Avocado Deviled Eggs

5 from 6 votes

5 Ingredient Avocado Deviled Eggs with lime and cilantro – a lightened up spin on the classic deviled egg recipe, made with avocado instead of mayo.

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Avocado Deviled Eggs – Tangy lime, fresh cilantro, and smooth avocado come together with perfectly hard-boiled eggs to make a healthy and delicious stuffed egg recipe. This avocado deviled egg recipe is Mayo-free, tastes amazing, and is just as creamy as the original!

image of avocado deviled eggs topped with diced tomatoes on white wound plate

These 5-Ingredient Avocado Deviled Eggs are perfect! They are creamy, flavorful, and very easy to make. Avocados are a great source of healthy fats, and lime juice gives them a nice zing. Cilantro adds flavor and color, and salt brings out the best in all the ingredients. I like to top mine with fresh diced tomatoes and a sprinkle of chili powder for an extra kick, but they are also excellent served plain or with your favorite toppings.

why you’ll love this Easy Avocado Deviled Egg Recipe

  • Healthy deviled egg recipe. The eggs are full of protein, while the avocados are a healthy source of fat, fiber, and potassium. Cilantro is a good source of antioxidants, and even lime juice adds immune-boosting vitamin C.
  • Very easy to make. These avocado stuffed deviled eggs can be made in just minutes using only five ingredients.
  • No mayo needed! This recipe is made without mayonnaise but is still creamy and delicious.
  • Versatile! These eggs are the perfect appetizer for a party or potluck. You can also make them for a healthy and tasty snack to enjoy any time of day!
  • Low-carb. Perfect for friends or family that are cutting carbohydrates or who are following a keto diet.

Ingredients You’ll Need To Make Avocado Deviled Eggs

  • Hard boiled eggs: Not only does the yolk add creaminess and flavor to these avocado-deviled eggs, but the whites make an excellent vehicle for transporting them to your mouth! They are full of protein, and you can even make your eggs in the air fryer!
  • Avocados: The star of the show! Not only are avocados delicious, but they are also the perfect replacement for mayo in this recipe.
  • Lime juice: A little bit of lime juice goes a long way in adding flavor to these avocado-deviled eggs.
  • Cilantro: Fresh cilantro adds a delicious and vibrant flavor to this dish. You can also use parsley if you prefer.
  • Salt: Salt brings out the best in all the flavors in this recipe. I like to use fine sea salt, but any variety will work.
  • Toppings: Feel free to garnish your avocado deviled eggs with whatever you like! I love fresh diced tomatoes and a sprinkle of chili powder, but they are also great with chives, jalapeño slices, or even just a sprinkle of smoked paprika.
ingredients for recipe: cilantro sprigs, chili powder, tomato, lime, 6 brown eggs in bowl, salt, and avocado

How to make Avocado Deviled Eggs

The base of any great deviled egg recipe will always start with that “just-right” hard boiled egg. You want a medium-hard boil on your eggs so that the yolk is not too dry or too wet. If you want some additional pointers on how to boil eggs, check out my tutorial. Just click the underlined text to learn more.

Prepare Eggs

  1. Peel the eggs.
  2. Cut them in half lengthwise.
  3. Scoop the yolks out into a bowl, careful not to rip the whites.
3 image collage showing how to prepare boil eggs for recipe

Make Filling

  1. Add the avocado, lime juice, cilantro, and salt to the egg yolks.
  2. Mash with a fork until well combined.
2 image collage with ingredients in bowl and then ingredients mixed

Pipe Filling

  1. Fold a sandwich bag over an empty cup and scoop the egg yolk filling into the bag.
  2. Once full, use scissors to snip off one of the corners and pipe the filling into the empty wells of the halved eggs.
2 image collage showing how to fill zip top bag with filling and then piping the filling into half boiled egg white

