Green Avocado Deviled Eggs (Print)

Creamy avocado and herbs blend into smooth filling for chilled egg halves, ideal for light springtime snacks.

# Ingredients:

→ 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 10-12 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.

# Expert Tips:

01 -
  • Ready in under 30 minutes with simple, wholesome ingredients
  • Creamy avocado adds healthy fats and a gorgeous green color
  • Fresh herbs bring bright, spring-forward flavors to every bite
  • Gluten-free and vegetarian, suitable for various dietary needs
  • Make-ahead friendly for stress-free party planning
  • Healthier twist on a beloved classic appetizer
02 -
  • Use older eggs (at least one week old) for easier peeling
  • Add extra lemon juice to prevent avocado from browning
  • Pipe the filling with a star tip for professional presentation
  • Press plastic wrap directly on filling if making ahead
  • Chill eggs thoroughly before serving for best flavor and texture
  • Garnish just before serving to keep herbs looking fresh
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