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Deviled Eggs with Avocado

Deviled Eggs with Avocado - recipe card
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Creamy deviled eggs get a fresh, modern twist with ripe avocado folded into the yolk filling. The result is a silky, vibrant green filling with a subtle nuttiness and a hint of lime that brightens every bite. These are perfect for parties, brunches, or a protein-packed snack.

Ingredients

Scale
  • 6 large eggs
  • 1 ripe medium avocado (about 6 oz)
  • 1 1/2 tbsp fresh lime juice (from 1 lime)
  • 1 tsp Dijon mustard
  • 2 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika, plus more for garnish
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp fresh chives, finely chopped (optional, for garnish)

Instructions

  1. Place eggs in a single layer in a medium saucepan and add cold water to cover by 1 inch. Set over high heat and bring to a rolling boil, then immediately remove from heat, cover, and let stand for 10 minutes. This gentle cooking method prevents rubbery whites and ensures creamy yolks.
  2. While eggs cook, prepare an ice bath by filling a large bowl with ice and cold water. After the 10-minute stand, transfer eggs with a slotted spoon to the ice bath and let cool for 5 minutes. This stops the cooking process and makes peeling easier.
  3. Gently tap each egg on a hard surface to crack the shell all over, then roll between your palms to loosen. Peel under cool running water, starting at the wide end where the air pocket is. Pat eggs dry with paper towels.
  4. Slice each egg in half lengthwise. Carefully remove yolks and place them in a medium bowl. Arrange egg white halves on a serving platter, cut side up, and set aside.
  5. To the bowl with yolks, add the avocado flesh, lime juice, Dijon mustard, mayonnaise, garlic powder, smoked paprika, salt, and pepper. Mash and stir with a fork until completely smooth and creamy, ensuring no lumps of avocado remain. Taste and adjust seasoning if needed.
  6. Spoon the filling into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off). Pipe the filling into the egg white halves, mounding it slightly. Alternatively, spoon the filling using two spoons.
  7. Cover loosely with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld and filling to set. Just before serving, garnish with a light dusting of smoked paprika and a sprinkle of chopped chives, if using.
  8. Serve chilled. These are best enjoyed the same day, but can be stored in the refrigerator for up to 24 hours.

Notes

Storage: Store leftover deviled eggs in an airtight container in the refrigerator for up to 24 hours. The avocado may darken slightly; a squeeze of extra lime juice on top helps slow browning. Freezing is not recommended, as the texture of the avocado and egg whites will become watery and grainy upon thawing. To make ahead, prepare the filling and egg whites separately up to 1 day in advance, storing filling in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, and assemble just before serving. For best flavor, allow the assembled eggs to sit at room temperature for 10 minutes before serving.

Nutrition

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Find it online: https://inagartencooks.com/deviled-eggs-with-avocado/