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Avocado Deviled Eggs

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins (to hardboil eggs)
  • Total Time: 25-35 mins
  • Yield: Makes 12 halves 1x
  • Category: Appetizer, Snack
  • Method: Stove-Top, No Cook
  • Cuisine: American


Easy deviled eggs made with avocado, lemon juice and herbs.


  • 6 large eggs
  • 1 medium ripe avocado, peeled and pitted
  • Zest and juice of 1 medium lime or ½ medium lemon
  • 2 tablespoons cilantro or parsley leaves, chopped (optional)
  • 1 tablespoon mayonnaise (optional)
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 fresh chives, chopped


  1. Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil and cook 11-12 minutes. Drain the water and transfer the eggs to a bowl filled with ice water. Let sit 5-10 minutes, then drain the water. Peel the eggs and rinse them with water.
  2. Cut the eggs in half and place the egg yolks in a medium mixing bowl. Line the egg whites on a serving plate.
  3. To the bowl, add the avocado, lime zest and juice, herbs (if using), mayonnaise (if using), salt, black pepper and cayenne. Use a potato masher or hand mixer to mash the avocado filling. Taste and adjust the seasoning.
  4. Transfer the avocado mixture to a large Ziploc bag. Cut one of the bottom corners off the Ziploc bag. Use the bag as a piping bag and pipe the avocado mixture into the well of each egg white. Garnish with chives.
  5. Serve immediately.


Cooking Tip: If the filling tastes too tart for your preferences, add a pinch of sugar to balance it out.


  • Serving Size: 1 half
  • Calories: 58
  • Sugar: 3g
  • Sodium: 84mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 93mg

Keywords: eggs, deviled eggs, appetizer, snack, holidays