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A twist on a classic appetizer, avocado deviled eggs are so creamy and delicious! Flavored with lime and dusted with paprika, your guests won’t be able to get enough of this flavorful dish!
If you love deviled eggs, you’ve got to try my avocado egg salad, Instant Pot hard-boiled eggs, and tried and true egg salad next! They’re all super easy to throw together and packed with that creamy, tender texture you love!
Creamy Avocado Deviled Eggs Recipe
It’s no secret that deviled eggs are a crowd-pleaser. Any time I bring them to a potluck, they seem to fly off the table! I always see people going back for seconds or thirds, and I don’t blame them! How can you resist when they’re bite-sized pieces of creamy goodness? I decided to test out making them with avocado for a boost of flavor and creaminess. It was the perfect addition to egg salad, so I thought, why not add it to deviled eggs? The result was mind-blowing. For all of my fellow avocado lovers out there, I’m here to present to you: the ultimate deviled eggs recipe.
If you love guacamole, you’re going to love these. It’s essentially the same thing since avocado is blended with egg yolks to make the filling. I like to season mine with lime and garlic so each bite is filled with a dollop of zesty, savory flavor. Avocado deviled eggs really are a game-changer. If you’ve found the flavor of traditional deviled eggs to be too ‘eggy’ for you, give these a try! They’re so fresh and creamy! Make them for your next get-together and I assure you, they’ll be a hit.
Everything You’ll Need to Make Them
Good news is, avocado deviled eggs use super simple ingredients. And did I mention- they’re gluten and dairy-free! No mayo here! The blended avocado adds all the creaminess you’ll need. These are also keto-friendly, making them a snack you can feel great about eating! Measurements for each of the ingredients can be found in the recipe card below.
- Hard Boiled Eggs: You can make these with an Instant Pot or buy them premade at the store for easier prep!
- Avocados: I used medium-sized avocados here. See tips on picking the best avocado below!
- Garlic Powder: Adds the perfect savory flavor!
- Lime Juice: I love adding lime juice for a pop of citrusy flavor. It also helps the avocado and egg yolks to blend together. You can add more to taste!
- Kosher Salt: Kosher salt isn’t iodized, so it doesn’t have a bitter aftertaste. It will add a better flavor to anything you cook!
- Pepper: Helps to enhance the overall dish.
- Paprika and Chopped Cilantro: (Optional, for garnish) A dusting of paprika and chopped cilantro not only looks amazing, but adds an extra pop of flavor, too!
How to Make Avocado Deviled Eggs
Avocado deviled eggs come together in only 4 simple steps! In 10 minutes, you’ll have these delicious, creamy bites of goodness ready to munch on.
- Prep Eggs: Cut hard-boiled eggs in half and gently scoop yolks into a food processor. Set the sliced egg whites aside for later.
- Blend: Cut and scoop the avocados into the food processor with the egg yolks. Add the garlic powder, and salt and pepper. Blend until smooth. You can also mix the ingredients by hand using a fork for a more textured filling.
- Fill: Adjust seasonings if needed. Scoop mixture into a piping bag, or a plastic bag, and snip off one corner. Pipe the filling into the eggs.
- Garnish and Serve: Garnish with a sprinkle of paprika and chopped cilantro. Serve right away, or cover and refrigerate until ready to serve.
Tips and Variations
With Easter just around the corner, this is a delicious way to upgrade a classic dish! Your family is going to love them! Here are a few easy tips to make your avocado deviled eggs as delicious as possible.
- Picking Avocados: Look for medium-sized avocados with dark, blemish-free skin. Gently press down on the top of it. If it gives slightly, it’s ripe. Avoid anything too hard or too mushy.
- Use Store-bought Eggs: Store-bought hard boiled eggs are so convenient for this recipe, and it helps it come together super fast! It’s a great way to cut down on prep time to make your deviled eggs even easier to put together.
How Long Do Avocado Deviled Eggs Last?
Since avocados oxidize pretty quickly, it’s best to serve these fresh! Avocado deviled eggs typically last for 1-2 days in the refrigerator, stored in an airtight container.
More Easter Recipes
As you start to decide what’s going to be on the menu for Easter, let me give you a few ideas! These are a few of my favorite Easter recipes for sides, main dishes, and dessert! They’re all festive and delicious. Your friends and family will love them! Find my full list of Easter recipes here.
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Avocado Deviled Eggs
Ingredients
- 12 hard boiled eggs
- 2 medium avocados
- 1/4 tsp garlic powder
- 1 tbsp lime Juice (more if needed to blend)
- 1/2 tsp kosher salt (more to taste if needed)
- 1/8 tsp pepper
- paprika and chopped cilantro for garnish (optional)
Instructions
- Cut hard-boiled eggs in half and gently scoop yolks into a food processor. Set the sliced egg whites aside for later.
- Cut and scoop the avocados into the food processor with the egg yolks. Add the garlic powder, and salt and pepper. Blend until smooth. You can also mix the ingredients by hand using a fork for a more textured filling.
- Adjust seasonings if needed. Scoop mixture into a piping bag. Or you can use a plastic sandwich bag, and snip off one corner. Pipe the filling into the eggs.
- Garnish with a sprinkle of paprika and chopped cilantro. Serve right away, or cover and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made them today, great recipe! Might try some chili powder/Taco seasoning instead of paprika for a Taco Tuesday kinda of taste. Definitely a keeper~ Thank You
I love that idea! Let me know how they turn out!
How do I boil eggs so the shell doesn’t tear and remove the white?
Shocking the eggs in the ice water should help the peel come off easily!
This always works for me: fill pot with water, add eggs at room temp. Put on stove til water and eggs come to a boil. As soon as you see it boil, take the pot off burner and cover for 10 min. After 10 min, drain and put in ice bath for 3-5 min.
They way I peel them: I lightly tap the fat end of the egg on the counter till it cracks and then I roll it around on its “butt” making wider circles til the shell has lots of little cracks in it. It allows the air to creep up around inside the membrane and separates from the outer shell. I then just roll it all around until the whole shell is shattered. By that time, the shell is literally sloughing off and the white portion is intact. Hope this helps!!!
Sounds great, I can’t wait to make this! I assume the lime juice goes into the food processor with the other filling ingredients?
Yes!
great and a nice way to skip the mayo and still have a creamy texture, nice idea, thank you!