Avocado Deviled Eggs

A plate of deviled eggs topped with paprika sits on a cloth napkin, with a fork and a lime in the background.

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Creamy, tangy, and fresh—these Avocado Deviled Eggs combine hard-boiled eggs with ripe avocado, lime juice, and a touch of garlic for a vibrant and modern appetizer.

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword avocado, deviled eggs, stuffed eggs

Prep Time 15

Cook Time 13

Servings servings

Calories 175kcal

Author Paula

Equipment

Ingredients

5 large eggs hard boiled
1 medium avocado about 5 oz | 140 g
1 tbsp lime juice 0.5 fl oz | 15 ml
1 small garlic clove minced
1 tbsp mayonnaise optional, for extra creaminess
salt and pepper to taste
Chili flakes or paprika, for garnish

Instructions

Boil the Eggs

Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10 minutes.
Transfer to cold water and let cool completely. Peel and cut in half.

Make the Filling

Scoop out yolks into a bowl. Add avocado, lime juice, garlic, and mayo if using. Mash and mix until smooth. Season with salt and pepper.

Fill & Garnish

Spoon or pipe the avocado mixture back into the egg whites. Garnish with chili flakes or paprika.

Serve

Serve immediately or refrigerate for up to 1 day.

Nutrition