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How to Make Avocado Deviled Eggs

How to Make Avocado Deviled Eggs

I do not like deviled eggs, but my family LOVES them!

Since my family is such a fan, it is fun to come up with variations of the recipe. 

I love avocados, and thankfully so does the family unit.

Coming up with a combination of avocado and deviled eggs seemed like a great plan.

This is our avocado deviled eggs recipe.

Now, I must admit that I liked these deviled eggs.

Perhaps it is because it tasted like I was eating a tasty variation of guacamole.

Whatever the reason, I will be serving these at our next party for sure.

Deviled eggs can last two days in the fridge if they are placed in there right away. Don’t allow the prepared eggs to sit out on the counter for an extended amount of time. They should be kept cold and served cold.

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Tips on making this recipe:

  • If you are making these for an event, you can hard boil your eggs the night before. Cooking them the night before will save on time. Just put those eggs in the fridge right away. It isn’t safe for them to sit out. 
  • Lifehacker had a great trick for how to easily peel an egg, and it worked super well for me. You put the egg in a glass of water and shake it. Do this over the sink because you will make a mess. The shell peeled right off for me when I did this.
  • I made my avocado mayo for this recipe, but you can also buy it in most grocery stores these days.
  • The parsley is a nice touch but isn’t necessary for the flavor. If you don’t have any, go ahead and make the recipe anyways.
How to Make Avocado Deviled Eggs

How to Make Avocado Deviled Eggs

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This is a recipe for deviled eggs with a twist. It is for avocado deviled eggs. It includes avocado and avocado mayo.


  • 8 medium eggs
  • 2 T. white vinegar
  • 1 medium avocado
  • 1 T. lemon juice
  • 1½ T. avocado mayonnaise
  • 1 t. crushed red pepper flakes
  • ½ t. garlic powder
  • ½ t. onion powder
  • ½ t. smoked paprika
  • Sea salt and black pepper, to taste
  • 3 T. fresh parsley


  1. Boil the eggs. Fill a large pot with 3" of water and gently add in the eggs. Add the white vinegar to the pan of eggs. Bring the water to a rolling boil.
  2. Prepare the ingredients while the water is boiling. Finely chop the parsley. Cut and juice the lemon. 
  3. Turn off the burner. Cover the pot and but leave it on the stove. Allow it to sit for 12 minutes.
  4. Drain the eggs and rinse them in cold water. (This stops the cooking process).
  5. Peel the shells from the eggs.
  6. Cut the eggs in half lengthwise.
  7. Remove the yolks from the eggs and place them in a medium-size mixing bowl.
  8. Set the cooked egg whites aside on a plate.
  9. Add all of the remaining ingredients to the mixing bowl with the egg yolks.
  10. Thoroughly mix the ingredients by mashing and mixing until you have a consistent creamy mixture.
  11. Use a spoon and fill each egg half with a rounded heap of the mixture.
  12. Sprinkle the parsley on top.
  13. Serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 164mgSodium: 114mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 6g

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