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These Avocado Deviled Eggs is a delicious twist on a classic recipe. The creamy avocado mixed with the egg yolk and simple seasoning to make a delicious and easy appetizer recipe.

Avocado Deviled Eggs stacked on a platter
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If you love our classic deviled eggs recipe, then you are going to this Avocado Deviled Eggs. Smashed avocado mixed with egg yolks make the best filling for a tasty twist on an easy appetizer recipe.

I love making traditional deviled eggs for all of holiday plans, and this one is always on the menu. You will be amazed of the egg salad flavor and how easy they are to make.

Why This Recipe Works

Deviled Avocado Eggs are made with simple ingredients. Because you are using smashed avocados there is no need to use mayo. You will still create the creamy texture by just combining with the avocado.

My family loves avocados and I do too. Avocado’s have many healthy benefits and now I can use them in this classic recipe.

Ingredients 

Avocado Deviled Eggs ingredients - hard boiled eggs, avocado, garlic powder, fresh cilantro, chives, salt and pepper, paprika
  • Hard Boiled Eggs (cooled and peeled)
  • Avocado 
  • Garlic Powder 
  • Fresh Cilantro (chopped) 
  • Chives (finely chopped) 
  • Sea Salt and Pepper (to taste) 
  • Paprika 

For the full list of ingredients and recipe, scroll to the bottom for the recipe card.

Variations Ideas

  • Seasoning – Feel free to add in the seasoning that you prefer. I love to add in a teaspoon of cayenne pepper for a hint of spice.
  • Creamier Texture – We do not think this recipe needs mayonnaise, but feel free to add. You can even add in Dijon Mustard. We used smashed avocado but you can also use guacamole.

Step by Step Instructions

  • Step 1 – Slice the cooled hard boiled eggs in half lengthwise.  Remove the yolks from the egg whites and place them in a mixing bowl.  
Mixing the egg yolk with the smashed avocado

Step 2 – Gently mash the yolks with a fork and then stir in the avocado until combined. 

Mixing in the cilantro, chives, salt and pepper into the avocado mixture

Step 3 – Stir in the garlic powder, cilantro, chives, salt and pepper.

Adding the avocado filling to the egg white with a piping bag

Step 4 – Carefully spoon or pipe the mixture into the center of each egg half.

Topping the avocado deviled eggs with paprika

Step 5 –Top with the paprika and more chopped cilantro. Serve cold and enjoy! 

Recipe Tips

  • Piping Bag – We think it is best to fill a piping bag with the avocado mixture to easily fill the egg whites.
  • Garnish Deviled Eggs – When serving, we like to garnish the deviled eggs with lime juice, red onion, or you can even use lemon juice.
  • Boiled Eggs – If you need tips on How to Boil Eggs in the oven, we have all the tips on the best way to boil and tips for peeling eggs. You can also make Instant Pot Hard Boiled Eggs.
  • Choose Avocado – When making this avocado deviled eggs, make sure to use ripe eggs.
Close up image of avocado deviled eggs

Frequently Asked Questions

How to Store Leftovers

Refrigerate the leftovers, covered, for up to 2 days.

Will the Deviled Eggs Turn Brown?

After about 8 hours the deviled eggs could turn brown because of the avocado. These deviled eggs are best served once they have been made.

Avocado Deviled Eggs on a plate

More Easy Deviled Eggs Recipe

If you love this Avocado Deviled Eggs Recipe, please leave us a comment or a star review. We love hearing from you.  

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Avocado Deviled Eggs

5 from 2 votes
How to make the best avocado deviled eggs. No mayo needed to make this fun twist on traditional deviled eggs.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Cuisine American
Course Appetizer
Calories 132

Ingredients

  • 6 hard boiled eggs cooled and peeled
  • 1 Avocado
  • 1/4 teaspoon Garlic Powder
  • 2 Tablespoons Cilantro chopped
  • 1 Tablespoon Chives finely chopped
  • salt and pepper to taste
  • 1/4 teaspoon Paprika

Instructions

  • Slice the cooled hard boiled eggs in half lengthwise.  Remove the yolks from the eggs and place them in a mixing bowl.
  • Gently mash the yolks with a fork and then stir in the avocado until combined.
  • Stir in the garlic powder, cilantro, chives, salt and pepper.
  • Carefully spoon or pipe the mixture into the center of each egg half.  Top with the paprika and more chopped cilantro.
  • Serve cold and enjoy!

Recipe Notes

Refrigerate the leftovers, covered, for up to 2 days.

Nutrition Facts

Calories 132kcal, Carbohydrates 4g, Protein 7g, Fat 10g, Saturated Fat 2g, Polyunsaturated Fat 1g, Monounsaturated Fat 5g, Cholesterol 187mg, Sodium 65mg, Potassium 231mg, Fiber 2g, Sugar 1g, Vitamin A 381IU, Vitamin C 4mg, Calcium 30mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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