Green Avocado Deviled Eggs (Printable)

Creamy avocado filling blended with herbs on chilled egg whites for a fresh appetizer.

# 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 - Top with extra herbs and a sprinkle of paprika or chili flakes if desired.
06 - Refrigerate until ready to serve chilled.

# Expert Advice:

01 -
  • They look like tiny edible works of art, and your guests will genuinely think you spent hours on them.
  • The avocado keeps them creamy without feeling heavy, perfect for spring weather when rich fillings feel out of place.
  • Prep is faster than you'd expect, leaving you time to actually enjoy the party instead of being stuck in the kitchen.
02 -
  • Avocado oxidation is real and happens fast, so squeeze that lemon juice on immediately after mashing, and if you're making these more than an hour ahead, press plastic wrap directly onto the filling surface to keep air off.
  • Don't use overripe eggs or ones that are too old; older eggs actually peel easier, but there's a point where the yolk becomes chalky and won't mash smoothly, so aim for eggs that are at least a week old but not weeks old.
03 -
  • If you're nervous about peeling eggs, add a teaspoon of baking soda to the boiling water; it raises the pH and makes the shells slip off like they're barely attached.
  • Invest in a small piping bag and a large round tip if you make these often, because piping the filling looks so professional and takes the same amount of time as spooning.
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