Avocado Deviled Eggs are a delicious twist on the original, without using mayo. They make an easy appetizer or high-protein snack that you can keep stashed in the fridge.
If you love classic deviled eggs, you’ll love this version, too– even if you’re not a huge avocado fan! The avocado adds creaminess, without a noticeable flavor.
Since this recipe skips the mayonnaise, which is made with oil, this recipe is perfect for those with special dietary needs. They also make an easy low-carb snack, for those who need a higher protein option.
Ingredients You’ll Need
This recipe is easy to scale up or down, so if you only have 4 eggs that you need to cook, you can use just a quarter of an avocado mixed into the cooked egg yolks. Or, make more if you’re feeding a large crowd.
(Use the + or – button below in the recipe card to change the number of servings.)
Adding mustard creates a classic deviled egg flavor and when you use the juice from a jar of bread and butter pickles, you’ll add a hint of sweetness that balances out the tangy flavor. Feel free to taste & adjust the flavor as you go!
For more of a Southwest flare, swap the lemon juice for lime juice, and add a pinch of cayenne pepper and some fresh cilantro. You can also add any other seasonings you love, such as onion or garlic powder, for extra flavor.
How to Make Avocado Deviled Eggs
1. Cook the eggs.
To make hard-boiled eggs, use your Instant Pot to make the process hands-off, or bring a pot of water to a rolling boil. Once the water is boiling, carefully lower the eggs into the water and set a timer for 10 minutes.
When the timer goes off, use a slotted spoon to lift the eggs out of the water and immediately place them in a bowl of cold water. Adding ice to the water will cool the eggs down quickly, so they don’t develop a green ring in the yolks.
Once the eggs have cooled for 5 minutes, gently crack each eggshell on the counter and remove the shell. It should peel off easily, thanks to the ice bath.
Slice each peeled egg in half lengthwise, and collect the cooked egg yolks in a small bowl. Place the cooked egg whites in the fridge to chill while you prepare the filling.
2. Prepare the filling.
In a mixing bowl, add the avocado, lemon juice, mustard, pickle juice, and salt. Use a fork to mash everything together, then switch to a rubber spatula to help mash everything as smoothly as possible. (Alternatively, you can mix this in a small food processor.)
Next, add the cooked egg yolks to the bowl and mash again. You may need to add a tablespoon or two of water to the mixture, to help make it smoother and more fluffy. Then adjust the flavoring, if needed.
3. Assemble.
Once you like the taste of the filling, spoon it evenly into the egg white halves. (You can use a piping bag for this with a frosting tip if you prefer a fancy look, but it can clog if the filling isn’t smooth.)
These avocado deviled eggs are ready to serve right away, or you can keep them chilled in the fridge for up to 48 hours in an airtight container. Garnish with paprika, black pepper, diced red onion, or fresh chives just before serving.
Frequently Asked Questions
Hard-boiled eggs can be stored in the fridge for up to a week, but once you remove the shell and slice them in half, they may spoil faster. For the best texture and flavor, it’s a good idea to serve deviled eggs within 48 hours of making them. (24 hours is even better!)
Avocados do tend to turn brown after you slice into them, but the addition of mustard and lemon juice will help slow that process. I’ve made these eggs a day in advance and didn’t find them to be too brown looking, but adding a garnish right before serving will help make them look even more visually appealing. (Alternatively, you could store the filling in a tightly sealed piping bag, and then pipe the filling into the eggs the day you serve, for a fresher look.)
Using older eggs tends to result in easier peeling later (check the expiration date on your egg carton), but the cooking method you use can also help. Instant Pot Hard Boiled Eggs have a reputation for being easier to peel, and adding eggs to a saucepan of boiling water (rather than letting them come to a boil in the pot) may help, too. Be sure to peel your eggs immediately after removing them from the ice bath, as the slightly warm eggs are easier to peel than cold eggs.
Looking for more avocado recipes? Since this recipe only calls for half of an avocado, you can use the other half to make homemade guacamole, add it to a Chocolate Avocado Smoothie, or make a batch of Avocado Pudding.
Avocado Deviled Eggs
Ingredients
- 8 large eggs
- ½ ripe avocado (about 3.5 ounces)
- 1 teaspoon spicy brown mustard
- 2 teaspoons lemon juice
- 1 to 2 teaspoons pickle juice (I use bread & butter pickles)
- ¼ heaping teaspoon fine sea salt , plus more to taste
- 2 to 3 tablespoons water , as needed to blend
Instructions
- To cook the eggs, bring a saucepan of water to a boil. Once boiling, carefully lower the eggs into the water and set a timer for 10 minutes. Use a slotted spoon to remove the eggs when the timer goes off and immediately place them in a bowl of ice water. Let them cool for 5 minutes, then quickly remove the shells. (They are easier to peel while they are still slightly warm.)
- To prepare the filling, add the avocado, mustard, lemon juice, 1 teaspoon of pickle juice, salt, and 2 tablespoons of water to a mixing bowl. Mash the avocado with a fork until it's as smooth as possible.
- Slice the hard boiled eggs in half, and add the cooked egg yolks to the bowl of avocado filling. Mash the mixture with a fork or rubber spatula, adding more water, if needed, to help the filling mix smoothly.
- Taste the mixture and add one more teaspoon of pickle juice, or a little extra salt, if needed. If you want more of a tangy flavor, you can also add more lemon juice to taste. Spoon the avocado filling back into each egg white, so they are each slightly heaped.
- Garnish the avocado deviled eggs with paprika and chopped chives, if desired, then serve right away or keep them chilled in the fridge until ready to serve. Prepared deviled eggs can keep well for up to 2 days, but the filling may start to brown after the first 24 hours, so it's best to make these no more than 1 day ahead of time.
Notes
Nutrition
If you try this avocado deviled eggs recipe, please leave a comment and star rating below letting me know how you like it!
I’m not an avocado fan but I love deviled eggs. Your Avocado Deviled Eggs look absolutely delicious! I’m definitely going to try them. I plan on incorporating the healthy avocado into my diet: Guacamole, Avocado Cilantro Dressing. I’m inspired. Thanks!
Just made these for lunch, amazing! Paired with a simple spinach salad and rye bread mmm
These are so good! I made half the batch to have on hand as a snack in my fridge this week, and you’re right, you can’t taste the avocado at all! The pickle juice makes this extra delicious. I used 2 teaspoons.
Wow, I wasn’t sure about the avocado addition but it’s really good! Couldn’t even taste it.
SO DELICIOUS!! You cannot even tell the mayo is missing. This is my new go to for deviled eggs.
Great recipe, definitely trying this soon! Thank you so much for sharing.
Meh. Not much flavor. All I tasted was pickle juice. Does it really matter if the outside of the yolks become green while cooking? I mean you’re mixing them with avocados…which are green.
Just made these…I’ve been craving deviled eggs, but don’t have any Mayo in the fridge. These were perfect! I was too lazy to do any piping so just used a spoon to put a scoop on the egg before eating it 😆