This Avocado Deviled Eggs Recipe is a fresh and modern twist on a refined classic. Take this beloved hors d’oeuvre to a whole new level!
Avocados are one of those glorified ingredients that can do no wrong, from a health perspective. This creamy, mashable, green fruit (yep, it’s a fruit) has earned an especially beloved place in American cuisine in the past decade or so, and for good reason: it’s delicious mashed up on toast!
Speaking of good on toast, you know what else is good on toast? Eggs. Eggs have gone in and out of health food style over the years, as it seems we couldn’t decide whether they were great or terrible for us. However, it looks like we’ve finally landed on the assumption that eggs are pretty dang good for us after all, if consumed in moderation. And toast is okay, but I’m living on the lower-carb end of the block these days, so my eggs and avocados must stand alone.
Of all the ways I’ve mixed eggs and avocados together, these avocado deviled eggs might be my favorite combination yet (but I’m a sucker for deviled eggs, so I’m biased). They taste a lot like plain deviled eggs, but with a delicious spicy twist and that signature avocado flavor. The avocado doesn’t replace mayonnaise completely in this recipe, so we still get the creaminess of mayo. Plus, the cilantro and lime juice liven up every bite, and the everything bagel seasoning is an absolute game changer. The only problem I have with this recipe is not eating the whole tray!
Are Avocado Deviled Eggs Healthy?
Avocado deviled eggs give a unique mix of richness, heat, and tang while keeping the nutritional value in check. These deviled eggs are a protein-rich snack, thanks to the eggs. The eggs also provide important nutrients such as choline and some vitamin D, and the avocado contributes fiber and heart-healthy unsaturated fats.
Overall, this recipe works for gluten-free, vegetarian, and keto diets. You can even make it a little healthier by substituting mayonnaise with Greek yogurt.
Making Perfect Avocado Deviled Eggs
If you’re new to deviled egg preparation (or if you’ve just made too many meh-looking deviled egg trays), don’t fear! I have a few tips for you to make the prettiest, tastiest deviled eggs out there. These tips work for this recipe and pretty much any other deviled egg recipe out there.
- Pipe in the filling: If you really want to impress your guests, try putting the filling into a piping bag fitted with a nozzle and piping the mixture into the egg whites instead of spooning it. (Or, use a Ziploc bag with the corner cut off.)
- Serve them chilled: You can serve avocado deviled eggs right after you prep them, but personally, I think they’re best served cold. I recommend chilling your finished creations for 20-25 minutes before serving.
- Spice it up: The jalapeño peppers will add some spiciness, but if you want your deviled eggs to have even more of a kick, add a pinch of cayenne pepper.
How Do I Store Leftovers?
Avocado deviled eggs will keep in an airtight container in the fridge for up to 3 days, but it’s best to eat them as soon as possible after making them. With time, the avocado will start to oxidize, and your beautiful filling will start to brown. The lime juice in the recipe helps to prevent this for a period of time, but the effect won’t last forever. I don’t recommend freezing deviled eggs, regardless of whether they have avocado or not!
Serving Suggestions
Avocado deviled eggs are a fun, tasty appetizer and would be great served with other hors d’oeuvres. Besides the obvious pairing of ham for “green eggs and ham,” I could see these green avocado deviled eggs on a spread of creative or colorful appetizers, such as these amazing Devils On Horseback (bacon-wrapped dates with goat cheese), these delicious Sun-Dried Tomato Hummus Pesto Bites, and these to-die-for Prosciutto And Melon appetizers. If you make all that stuff, don’t forget to invite me over.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- ½ jalapeño diced
- 1 avocado halved, pitted, and peeled
- 2 tablespoons fresh chopped cilantro divided
- 1 tablespoon freshly squeezed lime juice
- Salt and black pepper to taste
- 2 tablespoons everything bagel seasoning
Instructions
- Fill a small saucepan with enough water to submerge 6 eggs, and bring to a boil. Carefully place your eggs in the water using a spoon, and boil for 10-12 minutes. Remove from the saucepan and carefully place into an ice bath for 5 minutes.
- Peel your boiled eggs and cut them in half lengthwise. Place the whites on a serving plate. Remove the yolks with a spoon and transfer them to a large bowl.
- In the large bowl with the egg yolks, add mayonnaise, diced jalapeño, avocado, half the cilantro, lime juice, salt, and pepper. With a fork, mix until well combined. Alternatively, add all ingredients to a food processor and process until blended.
- Begin spooning your egg yolk mixture into the eggs. Garnish with everything bagel seasoning and remaining cilantro, then serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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