Avocado Deviled Eggs
These Avocado Deviled Eggs are creamy, flavorful, and made with simple ingredients. It’s a classic deviled egg but a lighter, fresher version. An easy finger food that’s great for spring brunches, baby showers, or even an everyday snack!
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I like to make these when we have a few hard-boiled eggs left over, or if I need a quick and easy finger food for a party. Even my kids enjoy these—especially if I skip the paprika on theirs!
If you’re putting together a party tray or planning a simple get-together, these Avocado Deviled Eggs pair perfectly with my Caramel-Dipped Grapes with Peanuts and Cheeseball Bites.
How to Make Avocado Deviled Eggs
Ingredients you’ll need for this recipe
Step by Step Guide
1. Place eggs in boiling water and cook for 8–10 minutes.
2. Transfer to a bowl of ice water and let them cool completely.
3. While the eggs cool, mash the avocado in a bowl.
4. Peel the eggs, cut them in half, and scoop out the yolks into the bowl with the avocado.
5. Add sour cream, lemon juice, salt, and pepper. Stir until smooth.
6. Rinse and dry the egg whites, then pipe or spoon the filling back in.
Serve and Enjoy!
Sprinkle with a bit of paprika and parsley if you’d like.
Important Recipe Notes
- Use ripe but not overripe avocado – It should be soft enough to mash but still bright green inside. Overripe avocados can taste off or look brown.
- Cool the eggs completely – This makes them easier to peel and keeps the filling from getting warm and runny.
- For the smoothest texture, mash the yolks and avocado thoroughly before mixing in other ingredients.
- Avocados vary in flavor, so give the filling a quick taste and adjust the lemon juice, salt, or pepper as needed.
- Serve soon after making – These are best fresh, as the avocado may darken over time (even with lemon juice).
Avocado Deviled Eggs
Ingredients
- 6 eggs
- 1 ripe avocado
- 2 tbsp sour cream
- ½ lemon juiced
- Salt and black pepper to taste
- Parsley and paprika powder for garnish (optional)
Instructions
- Place eggs in boiling water and cook for 8–10 minutes.
- Transfer to a bowl of ice water and let them cool completely.
- While the eggs cool, mash the avocado in a bowl.
- Peel the eggs, cut them in half, and scoop out the yolks into the bowl with the avocado.
- Add sour cream, lemon juice, salt, and pepper. Stir until smooth.
- Rinse and dry the egg whites, then pipe or spoon the filling back in.
- Sprinkle with a bit of paprika and parsley if you’d like.
