Avocado Deviled Eggs Recipe

These guacamole-inspired deviled eggs that are made with avocado, lime, tomato, and onion are simply delicious! Easy-to-make these avocado-deviled eggs are a perfect party appetizer, great for picnics, tailgating, or for a snack for those on low-carb diets.

This yummy deviled eggs recipe comes with a twist. These deviled eggs are fresh, full of healthy ingredients and so tasty! Creamy avocado combined with a deviled egg filling makes for a delicious appetizer. If you are looking for easy recipes for your next party, this is it! The perfect appetizer for your friends and family to enjoy.

Avocado Deviled Eggs Recipe

Avocado is considered a healthy fat. No mayonnaise was used in the making of these green eggs.

Hubby and I traveled to New Zealand a few years ago and got to visit an avocado farm!

The avocado trees had to have been 40′ tall and loaded. Avocado growing is a big industry in New Zealand and growing larger every day (no pun intended).

Tips and variations for making avocado deviled eggs:

● Older eggs make for better peeling. I try and use older eggs whenever possible when making deviled eggs.

● The avocado filling was piped into the eggs. You can simply use a small spoon. It will not be as pretty, but it will not change the taste.

● Remember that the longer you keep avocado (even in the fridge) the darker the green color will turn (oxidization) until it is almost black. So, while you can make these ahead, if you want them green when they are being served (especially for a holiday like Christmas or St. Patrick’s Day) plan on serving them a few hours after making them. If you need a large quantity (this recipe can be doubled, tripled, quadrupled), make the hard-boiled eggs the day before, but make the filling within a few hours of serving.

● Organic eggs were used in this recipe. Organic eggs are not necessary to make these avocado-deviled eggs.

● Want to know how to make perfect hard-boiled eggs in just about 15 minutes? Click here for the secret to making perfect hard-boiled eggs!
(Instant pot hard-boiled eggs)

● If you do not have a small tomato, use ½ of a medium-sized tomato.

● These are garnished with tomato and cilantro. You might want to use chives to add a more oniony taste on top of that yummy filling.

● You do not have to be on a low-carb or keto diet in order to enjoy these.

● This is an easy way to make avocado eggs. A food processor is not necessary.

How to transport deviled eggs:

I highly recommend the Snapware Snap ‘N Stack 2 Layer Food Storage W/ Egg Holder Trays if you need to transport deviled eggs. I am madly in love with snapware, and this container is reasonably priced, gets your eggs there without them moving or getting squashed, and you can put thin ice packs underneath the trays to keep the eggs cold while transporting. I also use this for storing in the fridge. I have two, so simply stack them when making a lot of deviled eggs for a large party!

I love to take classic recipes and make small changes to bring them to the next level. If you would like other deviled eggs recipes, try these:

● Curried Deviled Eggs Recipe
● Deviled Eggs with a Kick Recipe

If you would like more avocado recipes, try these:

● Avocado Mac and Cheese Recipe
● Creamy Avocado Breakfast Toasties Recipe

Avocado Deviled Eggs Recipe Ingredients:

● 6 Eggs
● Ice
● 1 Ripe Avocado
● 1 Small Tomato
● ¼ Red Onion
● 1 Lime
● Salt, to taste
● Black pepper, to taste
● Cilantro, for garnish

Avocado Deviled Eggs Mise en Place:

● Pot
● Large Bowl
● Medium Bowl
● Small Bowls
● Cutting Board
● Knife
● Spatula
● Spoon
● Fork
● Piping Bag
● Star Tip
● Egg Tray (to serve)
● Snapware Snap ‘N Stack 2 Layer Food Storage W/ Egg Holder Trays (if transporting)

Avocado Deviled Eggs Directions:

1. Start by making hard boil eggs. Bring boiling water in a medium-sized pot on the stove.
2. Once the water starts boiling, carefully add your eggs and cook for 12 minutes.
3. When the eggs have finished cooking, remove them from the stove water and place them in an ice bath for 3-5 minutes (place cold water and ice cubes into a bow to make a bowl of ice water).
4. Peel your cooled hard-boiled eggs.

