Avocado Deviled Eggs Recipe
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Avocado deviled eggs give the classic appetizer a fresh, delicious twist. We’re adding buttery avocado, rich sour cream, fresh lemon juice, and a garnish of parsley and paprika to this no-mayo version of deviled eggs. Light and bright, smooth and tangy – these tasty little bites are eggs-actly what you need.
I mostly use eggs when I whip up breakfast favorites like sheet pan eggs, salmon quiche, or potato fritters. Of course, who can forget the usual sunny-side-up, classic omelet, or scrambled eggs that pair perfectly with toast, maple bacon, or breakfast sausage? However, from time to time, I like to impress friends and family at gatherings with one of my favorite egg recipes ever – avocado deviled eggs!
These eggs are naturally creamy even without mayo, making them a great option for those looking for a lighter take on deviled eggs. Plus, with a pop of lemon juice and a sprinkle of paprika, they’re anything but boring! Serve them at a gathering, bring them to a picnic, or keep a batch in the fridge for a protein-packed snack. However you enjoy them, one thing is for sure – you won’t be able to stop at just one!
Why You’ll Love This Recipe
- Easy to make: Gather simple ingredients and whip up this recipe in 20 minutes or less.
- Fun twist on a classic: A fun take on traditional deviled eggs – they’re just as creamy, but lighter and more refreshing!
- Melts in your mouth: Avocado adds a silky, buttery texture and fresh flavor, making these deviled eggs extra creamy and delicious.
- Visually stunning: The vibrant green filling makes them stand out on any appetizer platter. They’re definitely a conversation starter!
- Customizable: Easily make these eggs your own – spice them up with hot sauce or chopped jalapenos, mix in crispy bacon or smoked salmon, or add fresh herbs for extra flavor.
- Make-ahead friendly: Prep them in advance for parties, gatherings, or meal prep.
How to Make Avocado Deviled Eggs
That’s right – we’re taking your favorite party appetizer and giving it a creamy and tasty upgrade with the magic of avocado! These avocado deviled eggs are rich, flavorful, and just the right balance of light and indulgent.
To make avocado deviled eggs, simply cook the eggs, make the filling, fill the egg white halves, garnish, and serve! With only 10 minutes of prep time and 10 minutes of cook time, this gorgeous appetizer comes together effortlessly.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Eggs: The base of deviled eggs.
- Avocado: I recommend using ripe Hass avocados for its creamy, buttery texture that’s perfect for this recipe.
- Sour cream: For that extra layer of creaminess. Use full-fat sour cream for a thicker consistency and a richer flavor in your deviled eggs.
- Lemon juice: Brightens up the filling with acidity and helps prevent the avocado from browning. Freshly squeezed juice is best, but if you’re using bottled, check for additives that may alter the taste.
- Salt and ground black pepper
- Parsley: Fresh parsley is used as a garnish for added freshness and a pop of color.
- Paprika powder: Used as a garnish, providing a touch of sweet, peppery taste that complements the tangy flavors.
Step-By-Step Instructions
Making avocado deviled eggs only involves 4 easy steps. You can use store-bought hard-boiled eggs for convenience and skip the first step, but I highly recommend boiling the eggs yourself to make sure they’re fresh. Follow the instructions below to start making your soon-to-be favorite party appetizer!
Step 1: Cook the eggs
Fill a small pot with enough water to cover the eggs by 1 inch. Bring the water to a boil. Carefully add the eggs and cook for 8 to 10 minutes. Remove the eggs from the boiling water with a slotted spoon and transfer them to a bowl or sink basin filled with ice water.
If you’re not sure about the water, put the eggs in first, fill the pot with water and then take the eggs out before putting the pot on the stove.
Step 2: Mash and mix the filling
Peel and pit the avocado. Mash it in a separate bowl.
Peel the boiled eggs. Cut each one in half lengthwise (top to bottom) and pop the egg yolks into the bowl with mashed avocado. Mix in sour cream, lemon juice, salt, and pepper until well combined with the yolk and avocado.
Step 3: Fill the egg whites
Rinse the egg whites to remove any residue and gently pat them dry. Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
Step 4: Garnish and serve
Garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.
Substitutions
Missing an ingredient? No worries – you can use what you have on hand. Check out these easy alternatives:
- Avocado: No substitutes for avocado in this recipe, but you can try a variation using blended silken tofu for a similar smooth consistency.