Tips for making Avocado Stuffed Deviled Eggs

  1. Choose a ripe avocado. If your avocado is on the less ripe side, it will be very difficult to mash it smoothly with the egg yolk. The best way to test an avocado for ripeness is to press it gently with both thumbs. A ripe avocado should be soft enough for you to feel the flesh moving under the peel when you press. If it squishes, it’s over-ripe. If it doesn’t give, it’s not ripe enough!
  2. Fill your bag with ease. The best way to fill a piping bag (or, in this case, a plastic sandwich bag that functions as a piping bag) is to place the bag, tip down, inside a tall plastic or glass cup and fold the edges over the rim of the cup. This leaves you with two free hands to scoop the filling out of the mixing bowl and into the bag. When the bag is filled, unfold the edges of the bag from the rim, and lift it straight up out of the cup!
  3. Use a food processor for a smoother consistency. Instead of mashing the avocado with the egg yolks with a fork in a bowl, you can place the ingredients in a small food processor for an ultra-smooth filling. This also makes it easier to pipe it.
  4. Go for a medium-hard boil on your eggs. You don’t want to use soft boiled eggs for this recipe, but you don’t want them to be so hard boiled that the yolk is dry. If your eggs are overcooked, they will be difficult to scoop out of the whites. A tad bit over medium boiled should do the trick!
  • Add in finely chopped onions, garlic, and jalapeño. This will give your avocado-deviled eggs a nice texture and kick of heat for a stronger guacamole vibe.
  • Use parsley instead of cilantro. Does someone you know have a cilantro aversion? No problem! Parsley makes a delicious and still flavorful substitution in this recipe.
  • Mix up the toppings. If you’re making a large batch, don’t be afraid to vary it up a bit with different toppings with each half a dozen. Some of my favorites are diced tomatoes, cayenne pepper, cumin, chile powder, cilantro, jalapeño, and even a bit of lime pulp!
  • Switch up the citrus. No limes on hand? No problem! You can use fresh lemon juice in place of the lime juice in this recipe without any issue.

how to store avocado deviled eggs

Since this recipe contains avocado, it’s best to eat these deviled eggs within a day or two of making them. The lime will help keep them from oxidizing and turning brown, but they won’t last as long as traditional hard boiled eggs.

You’ll want to store them in an airtight container or on a plate tightly covered in plastic wrap.

how long will avocado deviled eggs last in the fridge?

You’ve probably got two, maybe three days tops before they start to look a little sad in the fridge. Again, this has to do with the fact that they contain avocado. So, unfortunately, the shelf-life isn’t as great as traditional hard boiled eggs.

can i freeze deviled eggs?

Yes and no. You can freeze the egg yolk feeling for deviled eggs, but it is not advised to freeze the whites. Why? Freezing the whites can make them watery and rubbery when they are thawed. So, if you want to freeze deviled eggs, it is best to do so with just the yolk filling.

Frequently asked questions

What causes deviled eggs to get watery?

If your deviled eggs tend to get watery, it might be because you added too much acid (like lemon or lime juice) to the mixture. This will cause the yolk filling to break down faster, resulting in a watery texture.

Are eggs and avocado a good combination?

Yes! Eggs and avocado are a great combination because they both have a mild buttery and creamy flavor profile. One doesn’t overpower the other, and they both offer amazing nutritional benefits.

Should you make deviled eggs the night before or the day of?

With classic-style deviled eggs making them the night before is fine. With these avocado eggs, you’ll want to make them the day of due to the oxidation issue that avocados have. You can make them the morning off and serve in the evening.

a few avocado deviled eggs with diced tomatoes and chili powder sprinkled on top

Whether you’re looking for a healthy snack or something to add to your meal prep rotation, these deviled avocado eggs are worth trying. They come together quickly and taste great with just a few simple ingredients. So why not give them a try?

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Avocado Deviled Eggs

5 Ingredient Avocado Deviled Eggs with lime and cilantro – a lightened up spin on the classic deviled egg recipe, made with avocado instead of mayo.
5 from 6 votes
Servings 4
Course Appetizer, Brunch
Calories 138
Prep Time 10 mins
Cook Time 12 mins
Total Time 52 mins

Ingredients
  

  • 6 eggs
  • ½ ripe avocado peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1-2 tablespoons cilantro finely chopped
  • ½ teaspoon salt
  • ¼ tomato finely chopped, for topping
  • Chili powder for topping

Instructions

  • Place the eggs in a small pot and add enough water to cover them. Bring to a boil over medium-high heat, then remove the pot from the heat, cover, and let the eggs sit for 10 minutes. Remove the eggs from the hot water and let cool completely.
  • Peel the eggs and cut them in half lengthwise. Scoop the yolks into a medium bowl, and add the avocado and lime juice. Using a spoon, mash until the mixture is as smooth as possible. Stir in the cilantro and salt.
  • Scoop the egg yolk filling into a reusable plastic sandwich bag and use scissors to snip off one of the corners, making a half-inch hole. Pipe the filling into the empty wells of the halved eggs. Top with chopped tomatoes and a sprinkle of chili powder.

Notes

Storage: Since this recipe contains avocado, it’s best to eat these deviled eggs within a day or two of making them. The lime will help keep them from oxidizing and turning brown, but they won’t last as long as traditional hard boiled eggs in the refrigerator.

Nutrition

Calories: 138kcal, Carbohydrates: 4g, Protein: 9g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 246mg, Sodium: 387mg, Potassium: 241mg, Fiber: 2g, Sugar: 1g, Vitamin A: 468IU, Vitamin C: 6mg, Calcium: 42mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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image of avocado deviled eggs topped with diced tomatoes on white wound plate

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