Avocado deviled eggs are a fresh, flavorful upgrade to the classic version. Made with hard-boiled eggs and creamy avocado, they’re packed with healthy fats and have just the right amount of zing. These are an easy, quick snack or party favorite, and they also make a perfect spring appetizer that’s both light and satisfying!
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Avocado Deviled Eggs
Deviled eggs are one of my favorite spring foods. I remember having them year after year at Easter and any other holiday we could ask Mom to make them. I didn’t learn to like avocados until a bit later in life. But now that I do, I love to add them whenever I can!
So, why not add them to deviled eggs and have double the options when it comes to my favorite spring appetizer?
Why You’ll Love These Eggs
- They are a nice blend of egg yolks with creamy avocado and garlic.
- They’re the perfect bite-sized appetizer for spring (and summer).
- Packed with protein, they’re a healthy option for a snack or side dish too.
What You’ll Need
You only need to gather a few ingredients to make this tasty appetizer!
- eggs
- avocado
- lemon juice
- granulated garlic
- salt and pepper
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Avocado Deviled Eggs
These simple eggs come together very easily. So, let’s get to it!
- Prepare. Hard-boil the eggs (or use store bought hard-boiled eggs) and let cool. Peel the boiled eggs and carefully cut them in half. Dice the avocado.
- Make the eggs. Remove the yolks and place them in a blender. Add the diced avocado, salt, pepper, and garlic.
- Pour in the lemon juice and blend until smooth. Add a little water if needed for consistency.
- Transfer the avocado mixture to a piping bag with a star tip or use a teaspoon.
- Fill the egg whites with the avocado cream.
- Serve immediately, as the avocado may darken over time despite the lemon juice.
Tips & Tricks – Avocado Deviled Eggs
• Garnish with extra black pepper, finely chopped herbs, real bacon bits, or chili flakes before serving.
• Use a ziplock bag with one corner cut if you don’t have a piping bag.
• The avocado browns fairly fast even with the lemon juice. Make these right before serving – they don’t store well.
Want to Change it Up?
These avocado deviled eggs ARE the change-up from the classic deviled eggs. Garnish them with different toppings for different looks and flavors.
More Appetizer Recipes
Blue Curacao 4th of July Mocktail
Equipment
- large pitcher
Ingredients
- 3-4 lemons
- ½ cup blue curacao syrup (non-alcoholic version for a mocktail)
- ½ cup granulated sugar
- 1 cup lemon-lime soda or sparkling water
- ½ cup fresh blueberries
- lemon slices for garnish
- ice
Instructions
- Combine the freshly squeezed lemon juice, sparkling water, and sugar in a pitcher filled with ice.3-4 lemons, ½ cup granulated sugar, 1 cup lemon-lime soda or sparkling water, ice
- Stir until the sugar is fully dissolved.
- Combine the homemade lemonade and blue curaçao syrup in a large pitcher.½ cup blue curacao syrup
- Stir thoroughly to ensure even mixing of the ingredients.
- Fill individual glasses with ice, then pour the mocktail mixture over the ice until each is full.ice
- Add a handful of fresh blueberries and a slice of lemon to each glass for decoration.½ cup fresh blueberries , lemon slices
- Enjoy immediately while it’s chilled and fizzy!
Nutrition
Nutritional information accuracy not guaranteed.
