This post may contain affiliate links. Please read our disclosure policy.
These avocado deviled eggs are a fresh twist on the classic. They’re creamy, flavorful, and made with simple ingredients. The avocado adds a smooth texture that makes it rich and satisfying with each bite.
I like making these when I want something a little different from the usual deviled eggs. They’re easy, fresh, and always go fast when I serve them. I also love that they feel a bit lighter but still taste just as good.
If you would rather have mayo in your deviled eggs recipe check out my other Keto Deviled Eggs recipe.
Ingredients needed
Making these avocado deviled eggs is quite easy and simple. You will need a handful of on-hand ingredients. Full measurements are listed further down below.
- 8 large eggs: use organic or free-range
- Avocado: for the green-looking filling, adds in a specific smooth and creamy texture.
- Greek Yogurt: Or use plain yogurt
- Dijon mustard: or honey dijon
- Lemon juice: use fresh if possible and not bottled lemon juice.Seasonings: salt, pepper, and smoked paprika.
How To Make Avocado Deviled Eggs
- Boil eggs: Place the eggs in a pot and cover with water. Bring to a boil. Once it starts boiling, turn off the heat and cover. Let them sit for 10 to 12 minutes for a fully set yolk.
- Prepare the filling: Cut the eggs in half, and gently remove the yolks. Place the yolks in a small food processor together with the remaining ingredients. Process until smooth, then transfer the mixture to a piping bag.
- Assemble: Pipe the filling into each egg half. Lightly sprinkle the deviled eggs with paprika. Serve and enjoy!
Boiling the eggs using your instant pot
Cooking hard-boiled eggs in an instant pot is one of my favorite methods and you get perfectly boiled eggs. Here is how to make hard-boiled eggs for your deviled eggs using your instant pot:
- Turn on the Instant Pot. Place the metal basket at the bottom of the instant pot and add one cup of water.
- Place the eggs on top of the metal basket and then set the instant pot on the “manual” cook mode. Next, close the pot and set the time for 5 minutes. Once the time is up leave them for another 5 minutes.
- Release the steam by pressing the quick-release button. Wait until you can open the lid and transfer the eggs to an ice bath for 10 minutes. The ice bath is necessary to cool the eggs down and prevent them from continuing to cook. It also allows easy peeling.
Recipe Tips
- Use ripe avocados so the filling is smooth and creamy
- If you do not have a blender make sure you Mash it well
- Add lemon or lime juice to keep the avocado from browning
- Taste and adjust seasoning before filling the eggs
- Chill before serving for the best flavor and texture.
Common Questions
Once the water starts boiling, add the eggs and let them boil for 9-10 minutes for hard-boiled eggs. You may add the eggs to boiling water and turn off the heat. Let them sit for 15 minutes and then place them in an ice bath.
Deviled eggs will last 2-3 days tops in the fridge. They should be kept cold because they are perishable. Store them in an airtight container.
We do not recommend you freeze deviled eggs. They are best served fresh. You may cook or make your deviled eggs in advance and store them in the fridge. But do not freeze them.
Yes, but they’re best eaten the same day. If making ahead, store them in the fridge and add a little extra citrus to help prevent browning.
You may also like
- Taco Stuffed Peppers
- Tuna Salad Lettuce Wraps
- Buffalo Cauliflower Bites
- Southern Potato Salad
- Cilantro Lime Chicken Bites
- Mushroom Stuffed Chicken Breast
- Bang Bang Chicken Skewers
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below
Avocado Deviled Eggs
Ingredients
- 8 large eggs
- 1/2 ripe avocado, about 3.5 oz
- 1/4 cup greek yogurt
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- Kosher salt and ground pepper, to taste
- ½ teaspoon smoked paprika, to garnish
Instructions
- Place the 8 large eggs in a saucepan and add cold water just enough to cover them.
- Place over medium heat and bring to a boil. Once bubbling, cover the pan and turn the heat off. Allow them to sit for 15 minutes, then immediately transfer to an ice bath. Once the eggs are cool, peel them straight away.
- Cut the eggs in half, and gently remove the yolks. Place the yolks in a small food processor together with the remaining ingredients (1/2 ripe avocado, 1/4 cup greek yogurt1 teaspoon Dijon mustard, 2 teaspoons lemon juice, Kosher salt and ground pepper. Process until smooth, then transfer the mixture to a piping bag.
- Pipe the filling into each egg half. Lightly sprinkle the deviled eggs with ½ teaspoon smoked paprika.
- Serve and enjoy!
Notes
- The serving size is one full egg. So two halves.
- Use a sharp knife when cutting the boiled eggs in half.
- To add the filling, use a piping bag for pretty and less messy-looking deviled eggs. If you do not have a piping bag, you can use a ziplock bag. Just cut the tip of the ziplock bag.
- Cook the eggs using your preferred method, whether you choose boiling, steaming, or baking. The key is placing the cooked eggs in an ice bath afterward.
- This is a great make-ahead recipe. If you plan to make these deviled eggs ahead, you can cook the eggs and make the filling but do not fill the eggs just yet until ready to serve. Store the filling in a ziplock bag or a container separate from the egg whites.
- You can easily double or triple this recipe for a larger crowd.
- The yolk should be pale yellow and firm, but not dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
