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Avocado deviled eggs served on a wooden tray.

Easy Avocado Deviled Eggs Recipe

Author: Jessica Haggard
Avocado deviled eggs give the classic appetizer a fresh, delicious twist. Swapping out mayo for avocado makes them extra smooth, packed with healthy fats, and loaded with flavor. With only 10 minutes of prep time and 10 minutes of cook time, this gorgeous appetizer comes together effortlessly.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 12 pieces
Calories 7 kcal

Ingredients
 
 

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.
Serve: Serve avocado deviled eggs alongside a crisp green salad, a charcuterie board, 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.
Store: Place leftovers in an airtight container and store in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Calories: 7kcalCarbohydrates: 1gProtein: 0.2gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 99mgPotassium: 15mgFiber: 0.2gSugar: 0.2gVitamin A: 113IUVitamin C: 3mgCalcium: 4mgIron: 0.1mg
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