5. Using a sharp knife, cut the hard-boiled eggs in half, lengthwise, and scoop out the egg yolk. Place the cooked yolks and the cooked egg white halves in separate bowls.
6. Mash the egg yolks in a mixing bowl. Set aside.

7. Cut the avocado in half, remove the skin and pit, and mash the avocado in a small bowl. Set aside.

8. Small dice the tomato and red onion. Remove and set aside one tablespoon of diced tomato for garnish.
9. Cut the lime in half.

10. To the bowl with the mashed egg yolks add the mashed avocado, diced tomatoes, diced red onion, and season with salt and pepper to taste.

11. Squeeze fresh lime juice over the avocado ingredients and mix everything until well combined.

12. Place a star tip into the end of a piping bag. Place the piping bag into a glass – star tip down – and spoon the avocado mixture into the piping bag.

13. Line up the cooked egg whites in a single layer and into the cavity of the halved hard-boiled egg whites pipe the filling back into the eggs.

14. Garnish with a cilantro leaf and pieces of tomato for flavor and a pop of color.

15. Place on an egg plate or into a deviled egg container, and keep refrigerated in an airtight container until ready to serve.

Yield: 12

Avocado Deviled Eggs Recipe

Print

Avocado Deviled Eggs Recipe. These guacamole-inspired deviled eggs that are made with avocado, lime, tomato, and onion are simply delicious! Easy-to-make these avocado-deviled eggs are a perfect party appetizer, great for picnics, tailgating, or for a snack for those on low-carb diets.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 2 minutes

Total Time 24 minutes

Ingredients

• 6 Eggs
• Ice
• 1 Ripe Avocado
• 1 Small Tomato
• ¼ Red Onion
• 1 Lime
• Salt, to taste
• Black pepper, to taste
• Cilantro, for garnish

Instructions

1. Start by making hard boil eggs. Bring boiling water in a medium-sized pot on the stove.
2. Once the water starts boiling, carefully add your eggs and cook for 12 minutes.
3. When the eggs have finished cooking, remove them from the stove water and place them in an ice bath for 3-5 minutes (place cold water and ice cubes into a bow to make a bowl of ice water).
4. Peel your cooled hard-boiled eggs.
5. Using a sharp knife, cut the hard-boiled eggs in half, lengthwise, and scoop out the egg yolk. Place the cooked yolks and the cooked egg white halves in separate bowls.
6. Mash the egg yolks in a mixing bowl. Set aside.
7. Cut the avocado in half, remove the skin and pit, and mash the avocado in a small bowl. Set aside.
8. Small dice the tomato and red onion. Remove and set aside one tablespoon of diced tomato for garnish.
9. Cut the lime in half.
10. To the bowl with the mashed egg yolks add the mashed avocado, diced tomatoes, diced red onion, and season with salt and pepper to taste.
11. Squeeze fresh lime juice over the avocado ingredients and mix everything until well combined.
12. Place a star tip into the end of a piping bag. Place the piping bag into a glass - star tip down - and spoon the avocado mixture into the piping bag.
13. Line up the cooked egg whites in a single layer and into the cavity of the halved hard-boiled egg whites pipe the filling back into the eggs.
14. Garnish with a cilantro leaf and pieces of tomato for flavor and a pop of color.
15. Place on an egg plate or into a deviled egg container, and keep refrigerated in an airtight container until ready to serve.

Notes

Remember that the longer you keep avocado (even in the fridge) the darker the green color will turn (oxidization) until it is almost black. So, while you can make these ahead, if you want them green when they are being served (especially for a holiday like Christmas or St. Patrick's Day) plan on serving them a few hours after making them. If you need a large quantity (this recipe can be doubled, tripled, quadrupled), make the hard-boiled eggs the day before, but make the filling within a few hours of serving.

Recommended Products

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  Anchor Hocking Company 86148 10" Presence Egg Plate

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 67Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 86mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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