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Avocado Deviled Eggs

A creamy twist on a classic deviled egg, made with ripe avocado for a luxurious texture and flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 large large eggs, hard-boiled, peeled, and halved Older eggs peel more cleanly.
Avocado Mixture
  • 1 ripe ripe avocado, mashed until very smooth Choose one that yields slightly to gentle pressure.
  • 2 tablespoons mayonnaise, or Greek yogurt for a tangy swap
  • 1 teaspoon Dijon mustard For bright depth; substitute yellow mustard if needed.
  • 1 teaspoon lemon juice Keeps the avocado green and adds lift.
  • 1/4 teaspoon smoked paprika Plus extra for garnish; or swap with sweet paprika for milder warmth.
  • to taste sea salt
  • to taste freshly ground black pepper
  • optional finely chopped chives, cilantro, or a pinch of cayenne for heat

Method
 

Preparation
  1. Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.
  2. When boiling, remove from heat, cover, and let sit for 10–12 minutes for fully set yolks.
  3. Drain the hot water and transfer eggs to an ice bath to cool quickly.
  4. Slice the cooled eggs lengthwise and carefully remove the yolks into a medium bowl.
  5. Mash the egg yolks with the ripe avocado until smooth.
  6. Add the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Stir until silky.
  7. Spoon or pipe the avocado-yolk mixture into the egg white cavities.
  8. Sprinkle with extra smoked paprika and chopped chives if using.
  9. Chill for 15-20 minutes to let flavors settle, or serve immediately.

Notes

Store filled eggs in an airtight container in the refrigerator for up to 2 days. For best results, keep avocado filling and egg whites stored separately if preparing ahead.