Avocado Deviled Eggs
Updated May 11, 2025
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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My Avocado Deviled Eggs are So good!
I grew up with the classic mayo-and-mustard deviled eggs at every holiday, but these avocado deviled eggs are my go-to now when I want something a little fresher.
The avocado makes the filling super creamy, and the lime juice and cilantro give it a guacamole feel that’s really good. I like to top them with a little chopped tomato and a pinch of chili powder. It’s a small thing, but it adds so much. They’re easy to make, a little unexpected, and always disappear fast when I bring them to a party.
Happy Cooking!
– Yumna
Avocado Deviled Egg Ingredients
- Eggs: Use large eggs; the bigger yolks will add more creaminess and give you more room to fill the eggs. If you have trouble peeling the eggs, check out this guide on How to Peel Hard-Boiled Eggs.
- Avocado: You want the avocado to be ripe, but not too soft, as that indicates they may already be browning. When you press near the stem, the skin should yield ever so slightly.
- Lime juice: Swap for lemon juice if needed.
- Cilantro: You can also use parsley if you prefer.
- Salt: I like to use fine sea salt, but any variety will work.
How to Make Avocado Deviled Eggs
Avocado Deviled Egg Recipe
Ingredients
- 6 eggs
- ½ avocado peeled and pitted
- 2 tablespoons fresh lime juice
- 1-2 tablespoons cilantro finely chopped
- ½ teaspoon salt
- ¼ plum 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Avocado Deviled Eggs recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- 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!
- 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.
- 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!
Serving Ideas
