These Avocado Deviled Eggs make a terrific green appetizer recipe for St. Patrick’s Day, especially if you’re looking for one that’s wholesome and naturally gluten free.
What you’ll love about this avocado deviled egg recipe is how it takes a party classic – deviled eggs – and makes it healthier (and more delicious) by substituting avocado and plain yogurt for mayonnaise.
You can sprinkle the tops of your healthy deviled eggs recipe with chives or blend them in for a punchier green, too!
Avocado Deviled Eggs - not just a St. Patrick’s Day party appetizer!
Green deviled eggs aren’t just for St. Patrick’s Day! Using avocados to make deviled eggs can be served up on many occasions.
Green Eggs and Ham: For example, are your kids reading Green Eggs and Ham at school or attending a Dr. Seuss party? Serve up a platter of Avocado Deviled Eggs as a wholesome snack!
So much more appetizing than adding green food coloring to scrambled eggs, which usually ends up more gray than green.
Game Day: Does your favorite team wear green? Make avocado deviled eggs with no mayo as a game day appetizer!
Holidays: Bring a plate of these deviled eggs during the Christmas holidays or any time you’re invited to bring a dish to a party.
Tips for making easy Avocado Deviled Eggs
Packing Eggs: Get an egg keeper if you want to bring a plate of deviled eggs to parties. It makes transporting deviled or stuffed egg appetizers so much easier!
Preparation: Any deviled eggs containing avocado should be made just before serving.
If you make these appetizers too much ahead of time, the avocado will start turning dark green to an almost black, even if you add a little bit of lemon or lime juice.
However, maybe a blackened avocado green deviled egg will be the version of these deviled eggs you’ll serve for Halloween – sort of a Walking Dead zombie or Frankenstein version!
The best way to make hard boiled eggs
Here’s the best way to cook hard boil eggs for deviled eggs that I’ve found.
1. Carefully place eggs in a small sauce pan and fill with warm water.
2. Place pan on stove and bring water to a boil.
3. Turn off heat. Keep the pan on the stove top and cover.
If your stove top 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 pot over to 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, refrigerate them 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.
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.
Like this deviled egg recipe? Then check out these other easy deviled eggs recipes!
These easy and healthy deviled egg recipes are perfect for picnics and potlucks!
More appetizers for St. Patrick’s Day
- 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)
- In a small bowl, place egg yolks; add the avocado and mash until smooth.
- Stir in yogurt, mustard, vinegar, salt, and pepper, and mix thoroughly.
- Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.
- 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.)
- Garnish with chives, if desired.
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.