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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Servings:
Calories: 120kcal
Ingredients
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.