Avocado Deviled Eggs

Name: Avocado Deviled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: International
Ingredients: 6 large eggs; 1 ripe avocado (about 200 g); 1 tablespoon lime juice; 1 teaspoon Dijon mustard; ½ teaspoon fine salt; ¼ teaspoon black pepper; 2 tablespoons finely chopped chives; ¼ teaspoon smoked paprika, to finish; Optional: 1 tablespoon finely chopped jalapeño

Deviled eggs are usually yolk and mayonnaise. Avocado does the same job with a cleaner flavour, and the colour is a good deal more interesting.

Twelve halves from six eggs — enough for a small table of people picking at things.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Platter of deviled eggs filled with green avocado mixture and sprinkled with paprika and chives

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Cuisine

International

Vegetarian
Keto-friendly
High protein
Gluten-free

Ingredients

Instructions

1
Lower the eggs into boiling water and cook for 10 minutes, then transfer straight into iced water for 5 minutes.
2
Peel, halve lengthways, and lift the yolks into a bowl.
3
Add the avocado, lime juice, mustard, salt and pepper and mash until completely smooth — lumps will not pipe.
4
Spoon or pipe the mixture back into the whites, mounding it slightly.
5
Finish with chives, paprika and jalapeño if using. Chill for 20 minutes before serving.

Recipe tips

Ten minutes then iced water gives a firm yolk and no grey ring, and the shells slip off far more easily.
Push the filling through a sieve if you want the piped-and-polished look; a fork gives a rustic one.
A zip bag with the corner cut off pipes perfectly well if you do not own a piping bag.
Lime rather than lemon here — it holds the colour slightly better and suits the paprika.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 145 kcal
Protein: 8 g
Carbs: 3 g
Fat: 12 g
Fibre: 2 g

Storage

Best within four hours. They keep overnight covered in the fridge; press cling film gently onto the filling so the surface does not darken.

Frequently asked questions

Can I make these the day before?

Boil and halve the eggs a day ahead and keep the whites covered, but mix and fill on the day — avocado filling is at its best in the first few hours.

How do I keep the filling green?

The lime juice does most of it. Cover the filled eggs with film touching the surface and keep them cold until serving.

Are these keto-friendly?

At roughly 3 g of carbohydrate per serving, mostly fibre, they fit most low-carb plans. Check against your own targets.

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