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.
Jessica’s Recipe Science
- Replacing some of the traditional mayonnaise in deviled eggs with mashed avocado introduces healthy fats and a creamy texture.
- The acidity from added lemon juice prevents oxidation, keeping the filling fresh and bright by inhibiting the enzyme responsible for browning.
- The combination of egg yolks and avocado creates a smooth, rich filling, enhanced by the avocado’s monounsaturated fats, which contribute to a more satisfying mouthfeel.
Why It Works
Add ripe and creamy avocado to upgrade your traditional deviled eggs. 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 at your next party or enjoying as a low-carb snack.
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Ingredients You’ll Need
- 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 making hard boiled eggs, but either works. I’ve seen grocery stores sell peeled and packaged hard boiled eggs for convenience.
- Avocado: Select a ripe avocado for the creamiest 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 enhance the filling’s taste.
- Citrus: Lemon juice is added for a sour citrus taste and to slow the oxidation of the pureed avocado, preventing it 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 to the filling and garnish. Chives provide a delicate onion taste without the lingering raw notes.
- Vegetable: Thinly sliced radish adds crispness to the soft, creamy eggs.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This avocado deviled eggs recipe is easy to customize! Try these delicious ideas:
- 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. A pinch of smoked paprika adds a charred note for dimension.
- 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: Chopped cilantro, dill, cilantro, green onions, tarragon, or basil add a distinctive taste to the filling.
How to Make Avocado Deviled Eggs
Step 1: Prepare the Eggs
Grab a carton of large eggs and use my simple hard-boiling methods for boiling or in a steamer basket to make hard boiled eggs. Cold eggs are firmer, making them much easier to peel. 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.
Make Ahead Tip: If you want to prep in advance, you can hard boil the eggs up to a week in advance. Cut the eggs in half lengthwise, then remove the cooked yolks and transfer them to a food processor.
Step 2: Make the Filling
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 chunkier consistency or don’t mind a more rustic look, use a fork to mash all 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.
Step 3: Fill the Eggs
Scoop the filling straight into the egg halves. Alternatively, for a gourmet presentation, use a piping bag fitted with a star tip and pipe the filling into the egg cavities with a swirl design.
Step 4: Garnish and Serve
Garnish the appetizer with chives and small radish slices for a crunchy contrast in texture. Now you’re ready to serve these easy finger foods! If not serving right away, cover and refrigerate. It’s best to enjoy the avocado deviled eggs within 24 hours, as the filling will start to brown over time.
Frequently Asked Questions
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, then press out the air. For the freshest appearance, fill the halves right before serving.
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 as ferrous sulfide forms. This makes the eggs smelly and the filling unappetizing. To stop the cooking process, chill the eggs immediately in an ice bath.
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 that reacts with environmental oxygen to slow enzymatic browning. This is only a temporary fix, so it’s best to enjoy this dish within 24 hours.
More Deviled Eggs
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Avocado Deviled Eggs
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
- ⅛ 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
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
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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