Green Avocado Deviled Eggs (Print Version)

Creamy avocado paired with tender eggs creates a colorful, fresh, and healthy starter option.

# Ingredient List:

→ 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)

# How to Make:

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 -
  • The avocado makes these taste spring-bright rather than heavy, and people genuinely can't believe how simple the flavor actually is.
  • They come together faster than you'd think, making them perfect for when you're invited somewhere last-minute and need to look like you planned ahead.
  • That pale green filling is naturally beautiful—no food coloring needed—and it honestly steals the show on any appetizer table.
02 -
  • Avocado oxidizes and browns faster than you'd think, so that lemon juice isn't optional—it's the only thing standing between beautiful green and sad brown, and you want to toss it in immediately after mashing.
  • The ice bath is crucial and I cannot stress this enough; skipping it or rushing it means the yolks stay slightly warm and stay slightly runny, which sounds good until you're trying to mash them and everything falls apart.
03 -
  • Greek yogurt swapped for mayo makes these lighter and tangier if that's your style, though you'll lose some richness and need to taste carefully because Greek yogurt is more assertive than mayo.
  • A single dash of hot sauce or a tiny pinch of cayenne under the garnish gives subtle heat that makes people's eyes light up without overwhelming the delicate flavor.
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