American, Appetizers & Snacks, apple cider vinegar, avocado, chives, Christmas, Easter, eggs, Feed A Crowd, garlic powder, Gluten Free, Keto, lemon, lemon juice, Low Carb, New Year's, No-Cook, parsley, pepper, radish, salt, sour cream, Thanksgiving, Vegetarian

Avocado Deviled Eggs – Jessica Gavin

By Ghuman

Introduction

Avocado deviled eggs are a delicious and healthy twist on the classic deviled egg recipe. This version is made with creamy avocado, Greek yogurt, and a hint of lime juice for a zesty flavor. The combination of flavors creates a unique and flavorful appetizer that is sure to be a hit at any gathering. The addition of avocado adds a creamy texture and a boost of healthy fats, making this a great option for a light snack or appetizer. Jessica Gavin, a professional chef and food writer, shares her recipe for this delicious and nutritious dish. With her easy-to-follow instructions, you can make this tasty treat in no time.

Avocado Deviled Eggs – Jessica Gavin

These Avocado Deviled Eggs are a delicious and healthy twist on the classic deviled egg recipe. The creamy avocado and Greek yogurt filling is a great way to add a boost of nutrition to your favorite appetizer. The addition of fresh herbs and spices adds a flavorful punch to the eggs, making them a great addition to any party or gathering.

Ingredients

  • 6 large eggs
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives

Instructions

  1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Remove from the heat and let the eggs sit in the hot water for 10 minutes. Drain the eggs and rinse with cold water. Peel the eggs and cut in half lengthwise.
  2. Scoop out the yolks and place in a medium bowl. Mash the yolks with a fork until smooth.
  3. Add the avocado, yogurt, lemon juice, mustard, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl with the yolks. Mash with a fork until smooth.
  4. Stir in the parsley and chives. Taste and adjust the seasoning as desired.
  5. Spoon the avocado mixture into the egg whites. Serve immediately or refrigerate until ready to serve.

Deviled eggs made with avocado deliver an extra creamy texture to the classic version. This delicious appetizer is easy to prepare for gatherings and special occasions.

Recipe for avocado deviled eggs to feed a crowd.
Table of Contents
  1. Prepare the eggs
  2. Make the filling
  3. Fill the eggs
  4. Other flavors to try
  5. Avocado Deviled Eggs Recipe

If you want to upgrade your traditional deviled egg recipe, try adding ripe and creamy avocado. The filling combines fresh citrus and herbs with rich egg yolks for a green goddess dressing-inspired flavor. This protein-packed appetizer will impress your guests with its surprising green hue.

To make the filling ultra smooth, combine everything in a food processor. In under a minute, you’ll be able to fill, garnish, and serve. Plus, the healthy fats in the avocados add a healthy twist to each serving. The whipped texture and tangy taste make these starters perfect for sharing or even enjoying as a snack.

Prepare the eggs

Ingredients needed to make deviled eggs with avocado.

Grab a carton of large eggs and use my simple methods for boiling or steaming to make hardboiled eggs. Otherwise, you can make them in the Instant Pot if you have one. The process takes about 12 minutes to cook and 15 minutes in ice-cold water to chill.

Cold eggs are firmer, making them much easier to peel. If you want to prep in advance, the boiled eggs can be made up to a week before. Cut them in half lengthwise, then pop out the egg yolks and transfer them to a food processor.

Make the filling

Eggs cut in half on a wooden board.
Egg yolks, avocado slices, and spices in a food processor.
Green egg yolk puree inside the cup of a food processor.

To make filling preparation fast and easy, use a food processor. The large blades break down the yolks and avocado halves in just a minute. If you prefer a more chunky consistency or don’t mind a more rustic look, use a fork to mash all of the ingredients together. Lemon juice, zest, sour cream, and apple cider vinegar add a fresh and tangy flavor to avocado eggs.

Lime juice is a good substitution for lemon. Substitute plain Greek yogurt for sour cream to add probiotics to each serving. To balance the savory ingredients, add garlic powder, salt, and pepper for a savory taste. Add one tablespoon of chopped parsley and sliced chives for an herbaceous And delicate onion flavor without overpowering the avocado.

Fill the eggs

Piping greenish colored egg filling mixture into the cavity of a hardboiled egg white.

Scoop the filling straight into the egg whites. Use a pastry bag fitted with a star tip for a gourmet presentation. Pipe a swirl design into the cavity of each half. Garnish with chives and small slices of radish for a crunchy contrast in texture.

Now you’re ready to serve! It’s best to serve them within 24 hours, as the filling will start to brown over time.

Other flavors to try

Avocado deviled eggs garnished with radish and chives, and served on a white platter.

How to prevent the avocado filling from browning

Once avocados are cut open, exposure to air will cause the flesh to turn from bright green to brown quickly. Acidic lemon juice is added to the deviled egg filling to slow the oxidation of the fruit. The ascorbic acid (vitamin C) in citrus is an antioxidant, reacting with the oxygen in the environment to slow down the rate of enzymatic browning. This is only a temporary fix, so it’s best to enjoy this dish within 24 hours.

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  • Prepare the Eggs – Cut the eggs in half lengthwise and transfer the yolks to a food processor.

  • Make the Filling – To the food processor add the avocado, sour cream, lemon zest, lemon juice, apple cider vinegar, garlic powder, parsley, chives, salt, and pepper. Process on high speed until smooth, about 1 minute. Alternatively, in a large bowl, mash the ingredients together, then mix until smooth.

  • Fill the Eggs – Transfer the mixture to a piping bag fitted with a large star tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.

  • Serve – Top with sliced radish and chives. Immediately transfer to a platter or refrigerate until ready to serve.

  • Make Hardboiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C), do not go above. Add eggs and boil for 30 seconds. Cover and reduce heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
  • Make Ahead: Hard-boiled eggs can be made a week in advance.
  • Storing: Refrigerate in an airtight container for up to 1 day.

Nutrition Facts

Avocado Deviled Eggs

Amount Per Serving

Calories 76
Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 96mg32%

Sodium 82mg3%

Potassium 124mg4%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 224IU4%

Vitamin C 3mg4%

Calcium 21mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag me on Instagram. I’d love to see how it turns out!

Tag @jessica_gavin



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