Avocado Deviled Eggs

5 from 6 votes
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Avocado deviled eggs deliver a green tint and extra creamy texture compared to the classic version. This delicious appetizer is easy to prepare for gatherings and special occasions.

Recipe for avocado deviled eggs to feed a crowd.

Add ripe and creamy avocado to upgrade your traditional deviled egg recipe. The filling combines fresh citrus and herbs with rich egg yolks for a green goddess dressing-inspired flavor. This protein-packed, easy appetizer will impress your guests with its surprising green hue.

Combine everything in a food processor to make the filling ultra smooth. You can fill, garnish, and serve in just a few minutes. The avocados’ healthy fats add a healthy twist to each serving. The whipped texture and tangy taste make these starters perfect for sharing or enjoying as snacks.

Recipe ingredients

Ingredients needed to make deviled eggs with avocado.
  • Eggs: Use large eggs to make the avocado deviled eggs recipe. I prefer brown eggs. The shell is thicker than white eggs, reducing the chance of cracking when boiled. I’ve seen grocery stores sell peeled and packaged hardboiled eggs for convenience.
  • Avocado: Select a ripe avocado for the most creamy texture. It should feel firm and have a slight give when lightly pressed.
  • Sour Cream: The thick cultured dairy product adds richness and a tangy flavor to bump up the taste of the filling.
  • Citrus: Lemon juice is added for a sour citrus taste, and it slows down the oxidation of the pureed avocado from turning brown. Lemon zest adds a longer-lasting flavor and fresh aroma.
  • Vinegar: Apple cider vinegar adds spice and dimension to the creamy filling.
  • Seasonings: Garlic powder, salt, and pepper boost the savory taste of the deviled eggs.
  • Herbs: Chopped parsley and chives add a pop of green color, which is used in the filling and for garnish. Chives provide a delicate onion taste without the lingering raw notes.
  • Vegetable: Thinly sliced pieces of radish add crispness to the soft and creamy eggs.

See the recipe card below for all ingredients and measurements (US and metric).

Prepare the eggs

Eggs cut in half on a wooden board.

Step 1: Grab a carton of large eggs and use my simple hard-boiling methods for boiling or steaming to make hardboiled eggs. The process takes about 12 minutes to cook and 15 minutes in ice-cold water to chill. If you have a pressure cooker, make Instant Pot hard-boiled eggs.

Cold eggs are firmer, making them much easier to peel. If you want to prep in advance, you can make the boiled eggs up to a week in advance. Cut them in half lengthwise, then remove the yolks and transfer them to a food processor.

Make the filling

Egg yolks, avocado slices, and spices in a food processor.
Green egg yolk puree inside the cup of a food processor.

Step 2: I use a food processor to prepare the filling fast and easily. The large blades break down the yolks and avocado halves in just a minute. If you prefer a more chunky consistency or don’t mind a more rustic look, use a fork to mash all of the ingredients together. Lemon juice, zest, sour cream, and apple cider vinegar add a fresh and tangy flavor to deviled eggs with avocado.

To balance the savory ingredients, add garlic powder, salt, and pepper for a delicious taste. Add one tablespoon of chopped parsley and sliced chives for an herbaceous And delicate onion flavor without overpowering the avocado. This is a great combination to use for avocado egg salad!

Fill the eggs

Piping greenish colored egg filling mixture into the cavity of a hardboiled egg white.

Step 3: Scoop the filling straight into the egg white halves. Alternatively, use a piping bag fitted with a star tip for a gourmet presentation. Pipe the filling into the egg cavities with a swirl design.

Garnish and serve

Step 4: Garnish the appetizer with chives and small slices of radish for a crunchy contrast in texture. Now you’re ready to serve! Enjoying them within 24 hours is best, as the filling will start to brown over time.

Flavor variations

  • Citrus: Lime juice is a good substitution for lemon.
  • Dairy: Substitute plain Greek yogurt for sour cream to add probiotics to each serving.
  • Seasonings: To make the appetizer spicy, garnish with cayenne pepper or hot sauce. Cumin and coriander give the avocado filling a Latin-inspired taste.
  • Vinegar: Distilled white vinegar, rice vinegar, or white wine vinegar are good swaps.
  • Vegetables: Add pickled red onion, hot pepper slices, or cucumber for garnish.
  • Herbs: Dill, cilantro, green onions, tarragon, or basil add a distinctive taste to the filling.

Other flavors to try

Frequently asked questions

How far in advance can I make avocado deviled eggs?

Since avocados are sensitive to oxidation, serve the eggs within 24 hours. Store the filled eggs in an airtight container. Alternatively, add the filling to a plastic bag or piping bag, pressing the air out. For the freshest appearance, fill the halves right before serving.

How do I keep boiled eggs from turning green?

Do not overcook! Leaving the eggs in hot water for too long creates a green ring around the yolk. The sulfur in the whites reacts with the iron in the yolks, discoloring them due to ferrous sulfide formation. This makes the eggs smelly and the filling unappetizing. To stop the cooking process, chill the eggs immediately in an ice bath.

Avocado deviled eggs garnished with radish and chives, and served on a white platter.

How to prevent the avocado filling from browning

Once avocados are cut open, exposure to air will quickly cause the flesh to turn from bright green to brown. Acidic lemon juice is added to the deviled egg filling to slow the oxidation of the fruit. The ascorbic acid (vitamin C) in citrus is an antioxidant, reacting with the oxygen in the environment to slow down the rate of enzymatic browning. This is only a temporary fix, so it’s best to enjoy this dish within 24 hours.

Avocado Deviled Eggs

Indulge in a healthy twist on a classic appetizer with these avocado deviled eggs. Creamy and flavorful, they are a crowd-pleaser for any occasion.
5 from 6 votes
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings 12 servings
Course Appetizer
Cuisine American

Ingredients 
 

  • 6 large hard-boiled eggs
  • 1 medium avocado
  • ¼ cup sour cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¾ teaspoon apple cider vinegar
  • ¼ teaspoon garlic powder
  • 1 tablespoon chopped parsley
  • 1 tablespoon sliced chives
  • ¼ teaspoon kosher salt
  • teaspoon black pepper
  • sliced radish, for garnish

Instructions 

  • Prepare the Eggs – Cut the eggs in half lengthwise and transfer the yolks to a food processor.
  • Make the Filling – Add the avocado, sour cream, lemon zest, lemon juice, apple cider vinegar, garlic powder, parsley, chives, salt, and pepper. Process on high speed until smooth, about 1 minute. Alternatively, in a large bowl, mash the ingredients together, then mix until smooth.
  • Fill the Eggs – Transfer the mixture to a piping bag fitted with a large star tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.
  • Serve – Top with sliced radish and chives. Transfer immediately to a platter or refrigerate until ready to serve.

Recipe Video

YouTube video

Notes

  • Make Hardboiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C), do not go above. Add eggs and boil for 30 seconds. Cover and reduce heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
  • Make Ahead: Hard-boiled eggs can be made a week in advance.
  • Storing: Refrigerate in an airtight container for up to 1 day.

Nutrition Facts

Serves: 12 servings
Calories 76kcal (4%)Carbohydrates 2g (1%)Protein 4g (8%)Fat 6g (9%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 96mg (32%)Sodium 82mg (3%)Potassium 124mg (4%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 224IU (4%)Vitamin C 3mg (4%)Calcium 21mg (2%)Iron 0.4mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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