Avocado Deviled Eggs

Avocado Deviled Eggs
Although I made these Avocado Deviled Eggs for St. Patrick’s Day, I thought they could do double duty on holidays and be served on your Easter buffet as well! Wouldn’t they add such a color splash and Spring feeling to your plate?

These Avocado Deviled Eggs feel a bit lighter than the traditional deviled egg due to the avocado. They also have a creamy, refreshing texture that would be a nice change to an often heavy, casserole laden meal (not that I’m complaining).
Avocado Deviled Eggs
And be sure to check out my hard-boiled egg tutorial to avoid that nasty green-gray ring!

Avocado Deviled Eggs
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  1. 10 hard-boiled eggs*
  2. 1 avocado, peeled and pitted
  3. 2 teaspoons freshly squeezed lemon juice
  4. 1/4 cup mayonnaise
  5. Coarse salt and freshly ground pepper
  1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
  2. In the bowl of a food processor, process egg yolks, avocado, lemon juice and mayonnaise until smooth. Season with salt and pepper.
  3. Transfer egg yolk mixture to a pastry bag fitted with a large star tip. Pipe mixture carefully and very neatly into egg halves. Cover with plastic wrap and refrigerate until ready to use, up to 3 hours.
  1. *For tips on making the perfect hard-boiled eggs, go here: http://megseverydayindulgence.com/2012/03/21/the-perfect-hard-boiled-egg/
Meg's Everyday Indulgence http://megseverydayindulgence.com/


  1. These eggs look so pretty and the recipe looks very tasty, I am going to make these for a picnic very soon! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Those eggs look delicious!

  3. I love the idea of adding avocado. What a different idea! They look amazing

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