Green Avocado Deviled Eggs (Printable)

Creamy avocado and herbs blend smoothly with boiled eggs for a colorful spring appetizer bursting with flavor.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado, peeled and pitted
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon chopped fresh chives
07 - 1 tablespoon chopped fresh dill
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Garnish

11 - Extra chopped chives and dill for topping
12 - Paprika or chili flakes (optional)

# How To Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Once cooled, peel the eggs and slice in half lengthwise.
03 - Gently scoop out the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, dill, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.
04 - Spoon or pipe the green filling back into the egg white halves.
05 - Top with extra herbs and a sprinkle of paprika or chili flakes if desired. Serve chilled.

# Expert Tips:

01 -
  • They taste like a fancy restaurant creation but come together in under thirty minutes, making you look like you have your life together when you definitely don't.
  • Avocado replaces half the mayo, so they're creamy and rich without feeling heavy, especially refreshing on a warm day.
  • The fresh herbs make them feel special and seasonal, turning a simple appetizer into something your guests will actually remember.
02 -
  • Avocado oxidizes fast, so the extra lemon juice isn't optional—it's what keeps them from turning an unappetizing shade of brown before anyone gets to eat them.
  • If your avocado is rock hard, let it sit on the counter for a day or two rather than forcing it; a mushy avocado becomes a watery filling, and that changes everything.
03 -
  • A piping bag transforms these into something that looks restaurant-quality, and it's so much faster than spooning once you get the motion down.
  • Add a tiny dash of hot sauce to the filling if you want subtle heat without making them spicy—it adds complexity without announcing itself.
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