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!
Why You’ll Love Them
They taste amazing. 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.
They are easy to prepare. Once you’ve cooked the eggs, all you have to do is mash the filling in a bowl, then spoon it back into the cooked egg whites before serving.
They are customizable. If you want 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.
They are oil-free & dairy-free. 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
What’s great about this recipe is that it’s easy to scale. If you only have 4 eggs that you need to cook, you can use just a 1/4 of an avocado mixed into the cooked egg yolks, or you can make more if you’re feeding a large crowd. (Use the + or – button below in the recipe card to change the number of servings.)
Spicy brown mustard or Dijon mustard will work well with this flavor profile, 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. But feel free to taste & adjust the flavor as you go!
How to Make Avocado Deviled Eggs
1. Cook the eggs.
To make hard boiled eggs, you can 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 place them in a bowl of ice water. This will cool the eggs down quickly, so they don’t develop a green ring in the yolks.
2. Prepare the filling.
Once the eggs have cooled in the ice water bath for 5 minutes, gently crack each egg shell 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 set them aside.
In a mixing bowl, add in 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 together in a small food chopper.)
Once the avocado is smooth, add in the cooked egg yolks 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. Fill the deviled eggs.
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 large tip, if you prefer a fancy look.)
These avocado deviled eggs are ready to serve right away, or you can keep them chilled in the fridge for up to 24 hours in an airtight container. Garnish with paprika, freshly ground black pepper, or some fresh chives just before serving.
Frequently Asked Questions
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 24 hours 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.)
You can cook hard boiled eggs up to 7 days in advance, as long as you keep them in their shell and stored in an airtight container in the fridge. Since slicing and mashing the filling doesn’t take long, you could assemble them the day you plan on serving for a quick appetizer or snack.
Avocado Deviled Eggs
- 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)
- 1/4 heaping teaspoon fine sea salt , plus more to taste
- 2 to 3 tablespoons water , as needed to blend
- To cook the eggs, place them in a saucepan and fully cover them with an inch of water. Bring the water to a boil, then cover the pot with a lid and remove the pot from the heat. Let the eggs stand for 13 minutes, then immediately transfer them to a bowl filled with ice water. Once they've cooled in the ice bath for 5 minutes, you can peel them right away to make the shells come off easier.
- 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. The prepared deviled eggs should keep well for up to 3 days, but the filling may start to brown after the first 24 hours.
If you try this avocado deviled eggs recipe, please leave a comment and star rating below letting me know how you like it!