Green Avocado Deviled Eggs (Printable Version)

Creamy avocado and herbs create a fresh, vibrant twist for a colorful spring appetizer to enjoy chilled.

# What You 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

# Directions:

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 to 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. Serve chilled.

# Expert Advice:

01 -
  • They look stunning on any table, and nobody suspects how easy they actually are to make.
  • The avocado swap keeps them feeling fresh and modern while honoring that nostalgic deviled egg charm.
  • You can prep them in under 30 minutes, which means less stress and more time enjoying your guests.
02 -
  • The avocado will start to brown within a couple of hours, so make these as close to serving time as possible, or squeeze extra lemon juice on the filling and store them covered with plastic wrap pressed directly onto the surface.
  • If you're cooking for a crowd and need to prep ahead, boil and peel the eggs the night before, but don't mix the filling until just before serving.
03 -
  • Swap Greek yogurt for mayo if you want something tangier and slightly less rich, though you'll lose a tiny bit of that luxurious mouthfeel.
  • If you're making these the day before, keep the filling separate and assemble everything the morning of serving to prevent any browning.
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