Avocado Deviled Eggs are creamy with no mayo and made with 6 simple ingredients, including salt and pepper. Perfect high-protein snack or appetizer!
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This avocado deviled eggs recipe is a tasty twist on the original. Light and healthy, they’re great for breakfast, lunch, and dinner.
Double the recipe and add deviled eggs with avocado to your party menu. You’ll be amazed at how fast this healthy appetizer disappears.
Ingredients and Notes
A few simple ingredients is all you need to make these avocado deviled eggs.
- Eggs: You’ll need 6 large hard boiled eggs.
- Avocado: The perfect substitute for mayonnaise in this dairy-free recipe. Make sure to use a ripe avocado that’s slightly soft with brown skin.
- Salsa verde: A salty, savory sauce that adds color and flavor.
- Fresh cilantro: Mixed in and as a garnish, the mild spice of finely chopped cilantro pairs well with the creaminess of avocado.
- Seasonings: Salt and pepper to taste.
How to Pick the Best Avocado?
I’m sure you all know I love avocado! Here are my favorite tips on how to pick an avocado that is perfectly ripe.
- Peek under the stem: A quick way to tell the ripeness of your fruit. If it comes off easily and is green underneath, your avocado is ready. If the stem is hard to pull off it is unripe. And if there is any browning under the stem, it is overripe.
- Gently squeeze: Perfectly ripe avocados should have a little give. They should not be rock hard or give way too easily.
- The color: The general rule is that a dark avocado with just a few specks of green is ripe. If they’re bright green, they’re underripe. And if they’re completely dark with wrinkles, then they’re overripe.
You could also use frozen avocado and mash them once defrosted.
How to Make Eggs for Avocado Deviled Eggs
Here are my top 3 cooking methods for easy peel hard boiled eggs. I used the Instant Pot method for this avocado deviled eggs recipe.
- Hard boil eggs on the stove: Place eggs in a medium saucepan and fill 1 inch over the surface of the eggs with cold water. Cover with lid and bring to a boil over high heat. Once boiling, turn off heat and let the eggs sit for 12 minutes.
- Hard boiled eggs in Instant Pot: Super quick and my personal favorite. Add the trivet and 1 cup cold water to Instant Pot. Place eggs in a single layer, close the lid and use the 5-5-5 method.
- Hard boiled eggs in air fryer: An easy hands-free method that doesn’t use water. Pop the eggs in the basket and set the timer, that’s it!
Once your eggs are done, transfer them to an ice water bath for 10 minutes, then peel.
How to Make Avocado Deviled Eggs
Super easy and quick! Here’s how to make avocado deviled eggs.
- Cut eggs: Slice each egg in half lengthwise, carefully remove the egg yolks and add them to a large bowl.
- Mash: Use a fork to mash the yolks. Dice and mash avocado with the yolk until smooth.
- Make filling: Add salsa verde and cilantro to the yolk and avocado mixture then combine. Season with salt and pepper.
- Pipe the egg mixture: Transfer mixture into a piping bag with a star tip. Twist the end of the bag tight and pipe the mixture into the egg whites openings. You can also use a spoon.
The best way to mash egg yolks for avocado deviled eggs is to use the back of a spoon or fork. Be careful not to over mash because this creates a dry paste. You can also push the yolks through a mesh sieve for a smooth, fluffy filling.
The variations are endless for avocado deviled eggs without mayo. Here are some of my favorites that you can sprinkle on top or mix into the filling.
- Bacon: Crumble up some cooked bacon for a salty taste and crunchy texture.
- Jalapenos: Fresh or jarred jalapenos will add a spicy kick.
- Salsa: Use regular salsa instead of salsa Verde for a slightly sweeter taste. You can also make salsa guacamole.
- Taco seasoning: For Mexican deviled eggs.
- Other guacamole ingredients: Like lime juice or onion. Or add creaminess and extra protein with Greek yogurt guacamole.
- Other seasonings: Eggs pair well with almost all flavors. Try garlic powder, paprika, or cayenne pepper. You can also add lemon juice or Dijon mustard.
How Long Do Avocado Deviled Eggs Last?
It’s best to assemble avocado deviled eggs right before serving. They will stay fresh and won’t brown for 4-5 hours.
You can store any leftovers in the refrigerator for up to 2 days. They may turn brown but safe to eat.
Deviled egg is a culinary term from the 18th-century used to describe a boiled dish that is highly seasoned, spicy and zesty. The term “devil” is for spiced foods.
Yes. To prevent it, store egg whites separately in a covered dish. Place filling in a container packing it tightly, pour cold water on top, cover and refrigerate for 2 days. When ready to serve, dump the water and pipe the filling. Cold water prevents avocado oxidizing from air. Or use Greek yogurt guacamole that doesn’t brown.
Don’t over boil the eggs. Once the water comes to a boil turn the burner off right away and do not let them simmer for more than 14 minutes.
Yes. Make sure to store egg whites and filling in separate airtight containers. Add an inch of cold water to the tightly packed filling, cover with lid and refrigerate. Dump water and pipe filling in the egg halves. You can also make this Greek yogurt guacamole that doesn’t brown.
More Avocado Recipes to Try
- Avocado salad recipe
- Avocado toast recipe
- Spaghetti squash with avocado and egg
- Spinach avocado salad
Avocado Deviled Eggs
- To make hard boiled eggs, place them in a pot covered with cold water by an inch and bring to a rolling boil.
- Turn off heat, cover pot with a tight fitting lid and let eggs stand for 12 minutes. Then transfer to an ice bath for 10 minutes.
- Peel the eggs and cut them in half lengthwise, reserving the egg yolk in a large bowl.
- Mash the egg yolks with a fork well. Add avocado and mash more until smooth and both are combined.
- Add salsa verde and cilantro and mash until smooth. Season with salt and pepper to taste.
- Transfer mixture into a piping bag with a star tip and pipe into the egg whites openings. You can also spoon it. Serve avocado deviled eggs cold.
- Make ahead: Refrigerate egg whites separately in airtight container. Place avocado filling in another airtight container packing tightly, then cover with an inch of cold water and place lid on top. Refrigerate for up to 2 days. When ready to assemble, drain water and pipe the filling.
- Store: Refrigerate leftovers in an airtight container for up to 2 days. Filling will turn brown. Do not freeze.