Green Avocado Deviled Eggs (Printable Version)

Creamy avocado blended with herbs creates a vibrant, healthy springtime appetizer, perfect served chilled.

# 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)

# 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 Advice:

01 -
  • They look stunning on a platter without requiring any fancy plating skills, just pure vibrant green that makes people pause before eating.
  • The avocado keeps everything creamy and luxurious while cutting through the richness of traditional mayo-heavy versions.
  • They come together in under 30 minutes, making them perfect for those moments when you need an impressive appetizer without the stress.
02 -
  • Avocado oxidizes faster than you'd think, so squeeze that lemon juice directly onto the yolk mixture and even toss a little extra on top if you're making these more than an hour ahead.
  • Don't skip the ice bath for the eggs, because hot eggs make for difficult peeling and you'll end up frustrated with bits of white still clinging to the shell.
03 -
  • If you want extra tang and less mayo flavor, swap in Greek yogurt for the mayonnaise and you'll get a completely different texture that's lighter and more sophisticated.
  • A tiny dash of hot sauce whispered into the filling adds heat without overpowering, making these work for guests who like things with a little kick.
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