Green Avocado Deviled Eggs (Printer-Friendly)

A vibrant blend of avocado and herbs creates a fresh, colorful appetizer ideal for springtime.

# 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)

# How to Cook:

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 -
  • The vibrant green filling catches everyone's eye and tastes like springtime in a single bite.
  • You can prep everything ahead and assemble just before guests arrive, which means less kitchen stress and more time enjoying the party.
  • Naturally gluten-free and vegetarian, these work for almost any dietary preference without feeling like a compromise.
02 -
  • Avocado browns quickly once exposed to air, so add that lemon juice directly to the yolk mixture and toss the avocado in a bit of it before mashing to keep your filling looking vibrant.
  • Don't assemble these more than a few hours ahead if you want that fresh, bright green color to hold, though the filling itself keeps well in an airtight container for a day.
03 -
  • For a tangier filling without extra fat, swap Greek yogurt for the mayonnaise and add an extra squeeze of lemon juice to compensate for the richness you're removing.
  • If you want a touch of heat that doesn't overpower, a small pinch of hot sauce or cayenne stirred into the filling beats sprinkling it on top, which can taste sharp.
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