Green Avocado Deviled Eggs (Printable Version)

Creamy avocado blended with tender egg yolks creates a vibrant, healthy spring appetizer.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Once cooled, 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, distributing evenly.
05 - Top each deviled egg with extra fresh herbs and a sprinkle of paprika or chili flakes if desired. Refrigerate until ready to serve.

# Additional Tips::

01 -
  • The avocado creates an impossibly creamy texture that melts on your tongue without any heavy feeling.
  • Fresh dill and chives give you that garden-to-table taste that makes people ask what your secret is.
  • They're ready in under 30 minutes, so you can actually enjoy your party instead of being stuck in the kitchen.
02 -
  • Avocado oxidizes and browns remarkably fast, so that lemon juice isn't just flavor—it's insurance; use it generously and consider squeezing a little extra on the finished eggs if you're making them more than an hour ahead.
  • Overcooked eggs will have that chalky, gray-green yolk that tastes sulfurous; stick to the 10 to 12 minute timing like your life depends on it, because the difference between slightly undercooked and perfect is literally one minute.
03 -
  • Room temperature eggs peel way easier than cold ones, so let them sit out for a few minutes after that ice bath before you start peeling—this small move will save you so much frustration.
  • If you're making these for a crowd, set up your filling in a piping bag fitted with a decorative tip; it looks polished, goes faster, and feels like you spent way more time than you actually did.
Go Back