Green Deviled Eggs Avocado (Print View)

Bright, creamy avocado filling adds color and zest to classic deviled eggs with fresh herbs and smoky paprika.

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Filling

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

→ Garnish

10 - Smoked paprika for sprinkling
11 - Additional chopped fresh chives

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes.
02 - Drain and cool the eggs under cold running water. Peel the shells completely and slice each egg in half lengthwise.
03 - Remove the yolks from each egg half and place them in a medium mixing bowl.
04 - Add the avocado, mayonnaise, Dijon mustard, lemon juice, chopped chives, garlic powder, salt, and black pepper to the bowl with the yolks. Mash together until the mixture reaches a smooth and creamy consistency.
05 - Spoon or pipe the avocado filling evenly into each egg white half.
06 - Sprinkle smoked paprika and additional fresh chives over each filled egg half. Serve immediately or refrigerate until ready to serve.

# Expert Tips:

01 -
  • They're naturally gorgeous and green, so people think you spent way more effort than you actually did.
  • The avocado makes the filling creamy without needing a ton of mayo, so they taste fresher and less heavy than traditional deviled eggs.
  • Ready in under 30 minutes, which means you can pull these together right before guests arrive without breaking a sweat.
02 -
  • If you prep these more than a few hours ahead, press plastic wrap directly onto the filled eggs to keep the avocado from oxidizing and turning that sad brownish color.
  • The quality of your avocado matters more than anything else—a mealy or underripe one will make the filling grainy and disappointing, so taste it before you commit.
03 -
  • Ice bath your boiled eggs immediately in the coldest water you can manage—the faster they chill, the creamier the yolk stays and the easier they peel.
  • If you're piping the filling, chill it for 15 minutes first so it holds its shape better and looks more polished than a simple spoon.
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