Green Avocado Deviled Eggs (Printable)

Vibrant deviled eggs filled with creamy avocado and fresh herbs, perfect for spring gatherings.

# 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 chives and dill
12 - Paprika or chili flakes, optional

# 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 - Garnish with extra herbs and a sprinkle of paprika or chili flakes if desired. Serve chilled.

# Expert Tips:

01 -
  • They look stunning on a plate without requiring any special plating skills or fancy equipment.
  • The creamy avocado filling feels indulgent while still being light and refreshing for warm weather gatherings.
  • You can make them ahead and just add the garnish right before serving, which means less stress when guests arrive.
02 -
  • Avocado oxidation is real and it's your biggest enemy, so squeeze extra lemon juice over the filling and press plastic wrap directly onto the surface if you're making these more than an hour ahead.
  • The difference between a ripe avocado and an overripe one is about twelve hours, so buy them the day before if you're cooking ahead, or choose one that yields slightly to gentle pressure but isn't soft all over.
03 -
  • Buy avocados at slightly different stages of ripeness if you're making these days in advance, so you have one ready at peak ripeness exactly when you need it.
  • A piping bag with a large round tip transforms these from homemade to restaurant-quality in about thirty seconds, and it's worth the tiny extra effort if you're trying to impress.
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