No heading needs to be written for the introduction. You know those party snacks that disappear faster than you can say “seconds”? Yeah, these avocado deviled eggs are THAT dish in my house. I first made them years ago when I needed something quick yet impressive for a last-minute potluck—now they’re my go-to for everything from Easter brunch to summer barbecues.
As a mom of two who’s constantly balancing busy schedules and picky eaters, I adore recipes that deliver big flavor with minimal fuss. These avocado deviled eggs—creamy, tangy, and just a little bit fancy—check all the boxes. Plus, they’re packed with good-for-you fats from the avocados, which means I can feel good about serving them. Trust me, once you try this twist on classic deviled eggs, you’ll never go back to mayo-only filling again!
Table of Contents
Table of Contents
Why You’ll Love These Avocado Deviled Eggs
Let me tell you why these avocado deviled eggs became my party staple—and why they’ll become yours too:
- Effortless elegance – They look fancy but take just 15 minutes of active prep. No cooking required beyond boiling eggs!
- Creaminess overload – The avocado blends with egg yolks for an insanely smooth texture that puts mayo-only fillings to shame.
- Bright, fresh flavors – Lime juice and cilantro give that “wow” factor while balancing the richness.
- Crowd-pleaser magic – I’ve yet to meet someone who doesn’t reach for seconds (okay, thirds).
- Healthyish hack – All the comfort of deviled eggs with extra nutrients from avocado.
Seriously—these disappear faster than I can restock the platter every single time.
Ingredients for Avocado Deviled Eggs
Grab these simple ingredients—I promise you probably have most already! The key here is using ripe avocados (they should give slightly when pressed) and taking an extra minute to dice everything super fine for that perfect texture.
- 12 hard-boiled eggs – cooled completely (I use my Instant Pot for foolproof peeling!)
- 4 ripe avocados – peeled, pitted, and diced (about 1.5 cups mashed)
- 2 tablespoons olive oil – the good stuff you’d drizzle on salad
- 2 teaspoons Dijon mustard – trust me, it adds that subtle tang
- Juice of 1 lime – fresh squeezed, about 2 tablespoons (bottled just isn’t the same)
- 1/4 cup red bell pepper – very finely diced (plus 24 paper-thin strips for garnish if you’re feeling fancy)
- 1/4 cup red onion – finely diced (soak in cold water for 5 minutes if you want less bite)
- 1/4 cup fresh cilantro – chopped, stems and all for extra flavor
- 1 teaspoon Himalayan pink salt – plus more to taste
- 1/4 teaspoon freshly ground black pepper – give your grinder an extra twist
See? Nothing weird or complicated—just fresh, vibrant flavors waiting to party in your mouth.
How to Make Avocado Deviled Eggs
Alright, let’s get to the fun part—making these creamy little bites of heaven! I promise it’s easier than it looks, but there are a few tricks to getting that perfect texture and presentation. Follow these steps, and you’ll have a platter of avocado deviled eggs that’ll make you look like a kitchen rockstar.
Step 1: Prepare the Eggs
First things first—those hard-boiled eggs. I like to peel them under cool running water; it helps the shells slide right off without taking chunks of egg with them. Slice each egg in half lengthwise (a sharp knife wiped clean between cuts gives the neatest edges). Gently pop out the yolks into a mixing bowl—save those whites! Arrange them on your serving platter so they’re ready to be filled later. Pro tip: If any whites tear, just tuck them toward the bottom of the platter. No one will notice once they’re piled high with filling!
Step 2: Mix the Filling
Now for the magic! Add your diced avocado, olive oil, lime juice, Dijon, red bell pepper, onion, cilantro, salt, and pepper to the bowl with the yolks. Here’s where you need to channel your inner Goldilocks—mash everything together until it’s slightly lumpy but creamy. Overdo it, and you’ll get baby food texture; underdo it, and you’ll have chunks that won’t pipe nicely. I use a fork for control, but a potato masher works if you’re careful. Taste and adjust seasoning—this is when I usually add another pinch of salt or squeeze of lime. The flavors should pop!
Step 3: Assemble and Garnish
Time to bring it all together! Spoon (or pipe, if you’re fancy) the filling into each egg white half. Now, here’s the crucial part—garnish right before serving. Those pretty red pepper strips and cilantro will wilt if they sit too long. I sprinkle on the extras just as guests arrive so everything stays vibrant. A final dusting of salt and pepper makes them Instagram-worthy (not that they’ll last long enough for photos!).
