Make Healthy Deviled Eggs

Make a batch of hard-boiled eggs, then peel and halve them. Scoop the yolks into a bowl and place the whites on a platter. 

Mash up the yolks, avocado, lime juice, mayo, mustard, salt, pepper, and cayenne pepper. Stir in the cilantro, then dollop the filling into the whites with a small spoon. 

Sprinkle with paprika, if desired, then serve. 

Can I Prep Avocado Deviled Eggs in Advance? 

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 two picture collage with graphic title

Tips for Making Avocado Deviled Eggs

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.

If needed, you could probably omit the mayo altogether. You may need to add a little extra avocado for creaminess, but play around with this recipe to see what works! 

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.

Avocado Deviled Eggs
Yield: 12

Avocado Deviled Eggs

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

A GUACAMOLE-inspired filling jazzes up regular deviled eggs and makes them addictively good!! Avocado deviled eggs are EASY and tasty!!

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 tablespoon mayonnaise
  • 1 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)

Instructions

    1. Make a batch of hard-boiled eggs, 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.

Notes

  • Tip – Boil a couple extra eggs in case yours don’t peel easily and a few rip or are raggedy.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 82Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 109mgSodium: 152mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

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