These avocado deviled eggs are a delicious green party appetizer for St. Patrick's Day or other green themed holiday parties.
Why this recipe works
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!
Bring a tray of these healthy deviled eggs to a potluck party.
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.
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.
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
These easy and healthy deviled egg recipes are perfect for picnics and potlucks.
- 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.