Green Avocado Deviled Eggs (Print Page)

Creamy avocado filling adds a fresh twist to classic deviled eggs, perfect for spring gatherings.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado, peeled and pitted
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon chopped fresh chives
07 - 1 tablespoon chopped fresh dill
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Garnish

11 - Extra chopped chives and dill
12 - Paprika or chili flakes, optional

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel the eggs and slice in half lengthwise.
03 - Gently scoop out the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, dill, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.
04 - Spoon or pipe the green filling back into the egg white halves.
05 - Garnish with extra herbs and a sprinkle of paprika or chili flakes if desired. Serve chilled.

# Expert Advice:

01 -
  • Bright and colorful, ideal for spring gatherings
  • Creamy avocado adds a healthy, delicious twist
  • Simple, easy-to-make with basic ingredients
  • Gluten-free and vegetarian friendly
02 -
  • Use fresh eggs for easier peeling.
  • Prepare eggs a day ahead and refrigerate for convenience.
  • Chill filling slightly before piping for crisp edges.
  • Add lemon juice gradually to balance flavor and color.
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