Green Avocado Deviled Eggs (Print View)

Creamy avocado and fresh herbs combine in a vibrant, healthy deviled egg appetizer.

# What You’ll Need:

→ 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

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel the cooled 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 chopped chives, dill, and a sprinkle of paprika or chili flakes if desired.
06 - Refrigerate until ready to serve chilled.

# Expert Advice:

01 -
  • They're elegant enough for a fancy brunch but come together in about 25 minutes, so you won't spend your whole morning in the kitchen.
  • The avocado makes them naturally creamy and rich, cutting out the heavy mayo feeling while keeping that classic deviled egg vibe.
02 -
  • Once you've cut the avocado, treat it like the clock is ticking—that lemon juice is your best friend for keeping it from turning into an unappetizing brown situation, so don't skip it and don't hesitate to squeeze a bit extra.
  • Make these as close to serving time as possible because avocado oxidizes, and while a little lemon juice helps, these are truly best enjoyed fresh and green and gorgeous.
03 -
  • Buy your avocados a day or two before you plan to make these so they're at peak ripeness; you want them soft enough to mash easily but not so soft that they're already browning at the edges.
  • Fresh herbs are non-negotiable, and if you can't get them fresh, honestly just make something else because dried chives and dill won't give you that bright, springy feeling that makes this dish what it is.
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