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Take your deviled eggs to the next level with a creamy avocado filling! This twist on the classic appetizer swaps mayonnaise for mashed avocado, adding a touch of healthy fat and vibrant flavor. These beauties are perfect for a party platter or a light lunch.

close up of avocado deviled eggs on wood tray

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Are you tired of the same old deviled eggs at every gathering or a way to add a fresh twist to this classic appetizer?

Avocado Deviled Eggs are here to save the day!

Avocado Deviled Eggs take the traditional deviled egg recipe to new heights by incorporating creamy avocado into the filling mixture.

This simple addition not only adds a velvety texture but also introduces a delightful hint of green to the typically yellow filling.

The result? A flavor-packed appetizer that is as visually appealing as it is delicious.

For more deviled egg variations don’t forget to try our Bacon Jalapeño Deviled Eggs for a burst of flavor!

Why I Love This Recipe

The addition of avocado adds a velvety smoothness to the traditional deviled egg filling.
Avocado brings its nutritional benefits, including heart-healthy fats and vitamins, making these deviled eggs a guilt-free indulgence.
The hint of lemon juice adds a refreshing zing that balances the richness of the avocado and eggs.

Ingredients:

eggs
avocado
sour cream
lemon
salt
black pepper
parsley
paprika

Step by Step:

Place a pot of water on the stove over medium-high heat and bring it to a boil. Carefully add the eggs to the boiling water and let them cook for 8-10 minutes until hard-boiled.
Once the eggs are cooked, remove them from the boiling water and transfer them to a bowl filled with ice water to cool down quickly. Once cooled, carefully peel the eggs and slice them in half lengthwise.
In a separate bowl, mash the avocado until smooth. Add the cooked egg yolks to the mashed avocado along with sour cream, freshly squeezed lemon juice, salt, and black pepper. Mix everything together until well combined and creamy.
Rinse the egg whites under cold water to remove any residue, then pat them dry gently with a paper towel. Transfer the avocado and egg yolk mixture into a piping bag fitted with a star tip or simply use a spoon to fill the hollows of the egg whites.
For a finishing touch, garnish the deviled eggs with a sprinkle of paprika powder and a few fresh parsley leaves. This not only adds flavor but also enhances the presentation of the dish.

Tips for best results

if you don’t have a piping bag you can place the yolk and avocado mixture into a sandwich bag and snip the corner of the bag to create your own
unlike regular deviled eggs I don’t recommend making these to far ahead of time due to the tendency of the avocado to brown

Serving suggestions:

These avocado deviled eggs go well with any standard party appetizers. Some of my favorites are:

Variations

Get creative with your Avocado Deviled Eggs by experimenting with different flavors and toppings.

Spicy Kick: Add a dash of hot sauce or diced jalapeños to the filling for an extra kick.
Smoky Flavor: Sprinkle smoked paprika over the eggs for a subtle smokiness.
Mediterranean Twist: Top with diced tomatoes, cucumbers, and crumbled feta cheese for a Mediterranean flair.

Storage

Avocado Deviled Eggs can be stored in an airtight container in the refrigerator for up to 2 days.
To maintain their freshness and prevent the avocado from browning, store the deviled eggs with a piece of plastic wrap pressed directly onto the surface of the filling before sealing the container.

If you try this recipe please comment and rate it below, I love hearing from you!