Snacks · Easy
Avocado Deviled Eggs
A fresh twist on the classic: creamy avocado and lime whipped into the yolks, topped with whole-grain mustard and chives.
By Hannah Reyes · Tested twice in our kitchen
- Prep20 min
- Cook12 min
- Total32 min
- Serves6
- Calories160
About this recipe
Deviled eggs get a green makeover with ripe avocado in place of most of the mayonnaise. The filling is creamy, tangy from lime, and a lovely pale green that looks striking on a platter.
They are perfect for brunch, picnics, and parties — and the lime juice keeps the avocado from browning for hours.
Why this recipe works
- Avocado gives a silky filling with less mayo.
- Lime juice adds brightness and prevents browning.
- Starting eggs in cold water prevents gray yolks.
Variations
- Add crumbled bacon on top.
- Stir in finely chopped jalapeño and cilantro for a spicy version.
- Swap chives for everything-bagel seasoning.
How to serve
Serve chilled as a party appetizer or alongside a brunch spread.
Storage and reheating
Snacks are best eaten fresh. Leftovers keep 2 days in the fridge; reheat quesadillas, garlic bread, and nachos in a 375°F oven or an air fryer for a few minutes to bring back the crunch. Keep dips and cold toppings separate.
Frequently asked questions
How long does Avocado Deviled Eggs take to make?
About 32 minutes in total — 20 minutes of prep and 12 minutes of cooking. The recipe serves 6.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I prepare it in advance?
Prep the components ahead, then bake or fry close to serving time so everything is hot and crisp.
