Deviled eggs made with avocado deliver an extra creamy texture to the classic version. This delicious appetizer is easy to prepare for gatherings and special occasions.
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If you want to upgrade your traditional deviled egg recipe, try adding ripe and creamy avocado. The filling combines fresh citrus and herbs with rich egg yolks for a green goddess dressing-inspired flavor. This protein-packed appetizer will impress your guests with its surprising green hue.
To make the filling ultra smooth, combine everything in a food processor. In under a minute, you’ll be able to fill, garnish, and serve. Plus, the healthy fats in the avocados add a healthy twist to each serving. The whipped texture and tangy taste make these starters perfect for sharing or even enjoying as a snack.
Prepare the eggs
Grab a carton of large eggs and use my simple methods for boiling or steaming to make hardboiled eggs. Otherwise, you can make them in the Instant Pot if you have one. The process takes about 12 minutes to cook and 15 minutes in ice-cold water to chill.
Cold eggs are firmer, making them much easier to peel. If you want to prep in advance, the boiled eggs can be made up to a week before. Cut them in half lengthwise, then pop out the egg yolks and transfer them to a food processor.
Make the filling
To make filling preparation fast and easy, use a food processor. 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 avocado eggs.
Lime juice is a good substitution for lemon. Substitute plain Greek yogurt for sour cream to add probiotics to each serving. To balance the savory ingredients, add garlic powder, salt, and pepper for a savory taste. Add one tablespoon of chopped parsley and sliced chives for an herbaceous And delicate onion flavor without overpowering the avocado.
Fill the eggs
Scoop the filling straight into the egg whites. Use a pastry bag fitted with a star tip for a gourmet presentation. Pipe a swirl design into the cavity of each half. Garnish with chives and small slices of radish for a crunchy contrast in texture.
Now you’re ready to serve! It’s best to serve them within 24 hours, as the filling will start to brown over time.
Other flavors to try
- Classic deviled eggs
- Southern deviled eggs
- Bacon deviled eggs
- Spinach and artichoke deviled eggs
How to prevent the avocado filling from browning
Once avocados are cut open, exposure to air will cause the flesh to turn from bright green to brown quickly. 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.
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Avocado Deviled Eggs
- 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
- ⅛ teaspoon black pepper
- sliced radish, for garnish
- Prepare the Eggs – Cut the eggs in half lengthwise and transfer the yolks to a food processor.
- Make the Filling – To the food processor 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. Immediately transfer to a platter or refrigerate until ready to serve.
- 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.
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