Avocado Deviled Eggs

avocado deviled eggs

I love deviled eggs.  Especially when I was pregnant I would request them at all the gatherings we would have.  Our friend whom was also our neighbor would always make deviled eggs.  When she would set them on the table I would probably devour about four of them right away.

I haven’t had or made them in some time and with Easter approaching and many of us getting ready to hold Easter brunches and color dozens of eggs I thought it would be fun to put a spin on the typical deviled egg.

The avocado is rich and creamy and is an excellent replacement to what amount of mayonnaise you would typically use in a deviled egg recipe.  Instead of 1/3-1/2 cup of mayonnaise that I usually use in my normal deviled egg recipe by incorporating avocado into the recipe I only use about three tablespoons of mayonnaise.  I also like to incorporate fresh parsley to give it that little punch but with all the components of the classic deviled egg.

Now I wonder how this would be all mixed up as an egg salad sandwich?  I bet it would be fabulous!  

avocado deviled eggs


Avocado Deviled Eggs


  • 6 peeled hard boiled eggs
  • 1 ripe avocado peeled and pit removed
  • 1 1/2 teaspoons fresh lime juice
  • 23 tablespoons mayonnaise (light or regular)
  • 1/2 teaspoon freshly chopped parsley
  • 1/8 teaspoon ground mustard
  • Salt and pepper to taste


  1. Cut eggs lengthwise and remove yolks. Set aside.
  2. In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, parsley, ground mustard and mash using a potato masher or two forks until nice and creamy. Alternatively you can add all the ingredients in a food processor and blend. Season with salt and pepper to taste.
  3. Add mixture into egg whites with a spoon or pastry bag and garnish with a chopped parsley.


This recipe can also be modified to use only half the eggs yolks and still combine the remaining ingredients for a lighter version.

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avocado deviled eggs

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  1. Do these actually taste like deviled eggs? My family isn’t much on change, but I am eating healthy and thought about taking this to the family Easter brunch…but I am nervous that they will not be well received if they taste too much different than deviled eggs.

  2. Hi! These definitely taste like deviled eggs. The avocado replaces most of the mayonnaise and gives the deviled eggs that creamy taste. Let me know if you take these to Easter brunch and how they turned out for you!

  3. The avocado deviled egg is always a crowd pleaser! Great appetizer idea!

    Will share it on our FB Page/Recipes and Tips app, with an incoming link. THANKS for the yummy recipe!

  4. Great inspiration – just made a batch. Substituted cilantro for the parsley and added cream instead of the mayo. Will make perfect snacks this weekend!

  5. Thank you for this recipe! It’s perfect for the Christmas season by sprinkling some paprika on top to contrast the white and green. I made them tonight with dinner and everyone at the table enjoyed them.

  6. I will never make traditional deviled eggs again. These are soo good. I added some minced garlic to mine because I love garlic. Thanks for the recipe.

  7. Love these eggs. Delicious way to use healthy avocado which I don’t normally like. Also, the lime flavor really adds a nice touch.
    Thanks for the recipe.

  8. Will they keep overnight ? I have to travel early Sunday morning, and would like them all finished saturday night ?

    1. Hi Diana, they will but they are really best if you make them the same day to avoid the avocado browning. If you do assemble them the night before, I would squeeze a little lime juice on top of them to help prevent them from browning. Hope that helps! Enjoy!

  9. Here in Hawaii our avocados an be the size of a baseball hard or soft!! So how much avocado are you using in this recipe?

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