Avocado Deviled Eggs are a delicious fusion of the best-ever guacamole and classic homemade deviled eggs, offering a creamy and flavorful twist on a beloved appetizer. Perfect for entertaining, these vibrant bites are sure to impress your guests and elevate any gathering.
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🥑 The Ingredients
The simple ingredients for avocado deviled eggs blend together perfectly to create a creamy and flavorful filling that enhances the classic deviled egg experience. Find ingredient notes (including substitutions and variations) below.
🍋 Substitutions and Variations
- Avocados - You want to look for ripe avocados that are slightly soft to the touch, but not mushy. The tip of the avocado should be light brown, and not dark brown or black. There is no adequate substitution for avocados for this dish.
- Mayonnaise - While we keep the amount of mayonnaise light, you can substitute Greek yogurt (plain) and still have a wonderful flavor and texture.
- Onions - Shallots and chives provide a depth of flavor, but don't overpower the eggs with onion taste. If preferred, you can omit the shallots and use onion powder.
- Flavor enhancers - Citrus (lime juice) brightens the filling. Fresh is best. Lemon juice can be substituted. Add a splash of hot sauce to deepen the flavor, and even more, if you desire the eggs with some heat.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
The filling can be made up to 1 day in advance. Keep covered in the fridge until ready to use.
👩🏼🍳 How To Make Avocado Deviled Eggs
- Step 1: Carefully add eggs to simmering water for 12 minutes and then remove.
- Step 2: Peel the eggs and cut them in half.
- Step 3: Add avocado flesh to a bowl with egg yolks with other ingredients.
- Step 4: Mash with a fork.
- Step 5: Spoon mixture into hard-boiled egg whites.
- Step 6: Garnish with chives and toasted breadcrumbs.
🍽️ How To Serve
- These are best served chilled, but it's okay if they sit out for a couple of hours and become room temperature. They never last that long, anyway.
- Prepare them up to 4 hours in advance and keep them covered with plastic wrap in the refrigerator until ready to serve.
- Don't skip the toasted breadcrumbs. The added 'crunch' truly makes them irresistible.
Expert Tip
Don't be afraid to pile the filling nice and high. We've used a pastry bag to pipe the filling into the eggs before, but, honestly, a spoon works just as well. If you have a little filling left over, don't worry, it's amazing as a dip or on toast or eggs.
🙋🏽♂️ Frequently Asked Questions
Yes, the filling can be made up to 12 hours in advance. Keep covered in an air-tight container in the fridge. Stir the mixture before adding to the eggs (the avocado may oxidize slightly, but stirring them will keep them nice and green).
Eggs and avocados are considered healthy and in moderation, comprise a healthy diet. They are packed with nutrients and protein. You can leave the egg yolks out to make them even more nutritious, but the filling will not as sturdy.
That all depends on how much hot sauce you add to the filling. Our recipe gives a tiny bit of kick, but it's not highly spicy at all. If you want more heat to the eggs, double the hot sauce and sprinkle cayenne pepper over the tops of the eggs.
😋 Other Classic Appetizer Recipes
Ready to make the best appetizer on the block? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Avocado Deviled Eggs
These avocado-deviled eggs are devilishly delicious. The filling is a snap to make and can even be made in advance (the night before). Be prepared, these are always the first to go!
Print Pin RateServings: 6 people
Calories: 234kcal
Instructions
Make the Hard-Boiled Eggs
Place the eggs in a large pot and cover with water.
6 large eggs
Bring to a boil, then turn off heat and cover for 12 minutes.
Remove the eggs from the hot water with a slotted spoon. Rinse them with cool water. Set aside. (These can be made 24 hours in advance).
Make the Avocado Filling and Assemble
Peel the hard boiled eggs and cut them in half, lengthwise.
Using a spoon, scoop out the yolks and set aside.
Cut the avocados in half and remove the pits.
2 avocados
Scoop out the avocado flesh and place in a large bowl.
Add all of the yolks and the remaining ingredients and stir and roughly mash with the back of a fork.
Juice of 1 lime, 2 tablespoon shallot, 1 jalapeno, 2 or 3 dashes hot sauce, ½ teaspoon Worcestershire sauce, 1 tablespoon mayonnaise, 1 tablespoon cilantro, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
Use a spoon to transfer a heaping pile of the avocado mixture into each of the egg whites.
Top with a sprinkle of toasted breadcrumbs and snipped chives.
1 tablespoon chives, ½ cup breadcrumbs
Notes
- Cut the crusts off of half of a baguette or crusty loaf of bread.
- Tear into pieces and then pulverize in your food processor until crumbs are formed (about 2 minutes).
- Melt 2 tablespoon unsalted butter in a large skillet over medium heat.
- Add the breadcrumbs and cook, stirring often, until golden (about 5 minutes).
- Stir in 1 minced clove of garlic and a healthy pinch of salt.
Nutrition
Calories: 234kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 359mg | Potassium: 436mg | Fiber: 5g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg
POST UPDATE: This recipe was originally published August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!
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