Green Avocado Deviled Eggs (Printable)

Vibrant eggs filled with creamy avocado, herbs, and spices make a colorful, healthy spring appetizer.

# Components:

→ 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)

# Method:

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.
06 - Refrigerate until ready to serve chilled.

# Expert Advice:

01 -
  • They taste sophisticated but feel effortless: No one needs to know you made them in under thirty minutes.
  • The avocado keeps them tender and luxurious: It's like someone added clouds to your eggs.
  • They disappear at parties: I've learned to make extra because people genuinely lose their manners over these.
02 -
  • Avocado browning is real and unstoppable, but lemon juice buys you time: The moment you cut an avocado, oxidation starts its slow work, so be generous with that lemon juice and don't make these more than a few hours ahead.
  • The filling needs to taste bold on its own: I learned this the hard way by being timid with seasoning; taste as you go and remember that the egg white is blank canvas, not a flavor contributor.
03 -
  • Use perfectly ripe avocados, not soft ones: Soft avocados mash into brown paste, while ripe ones mash into clouds.
  • A piping bag makes them look fancy but honestly takes the same time as a spoon and gives you more control: Either way works, but practice on the first few before your audience arrives.
Return