Avocado Deviled Eggs

These quick and easy no-mayonnaise Avocado Deviled Eggs taste so smooth and creamy with the addition of fresh avocado. Full of protein, healthy fats, and fiber, these tasty treats will become your new favorite appetizer.

Amazing Avocado Deviled Eggs

Impress your guests with this easy and delicious twist on traditional deviled eggs. Creamy avocado adds a healthy and flavorful touch to this classic appetizer. Sometimes referred to as guacamole eggs, they are a delicious twist on classic deviled eggs. I like to serve them for brunches, especially holiday brunches like Easter and Mother’s Day. They are always a huge hit with chile relleno casserole, cinnamon bread, yogurt parfaits, and strawberry mimosas.

How to make Avocado Deviled Eggs

Start by steaming the eggs for about 15 minutes and then plunge them into ice-cold water. See more below about steaming eggs. Peel and slice them in half, adding the yolks to a bowl. Mash the yolks well with a fork. Add the avocado, 5 teaspoons of chopped fresh cilantro, lime juice, garlic powder, and cayenne pepper. Mash everything well with a fork and season with kosher salt and fresh ground black pepper to taste.

Pipe or spoon the mixture into the egg white halves. Sprinkle with the reserved chopped cilantro and paprika. If desired, top with slivers of fresh radish. For best results, serve promptly.

How to Cook Perfect Hard Boiled Eggs

Steamed eggs turn out perfect every single time. I have never have trouble peeling steamed eggs. Just fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Please bring it to a boil and carefully add the eggs to the steamer basket using a long-handled spoon or tongs. 

Cover the pot and steam for 12-15 minutes. A single layer of medium eggs will require less time, while a double layer of large eggs will require the most time. Remove eggs to icy cold water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down. Store in the refrigerator.

Recipe Notes for the Best Avocado Deviled Eggs

• I prefer to mash the mixture well with a fork versus blending it with a mixer or food processor, especially if piping it. The consistency is much better for piping and spooning.
• Use lime or lemon juice to prolong the bright green color of the avocado. These deviled eggs are best served within an hour of adding the mixture to the egg white halves.
• You can prepare the mixture up to one day in advance, but spoon it into a plastic seal bag and squeeze as much of the air out as possible. Place the mixture in the fridge and use it within 24 hours.
• For a variety of flavors, garnish these eggs with chopped cilantro, paprika, chopped chives, sliced green onions, sliced olives, radish slivers, minced red onion, bacon crumbles, capers, jalapeno rings, or smoked salmon.

Can you Prepare these in Advance?

One trick you can do to prolong the green color of the fresh avocado mixture is to store the mixture separately from the egg whites. Prepare the mixture up to one day in advance, but spoon it into a plastic seal bag and squeeze as much of the air out as possible. Place the mixture in the fridge and use it within 24 hours. For ease, cut the tip off the plastic bag and pipe the mixture right into the cooked egg white halves.

How to Choose Avocados

For ripe, ready-to-eat avocados, look for dark green to nearly black skin. The flesh should yield slightly to gentle, firm pressure but not feel mushy. A dark black mushy avocado is overripe. If you pop the stem off with your thumb, you should see a nice green spot, indicating a healthy avocado, but if you see a black moldy spot, the avocado is overripe.

Recipe Variations for Avocado Deviled Eggs

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. They will not be as attractive by this time because they will have browned due to oxidation, but you can still eat them for up to 3 days.

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