Green Deviled Eggs Avocado (Printable)

Vibrant deviled eggs filled with creamy avocado and fresh herbs, a healthy and flavorful appetizer choice.

# What You Need:

→ 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 - Extra chopped chives

# Steps:

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

# Expert Advice:

01 -
  • They look stunning on a plate, which means your effort gets noticed immediately.
  • The avocado makes them creamy in a way mayo alone never quite achieves, with a subtle richness that feels indulgent but stays light.
  • They come together in under 30 minutes, so you can pull off looking like you spent hours in the kitchen.
02 -
  • If you make these more than an hour ahead, the avocado will brown—lemon juice slows this but doesn't stop it, so press plastic wrap directly onto the filling surface if you're planning ahead.
  • Perfectly ripe avocado is non-negotiable; if yours is even slightly hard, wait a day or pick another one, because underripe avocado ruins the creamy texture you're after.
03 -
  • Invest in one of those egg slicers or deviled egg plates with indents—they make presentation look professional without any extra effort.
  • If you're nervous about peeling eggs, add a teaspoon of baking soda to the water before boiling; it raises the pH and makes the shell practically fall away.
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