Avocado Deviled Eggs

Closeup of avocado deviled eggs on an orange plate.

These avocado deviled eggs are a delicious green party appetizer for St. Patrick's Day. Bring a tray of these healthy deviled eggs made to the party.

This green deviled eggs recipe takes a party classic like deviled eggs. And it turns it into healthy deviled eggs by substituting avocado and plain yogurt for mayonnaise.

Sprinkle the tops of this avocado deviled eggs recipe with chives to make it even greener!

How to make avocado deviled eggs

This is one of my favorite recipes to make with extra hard-boiled eggs.

1. Peel 6 hard-cooked eggs and cut them lengthwise.

2. In a small bowl, place the cooked yolks. Add the avocado and mash until smooth.

3. Stir in yogurt, mustard, vinegar, salt, and pepper. Mix thoroughly.

4. Stir in jalapeño and onion. Then spoon into egg white shells, dividing equally. (You can also pipe filing with a piping bag.)

5. Arrange the deviled eggs on a serving plate. Cover lightly with plastic wrap. Keep in the refrigerator for up to 3 hours. (Don't serve long after 3 hours as the avocado will start to darken.)

6. Garnish with chives, if desired, before serving.

This avocado deviled eggs recipe isn't just for St. Patrick's Day

Green deviled eggs aren't just for St. Patrick's Day! Serve up healthy avocado deviled eggs on other occasions when you need a green color appetizer or snack.

For example, are your kids reading Green Eggs and Ham at school or attending a Dr. Seuss party? Then serve these green deviled eggs as a wholesome snack.

That's way more inviting than adding green food coloring to scrambled eggs.

Does your favorite team wear green? Make avocado deviled eggs with no mayo as a game day appetizer.

Or bring a plate of these green deviled eggs to a Christmas holiday party.

An orange plate filled with Avocado Deviled Eggs.

The best way to make hard boiled eggs

Here's the best way to cook hard boil eggs for deviled eggs.

1. Carefully place eggs in a small saucepan and fill with warm water.

2. Place pan on the stove and bring water to a boil.

3. Turn off heat. Keep the pan on the stovetop and cover.

If your stovetop doesn't retain heat when turned off, then lower the temp to low, simmer for a minute, and then turn it off.

4. Let eggs cook in the hot water for 12 minutes.

5. Bring the pot over to the sink, uncover and rinse eggs under cold water until they are cool enough to handle.

6. Peel then eggs when they're still warm to the touch. They'll peel easier than when they're cold.

7. Rinse any shell pieces or membranes off of eggs, cut in half with a sharp knife, remove yolks, and prepare eggs as directed.

If you're not using the eggs right away, keep them in the fridge for later.

If you have an instant pot, use this Instant Pot Pressure Cooker Hard Boiled Eggs Recipe to perfectly hard boil your eggs every time.

An orange plate filled with Avocado Deviled Eggs with chives.

Why are they called deviled eggs?

When I was doing research for a couple of other deviled egg recipes, I learned the difference between deviled and stuffed eggs.

Deviled refers to any stuffed egg recipe that uses mustard, pepper, or any other ingredient to spice up the ingredients that are stuffed into the yolk cavity.

So if your egg recipe isn't spicy, it's just a stuffed egg that's on your egg tray.

How far ahead can I make avocado deviled eggs?

Since these contain avocado, make these a few hours before serving.

Even if you add a little bit of lemon or lime juice to the mixture, the avocado starts darkening.

No one will eat this carefully prepared avocado deviled egg recipe if they're dark green or black. Yuck!

How to transport avocado deviled eggs

Use a deviled egg keeper if you want to bring a plate of deviled eggs to parties. It makes transporting deviled eggs and stuffed egg appetizers so much easier!

More easy deviled eggs recipes

Wasabi Deviled Eggs

Sriracha Deviled Eggs

Easy Blue Cheese Deviled Eggs

These easy and healthy deviled egg recipes are perfect for picnics and potlucks.

Yield: 12 SERVINGS

Avocado Deviled Eggs

An orange plate filled with Avocado Deviled Eggs

Avocado deviled eggs are a tasty green appetizer for St. Patrick's Day. Bring a tray of these healthy deviled eggs without mayo to the party.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado, peeled, pitted, and diced
  • 1 tablespoon plain low or no-fat yogurt
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • Chopped chives (optional)

Instructions

  1. In a small bowl, place egg yolks; add the avocado and mash until smooth.
  2. Stir in yogurt, mustard, vinegar, salt, and pepper, and mix thoroughly.
  3. Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.
  4. Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours. (Don't serve long after 3 hours as the avocado will start to darken.)
  5. Garnish with chives, if desired.

Nutrition Information:

Yield:

12

Serving Size:

1 egg

Amount Per Serving: Calories: 65Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 236mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 4g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Recipe and photograph courtesy of Avocados from Mexico and used with permission.

Originally published on March 8, 2013 and February 23, 2016. Updated with new pictures and information.

14 thoughts on “Avocado Deviled Eggs

  1. cgeishecker@att.net

    This sounds delicious but I’m allergic to mustard. Is there anything I could substitute instead? Or, would it taste bland if I just left it out? Thanks!

    Reply
  2. Delicious

    Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made these today for a potluck at work, they were a hit!! I cooked the eggs last night, layered the whites in a dish with paper towels between the layers. I put the condiment ingredients in a small jar and the yolks in a separate bowl. About 30 minutes before serving, I mixed the yolks, avocado and the condiments together and spooned into the whites. I used green cupcake holders. I got so many compliments. The jalapeño provided the right amount of kick. Thanks for the recipe!

    Reply
  3. Steve Johnson

    That is what happens when you enter an arena where you have no idea about the rules of the game. As Charlie Brown said to Manager Lucy on opening day of the baseball season when she yanked him from the pitching mound in the first inning after he had allowed 21 runs and had retired nary a batter; “You win some” (next frame), “You lose some” (next frame) some get rained out” (final frame) “But you gotta dress for them all!” So I lost this one to time, the refrigerator, and lack of lemon juice, but you can be sure 1) that will never happen again and 2) my next attempt will look good enough to print in Gourmet Magazine! Thanks for the help, Anne-Marie.

    Reply
  4. Steve Johnson

    I am not a cook, but was intrigued with the thought of taking these to the bank where I work for my co-workers to snack on during St. Patrick’s Day. After making a dozen eggs up late in the evening, I put them covered in the fridge until I left for work 8 hours later. To my horror, when I pulled them out of the fridge, they had gone from the lime green, cheery, St. Patrick’s Day Kelly green color, to a dark brown, almost black mass of the most unappetizing food you could ever imagine. I scraped back the top skin, to expose the gorgeous green color I had seen the night before, but it was too late. I saved the platters for our family to eat blindfolded St. Patrick’s Day evening, and we all had a laugh over my mess-up. What could I have done to prevent this disaster? Some lemon juice in the mixture, what? The taste was great, as long as you didn’t look at the eggs while you were eating them. Thanks for your help.

    Reply
    1. Anne-Marie @ This Mama Cooks! On a Diet

      Oh no, Steve! I’m so sorry about this. I assume that most people know that anything with avocado will turn dark green to almost black after awhile, even if it’s kept in the refrigerator. Adding lemon juice can help delay the effect, but only for so long. It’s really a recipe that needs to be made and served right away. I’ll add a little note to that affect above.

      Reply
  5. Amanda @ All Day Activewear

    These look like the perfect little St. Patrick’s Day Snack! I can’t wait to make them for a get together. Thank you so much for sharing! I am sharing your recipe on my blog today in a recipe round up 🙂

    Reply

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