Easy Avocado Deviled Eggs

These are the deviled eggs I make when the party starts in 30 minutes and I’ve got… 28. They’re classic deviled eggs, but the mayo is lightened up with buttery avocado and a squeeze of lime so they’re creamier, brighter, and a little more grown-up than the 90s potluck version. They’re wildly simple, accidentally a little fancy, and people always ask for the recipe with their mouths full.

My husband has a very dramatic relationship with these. He tries to wait until guests arrive, but I always catch him in the kitchen “just testing one for seasoning” with paprika on his lip like a toddler who discovered the spice cabinet. Our little crew calls them green devils and I bring them everywhere—Easter, tailgates, Tuesday. I’ve made them in a rental cabin with one pot and a butter knife and, not to brag, they still disappeared before I could take a decent photo.

How to Make It

Grab 6 large eggs and pop them into a pot of cold water—cover by about an inch. Bring it to a rolling boil, slap on a lid, turn the heat off, and set a timer for 12 minutes. While they do their thing, mash 1 ripe avocado in a bowl with 1 to 2 tablespoons lime juice (lemon works too), 2 tablespoons mayo or Greek yogurt, 1 teaspoon Dijon, a pinch of garlic powder, salt, and pepper. Ice bath the eggs so they peel without making you cry. Peel, halve, and gently pop the yolks into the avocado bowl. Mash it all together until smooth-ish. Taste. Need more salt? A little more lime? Add it. Spoon or pipe the filling back into the whites. Finish with smoked paprika, chives, or everything bagel seasoning if you’re feeling chaotic. That’s it. Try not to eat three standing over the sink like me.

✔Ingredient Notes

– Eggs: Older eggs peel easier—fresh-from-the-farm beauties love to cling to their shells like stage-five clingers. Ice bath = non-negotiable.
– Avocado: Go for a soft-but-not-mushy one. Brown or stringy? Hard pass. If it’s underripe, you’ll be smashing forever and still get lumps.
– Lime juice: Keeps the green vibrant and adds sparkle. Lemon is fine. No citrus? A splash of apple cider vinegar in a pinch.
– Mayo or Greek yogurt: Mayo is classic and glossy; yogurt is tangy and lighter. I do half-and-half when I can’t decide.
– Dijon mustard: Quiet fire. Skip and the filling tastes flat. A tiny squeeze of yellow mustard in a pinch, but Dijon is best.
– Garlic powder: A whisper, not a shout. Raw garlic will bully the whole thing. Don’t do it unless you like spicy-vampire eggs.
– Chives or cilantro: Chives are mellow oniony goodness; cilantro is bright and grassy. Parsley works if that’s what’s in the fridge.
– Smoked paprika: That dreamy deviled-egg look and a little smoky wink. Regular paprika works too. Chili powder is stronger—use lightly.
– Jalapeño (optional): Minced super fine for a kick. Remove seeds unless you like drama.

✔Recipe Steps

1. Cover 6 large eggs with cold water by 1 inch; bring to a boil, cover, turn off heat, and sit 12 minutes.
2. Shock eggs in an ice bath 5 minutes; peel under running water if shells are stubborn.
3. Halve eggs lengthwise and pop yolks into a bowl; set whites on a platter.
4. Mash yolks with 1 ripe avocado, 1–2 tbsp lime juice, 2 tbsp mayo or Greek yogurt, 1 tsp Dijon, 1/4 tsp garlic powder, 1/4 tsp salt, and black pepper.
5. Taste and adjust seasoning; stir in 1–2 tbsp chopped chives or cilantro if using.
6. Spoon or pipe filling into whites; sprinkle smoked paprika and more herbs to finish.

What to Serve It With

– A crunchy salad and a pile of salty chips (don’t overthink it).
– Grilled chicken or salmon when you want sides that pull their weight.
– Mimosa brunch spreads—these disappear faster than the bacon.
– Picnic boards with crackers, pickles, and a little hot sauce on the side.

✔Tips & Mistakes

– Don’t skip the ice bath. It’s the difference between smooth whites and egg carnage.
– Underripe avocado = lumpy filling. If you must, add an extra spoon of mayo/yogurt to smooth it out.
– Season more than you think. Cold food needs a tiny bump in salt and acid.
– Piping bag hack: scoop filling into a zip-top bag, snip a corner, boom—fancy.
– Make ahead smart: keep whites and filling separate until serving so nothing weeps.

✔Storage Tips

Leftovers go in a lidded container, snug. Press plastic wrap right onto the filling to keep the avocado from bronzing, and add a tiny squeeze of lime before you cover. They’re happiest within 24 hours, still good up to 2 days. Eat them cold straight from the fridge for breakfast. Zero shame, maximum joy.

✔Variations and Substitutions

– Bacon-chive: fold in crisp crumbled bacon and extra chives. Always a crowd-pleaser.
– Everything spice: sprinkle everything bagel seasoning instead of paprika.
– Spicy sriracha: swap Dijon for 1–2 teaspoons sriracha or chili crisp for heat.
– Lemon-dill: lemon juice + fresh dill = brunchy and bright.
– Dairy-free: use all mayo or a dairy-free yogurt; olive oil mayo works great.
– No lime/lemon: 1 teaspoon apple cider vinegar keeps it tangy enough.
– Herb swap: parsley, basil, or green onion all play nicely.

Frequently Asked Questions

Easy Avocado Deviled Eggs

Creamy, zesty deviled eggs made with ripe avocado, Dijon, and lime for a fresh twist. Ready in under 30 minutes and perfect for parties, snacks, or meal prep.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 large eggs
• ▢ 1 ripe avocado, pitted and peeled
• ▢ 2 tablespoons mayonnaise
• ▢ 1 tablespoon lime juice freshly squeezed, if possible
• ▢ 1 teaspoon Dijon mustard
• ▢ 0.5 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon garlic powder (optional)
• ▢ 1 tablespoon fresh chives, finely chopped plus more for garnish
• ▢ 0.25 teaspoon paprika for garnish

Instructions

Preparation Steps

• Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, cover, remove from heat, and let stand for 12 minutes.
• Drain, transfer eggs to an ice bath, and cool for 5 minutes. Peel the eggs under running water to help release the shells.
• Slice eggs lengthwise and gently pop out the yolks into a medium bowl. Set the whites on a platter.
• Add avocado, mayonnaise, lime juice, Dijon, salt, pepper, and garlic powder to the yolks. Mash with a fork until smooth and creamy. Stir in most of the chopped chives.
• Spoon or pipe the filling evenly into the egg whites. Dust with paprika and sprinkle with the remaining chives.
• Serve immediately, or cover and refrigerate up to 1 day. For best color, press plastic wrap directly on the filling surface.

Notes

Make-ahead tip: For the greenest filling, keep the whites and avocado-yolk mixture separate until serving and press plastic wrap directly on the surface of the mixture. Adjust lime and salt to taste.