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Creamy 12-Ingredient Avocado Deviled Eggs Recipe
A creamy twist on classic deviled eggs, featuring avocado for extra richness and flavor. Perfect for parties or snacks.
- Total Time: 25 minutes
- Yield: 24 deviled eggs 1x
Ingredients
- 12 hard-boiled eggs
- 4 avocados, peeled, pitted and diced
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- juice of one lime
- 1/4 cup red bell pepper, very finely diced (+ 24 small, very thinly sliced strips for garnish, if desired)
- 1/4 cup Wellsley Farms Red Onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon Wellsley Farms Himalayan Pink Salt + more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Peel the hard-boiled eggs, slice them in half, and remove the yolks. Place yolks in a mixing bowl and whites on a serving platter.
- Add avocado, olive oil, lime juice, red bell pepper, red onion, Dijon mustard, cilantro, salt, and pepper to the yolks.
- Mash and stir until slightly lumpy but creamy.
- Scoop mixture back into the egg whites.
- Sprinkle with extra salt, pepper, cilantro, and red pepper strips. Serve.
Notes
- Use ripe avocados for the best texture.
- Adjust salt and pepper to taste.
- Garnish just before serving to keep colors vibrant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 190mg
Tips for Perfect Avocado Deviled Eggs
After making these avocado deviled eggs more times than I can count, here are my hard-earned secrets:
- Ripe avocados are non-negotiable – Too firm, and they won’t mash smoothly; too soft, and they’ll turn brown before you serve.
- Taste as you go – The lime and salt levels can make or break it. I always adjust after mixing.
- Keep everything cold – I refrigerate the filling for 10 minutes if my kitchen’s warm—it helps with piping.
- Prep garnishes first – Having those pepper strips and cilantro ready means no last-minute scrambling.
Oh—and make extra. You’ll thank me when they vanish in minutes!
Serving Suggestions for Avocado Deviled Eggs
These avocado deviled eggs shine on their own, but I love pairing them with fresh, crunchy veggies—think cucumber slices, baby carrots, or celery sticks—for a perfect contrast. For parties, I arrange them with pita chips or crusty bread on a big platter. They’re also amazing alongside a simple green salad with lemon vinaigrette. Basically, anything that lets those creamy, tangy flavors take center stage!
Storage and Reheating
Here’s the deal—these avocado deviled eggs don’t reheat (trust me, warm avocado is NOT a vibe). But! They’ll keep beautifully in the fridge for about a day if you store them right. Just pop them in an airtight container with parchment between layers, and press plastic wrap directly on any exposed filling to prevent browning. The lime juice helps, but they’re happiest eaten fresh!
Avocado Deviled Eggs FAQs
I get asked these questions ALL the time when I serve these at gatherings—so let me save you some guesswork!
Can I make avocado deviled eggs ahead?
Sort of! Prep the filling and store it separately (with plastic pressed right on the surface) for up to 4 hours. Wait to assemble until just before serving—the avocado stays greener that way.
How do I keep them from turning brown?
The lime juice helps, but coating any exposed filling with a thin layer of olive oil works wonders. Also—keep them chilled until serving!
Can I substitute Greek yogurt for avocado?
Technically yes… but you’ll lose that dreamy creaminess that makes these special. If you must, use half avocado, half yogurt.
Are these spicy?
Not at all! The Dijon adds just a gentle tang. For heat, I sometimes add a pinch of cayenne or diced jalapeño.
Can I freeze leftovers?
Oh honey, no—freezing turns the avocado grainy. But chances are, you won’t have any leftovers anyway!
Nutritional Information
Here’s the scoop on what you’re biting into—each serving (2 avocado deviled eggs) packs about 180 calories with those good-for-you fats from avocado and eggs. Keep in mind these are estimates—actual values vary based on your exact ingredients and brands. But let’s be real—you’re here for the flavor, not the math!
Share Your Avocado Deviled Eggs
I’d love to hear how your avocado deviled eggs turn out! Did you add a special twist? Snap a pic or leave a comment below—nothing makes me happier than seeing you make my recipes your own. You can also find us on Facebook!
