Green Avocado Deviled Eggs (Print Version)

A fresh, creamy avocado blend fills perfectly cooked eggs, garnished with herbs and paprika for bright flavor.

# What You’ll 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

# How to Make It:

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.

# Additional Tips::

01 -
  • The avocado makes these richer and creamier than traditional deviled eggs, without that heavy feeling afterward.
  • They're ready in under 30 minutes, which means you can pull them together between other party prep without breaking a sweat.
  • Everyone assumes they're complicated to make, so you get credit for effort you barely spent.
02 -
  • Don't let those eggs overcook. A minute too long and you'll get that gray-green ring around the yolk and a rubbery texture that nobody wants.
  • The avocado is the star, so pick one that's ripe but not brown-spotted and falling apart. It should yield to gentle pressure but still hold its shape when mashed.
03 -
  • Have a bowl of ice water ready before you even start boiling. The faster you cool those eggs, the easier they peel and the better they taste.
  • Always taste the filling before you pipe it into the whites. Avocado ripeness varies, so you might need a squeeze more lemon juice or a pinch more salt to make it sing.
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