Go Back
Avocado Stuffed Deviled Eggs

Avocado Stuffed Deviled Eggs

Creamy mashed avocado replaces mayo for a tangy, silky deviled egg filling flavored with lemon, Dijon, and garlic and finished with paprika and green onion. Ready in about 20 minutes, these chilled bites are a quick cold appetizer for parties or casual gatherings.
Print Recipe Pin Recipe
Prep Time:20 minutes
Total Time:20 minutes
Course: Appetizers
Keyword: avocado, deviled eggs, make-ahead, party appetizer

Ingredients

  • 6 hard boiled eggs cut in half lengthwise
  • 1/2 avocado peeled, pit removed, and mashed
  • 1/2 teaspoon lemon juice
  • 1 tablespoon dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/4 cup green onion chopped

Instructions

  1. Carefully remove the yolks from the hard boiled eggs. Place the yolks into a large bowl and arrange the egg white halves on a serving platter.
  2. Add the 1/2 avocado (peeled, pit removed, and mashed), 1/2 teaspoon lemon juice, 1 tablespoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon kosher salt to the yolks and mash until smooth. Using a spoon or a piping bag, fill the center of each egg half.
  3. Dust the filled eggs with 1 teaspoon paprika and sprinkle 1/4 cup chopped green onion over the top, then chill and serve cold.

Notes

For a neater presentation, pipe the filling with a piping bag or a zip-top bag with the corner snipped. The filling can be made up to a day ahead; store covered and fill the egg whites just before serving. Keep leftovers refrigerated and use within 1–2 days.