Green Avocado Deviled Eggs (Print Version)

Creamy avocado filling brightens halved eggs with fresh herbs and subtle spices for a colorful spring appetizer.

# What You 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 fresh chives and dill
12 - Paprika or chili flakes for optional garnish

# How-To Steps:

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 - Serve chilled.

# Expert Advice:

01 -
  • Easy to make in under 30 minutes, perfect for last-minute gatherings.
  • Uses creamy avocado to add healthy fats and a fresh, green color.
  • Gluten-free and vegetarian, suitable for diverse diets.
  • The combination of fresh herbs and lemon juice brightens traditional deviled eggs with a spring-inspired twist.
02 -
  • Use a piping bag to fill the egg whites neatly and create an elegant presentation.
  • Cool the eggs promptly in an ice bath for easier peeling and better texture.
  • Prepare the avocado mixture right before assembling to keep it fresh and vibrant.
  • Store leftovers covered and chilled, but consume within a day to avoid browning.
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