Green Avocado Deviled Eggs (Print Version)

Creamy avocado filling flavors vibrant deviled eggs, ideal for spring appetizers and light bites.

# 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 Steps:

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.
06 - Serve chilled.

# Expert Hints:

01 -
  • Combines creamy avocado with classic deviled eggs for a unique flavor.
  • Quick and easy to prepare, ready in under 30 minutes.
  • Vibrant green filling adds a fresh, spring-inspired touch to any appetizer spread.
  • Perfect for gluten-free and vegetarian diets.
  • Healthy alternative to traditional deviled eggs without sacrificing taste.
02 -
  • Use an ice bath immediately after boiling to stop cooking and make peeling easier.
  • Piping the filling creates a neater presentation than spooning.
  • Store leftovers tightly covered and consume quickly to avoid avocado discoloration.
  • Check ingredients on mayonnaise for egg and mustard allergens if serving guests with allergies.
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