- Sour cream: Substitute with Greek yogurt or coconut yogurt for a dairy-free option. You can also use light sour cream or regular cream if that’s what’s available.
- Lemon juice: Swap out with lime juice or apple cider vinegar.
- Salt and ground black pepper
- Parsley: Replace with fresh chives, cilantro, or dill. Dried parsley can also work in a pinch – just use about one-third of the amount.
- Paprika powder: Substitute with smoked paprika for a bolder flavor, or cayenne pepper for a bit of heat.
Expert Tips
- Pick the perfect avocado: Choose a ripe avocado that gives slightly when gently pressed but isn’t mushy. Avoid avocados with dark spots or overly soft areas. Need ripe avocados fast? Place them in a paper bag with a banana to speed up the process.
- Peel eggs easily: Fresh eggs are harder to peel, so use eggs that are at least a week old for easier peeling. Another trick is to crack the top and bottom of the egg and gently roll it with your hand on a plate.
- Keep them fresh: If making ahead, store the filling and egg whites separately and assemble just before serving to prevent browning.
- Balance the flavors: Taste the filling before piping it into the eggs. If it needs more brightness, add a little extra lemon juice. If it feels too rich, a dash of vinegar can help cut through the creaminess.
- Keep the egg whites neat: To avoid tearing the delicate egg whites, use a spoon or small cookie scoop to gently remove any leftover yolk before filling.
- Chill before serving: This is optional, but I recommend letting the filled eggs sit in the fridge for at least 15 minutes before serving to allow the flavors to meld.
How to Store This Recipe
Place leftovers in an airtight container and store in the refrigerator for up to 2 days. Do not freeze.
If making ahead, boil the eggs up to 5 days in advance and store them in the fridge, unpeeled, to keep them from drying out. Prepare the avocado-based filling 1 to 2 days in advance, but to prevent browning, mix in extra lemon or lime juice.
Store the filling in an airtight container with plastic wrap pressed against the surface to keep it from oxidizing, and the halved egg whites separately in a covered container. Right before serving, pipe or spoon the filling into the egg whites for the freshest taste and best presentation.
What to Serve with Avocado Deviled Eggs
Avocado deviled eggs make a fresh and creamy appetizer that pairs beautifully with a variety of dishes. Serve them alongside a crisp green salad, a charcuterie board with meat, cheese, and crackers, or as a side to a light soup.
They also go great with grilled meats, adding a cool contrast to smoky flavors. For brunch, pair them with toast, smoked salmon, or fresh fruit for a balanced spread.
More Easy Appetizers To Try
- Tomato bruschetta
- Baked chicken wings
- Cream cheese stuffed mushrooms
- Pull-apart bread
- Bacon-wrapped pineapple bites
Easy Avocado Deviled Eggs Recipe
Ingredients
- 6 whole eggs
- 1 whole avocado
- 2 tablespoons sour cream
- ½ medium lemon juiced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 sprigs parsley for garnish
- 2 pinches paprika powder for garnish
Instructions
- Fill a small pot with enough water to cover the eggs by 1 inch. Bring the water to a boil. Carefully add the eggs and cook for 8 to 10 minutes. Remove the eggs from the boiling water with a slotted spoon and transfer them to a bowl or sink basin filled with ice water.
- Peel and pit the avocado. Mash it in a separate bowl. Peel the boiled eggs. Cut each one in half lengthwise (top to bottom) and pop the egg yolks into the bowl with mashed avocado. Mix in sour cream, lemon juice, salt, and pepper until well combined with the yolk and avocado.
- Rinse the egg whites to remove any residue and gently pat them dry.
- Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
- Garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.
Notes
- Choose a ripe avocado that gives slightly when gently pressed but isn’t mushy. Avoid avocados with dark spots or overly soft areas.
- Fresh eggs are harder to peel, so use eggs that are at least a week old for easier peeling.
- If making ahead, store the filling and egg whites separately and assemble just before serving to prevent browning.
- Taste the filling before piping it into the eggs. If it needs more brightness, add a little extra lemon juice. If it feels too rich, a dash of vinegar can help cut through the creaminess.
- To avoid tearing the delicate egg whites, use a spoon or small cookie scoop to gently remove any leftover yolk before filling.
- This is optional, but I recommend letting the filled eggs sit in the fridge for at least 15 minutes before serving to allow the flavors to meld.
