These Avocado Deviled Eggs are a tasty twist on the classic, adding creamy, buttery avocado and fresh lime juice and cilantro for a no-mayo, light and bright alternative to traditional deviled eggs.
Avocado Deviled Eggs
Avocado deviled eggs are so easy to make. Just as easy as the classic version. Only these eggs use no mayo and instead are made with creamy, buttery, ripe avocado.
I then added some classic flavors that I love to use when preparing avocado. Bright lime juice and fresh chopped cilantro add just the right amount of pizzazz to these deviled eggs. It's not too overpowering but gives a definite flavor punch to keep all that rich avocado flavor light and in check.
How to Make Eggs for Avocado Deviled Eggs
For any deviled eggs, you need hard boiled eggs. There are two ways to make hard boiled eggs. The first is the instant pot method, which is super quick and effective. You can find instructions to make Instant Pot hard boiled eggs here.
The other method is the stovetop method.
Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water). Bring to a boil over high heat. When water comes to a rolling boil, cover and remove from heat immediately.
Let pot sit covered for about 10 minutes before transferring immediately to an ice water bath (bowl full of ice and cold water). When eggs are cool enough to handle, you can begin peeling.
How to Choose the Perfect Avocado
In order to have the creamiest avocado, you need to use one that is ripe.
Ripe avocados will usually have a darker color exterior and will feel slightly soft but not mushy. An avocado matching this description is perfect for use that day!
Pick a firmer one for later use.
I also recommend using Hass avocados for the perfect creamy, buttery texture you're looking for in an avocado.
Will These Deviled Eggs Work with No Mayo?
Absolutely! Mayo is the fat and the liquid that turns the yolks from solids to a creamy filling. Instead of mayo, we're using avocado here for the exact same purpose, resulting in creamy perfect deviled eggs, no mayo required.
Do Avocado Deviled Eggs Turn Brown?
Yes. Unfortunately it's inevitable due to the way avocados oxidize. They can last about 8 hours before turning brown, depending on the temperature.
How Long Will Avocado Deviled Eggs Last?
Refrigerated avocado deviled eggs can last for up to 2 days, covered. However, due to oxidation, they may turn brown during that time. They will generally stay green for about 8 hours, depending on the temperature.
Is there Any Way I Can Keep Them from Browning?
I hear ya. The brown might be edible, but it definitely doesn't look that appetizing.
To keep your filling from browning longer (up to 2 days), store egg whites and filling separately. Keep egg whites covered and refrigerated. Place the filling into an airtight sealed baggy, getting as much of the air out before closing as possible. Then you can spoon filling into an egg just before eating, and save the rest for when you're ready for it.
Variations on Avocado Deviled Eggs
I added a little lime juice and cilantro to my avocado deviled eggs because I love those flavors with avocados. But there are lots of ways for you to make these your own. Here are a few ideas:
- Guacamole - go full-on guacamole by adding some finely chopped or grated onion, chopped tomato, and a little garlic powder.
- Bacon - some cooked and crumbled bacon on top will be both pretty and delicious to add some texture, smokiness, and saltiness.
- Jalapenos - add some spice by adding some chopped fresh or jarred jalapenos on top as a garnish or mixed into the filling itself.
- Classic - you can absolutely use a traditional deviled eggs recipe like this one with mustard, and achieve a very close flavor to the classic you know and love using avocado instead of mayo.
- Fresh herbs - try some fresh herbs like chives or dill to add some fresh, green flavor
More Avocado Recipes You'll Love
- Avocado Cilantro White Bean Dip - a fresh white bean avocado hummus dip with bright flavors like fresh garlic and cilantro.
- Avocado Pesto Pasta - classic pesto joins forces with creamy avocado to get a flavor boost!
- Creamy Avocado Zoodles - fresh avocado noodles, swimming in a creamy avocado sauce.
- Authentic Guacamole - my all-time favorite snack (other than nachos... better yet, put it ON nachos)
- Creamy Black Bean Avocado Dip - fresh and simple to make, right in the food processor, packed with bright zesty flavors like fresh garlic, cilantro, and lime, combined with the creaminess of avocado and black beans for a nutritious dip that tastes decadently delicious!
Avocado Deviled Eggs
- 6 large eggs
- 1 avocado halved, pitted, and peeled
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons chopped fresh chives
- 2 teaspoons freshly squeezed lime juice
- Pinch of garlic powder
- Salt and black pepper to taste
- Smoked paprika, fresh cracked black pepper, or everything seasoning for garnish
- Fresh chopped cilantro for garnish
- Place eggs in a large saucepan (one with a lid) and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook for 1 minute.
- Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes to continue cooking.
- Place eggs in a bowl with and run them under cold water to fill bowl. Add ice and allow to soak until cool enough to handle.
- Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks
- In a medium bowl, mash the yolks and avocado with a fork until combined.
- Stir in cilantro, lime juice, chives, and garlic powder.
- Season with salt and pepper, to taste.
- Using a pastry bag or spoon, fill egg white halves with avocado-yolk mixture.
- Garnish with smoked paprika, finely chopped cilantro, and fresh cracked pepper or everything seasoning
- Make Ahead: Store filling in piping bag or zip baggy with no air for up to 2 days. Pipe or spoon filling into eggs, as needed. Filling may oxidize (turn brown) depending on temperature and exposure to air.
- Once eggs are filled, the filling will stay green for about 8 hours, depending on temperature.
- Storage: Store covered in the refrigerator for up to 2 days. To allow to stay greener for longer, keep filling stored separate in an airtight container such as a piping bag or zip baggy. Then spoon into an egg white just before serving.
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