Green Avocado Deviled Eggs (Printable View)

A fresh, creamy avocado and herb filling on tender egg halves with a hint of lemon and spice.

# What You’ll 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 Make It:

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 to 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. Refrigerate until ready to serve.

# Best Practices:

01 -
  • They taste luxurious and spring-like without feeling heavy or fussy.
  • The avocado makes them naturally creamy so you use less mayo than traditional versions.
  • They genuinely impress people, and nobody guesses what makes them different until you tell them.
02 -
  • If your avocado is underripe, your filling will be gritty and disappointing—wait for one that gives just slightly when you hold it gently.
  • Make these no more than a few hours before serving because avocado browns and oxidizes quickly, even with lemon juice; that said, extra lemon juice really does help preserve the color beautifully.
03 -
  • A piping bag with a large star tip makes these look restaurant-worthy in seconds, and suddenly you feel like a professional—use this trick and watch people's reactions shift.
  • Keep a bowl of ice water nearby while peeling to cool your fingers periodically; it might sound fussy, but it genuinely makes the whole process faster and more pleasant.
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