Servings
Font
Back
Avocado Deviled Eggs
5 from 15 votes

Avocado Deviled Eggs

Avocado Deviled Eggs offer a creamy, tangy twist on a classic appetizer by blending ripe avocado with hard-boiled egg yolks, mustard, and lemon juice. The inclusion of pickle juice adds an extra layer of acidity and brightness. This filling provides a smooth, rich texture balanced by subtle spice and citrus notes, making them appealing as finger food for gatherings or light snacks.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 16 halves
Calories: 41 kcal
Course: Appetizer, Snacks
Cuisine: American

Ingredients

  • 8 large egg
  • ½ avocado about 3.5 ounces, ripe
  • 1 teaspoon brown mustard spicy
  • 2 teaspoons lemon juice
  • 1 to 2 teaspoons pickle juice (I use bread & butter pickles)
  • ¼ heaping teaspoon salt plus more to taste, fine sea salt
  • 2 to 3 tablespoons water , as needed to blend

Instructions

    Cup of Yum
  1. To cook the eggs, bring a saucepan of water to a boil. Once boiling, carefully lower the eggs into the water and set a timer for 10 minutes. Use a slotted spoon to remove the eggs when the timer goes off and immediately place them in a bowl of ice water. Let them cool for 5 minutes, then quickly remove the shells. (They are easier to peel while they are still slightly warm.)
  2. To prepare the filling, add the avocado, mustard, lemon juice, 1 teaspoon of pickle juice, salt, and 2 tablespoons of water to a mixing bowl. Mash the avocado with a fork until it's as smooth as possible.
  3. Slice the hard boiled eggs in half, and add the cooked egg yolks to the bowl of avocado filling. Mash the mixture with a fork or rubber spatula, adding more water, if needed, to help the filling mix smoothly.
  4. Taste the mixture and add one more teaspoon of pickle juice, or a little extra salt, if needed. If you want more of a tangy flavor, you can also add more lemon juice to taste. Spoon the avocado filling back into each egg white, so they are each slightly heaped.
  5. Garnish the avocado deviled eggs with paprika and chopped chives, if desired, then serve right away or keep them chilled in the fridge until ready to serve. Prepared deviled eggs can keep well for up to 2 days, but the filling may start to brown after the first 24 hours, so it's best to make these no more than 1 day ahead of time.

Notes

  • Peel eggs while still slightly warm for easier shell removal.
  • Adjust the filling’s tanginess by varying lemon and pickle juice to taste.
  • Add water gradually to achieve a smooth, scoopable filling consistency.
  • Nutrition information estimates the content per half of one stuffed egg.

Nutrition Information

Calories 41kcal (2%) Protein 2g (4%) Fat 3g (5%) Cholesterol 81mg (27%) Sodium 41mg (2%) Potassium 60mg (1%) Vitamin A 130IU (3%) Vitamin C 0.9mg (1%) Calcium 13mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 16 halves

Amount Per Serving

Calories 41

% Daily Value*

Calories 41kcal 2%
Protein 2g 4%
Fat 3g 5%
Cholesterol 81mg 27%
Sodium 41mg 2%
Potassium 60mg 1%
Vitamin A 130IU 3%
Vitamin C 0.9mg 1%
Calcium 13mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.