Avocado Deviled Eggs Recipe

These delicious avocado deviled eggs are creamy and loaded with cilantro, cumin, and a jalapeno kick, made with no mayo by using ripe avocado as the base. They come together in 30 minutes and are one of the easiest appetizers I make to serve for Easter or any celebration.

If you love my classic deviled eggs but want something with a Latin touch, this is the version to try. The avocado replaces the mayonnaise entirely, which gives you a filling that is rich and creamy but lighter and fresher at the same time. The flavor profile is basically guacamole meets deviled eggs, and once you try it you will understand why this version keeps showing up at every party I throw. If you want to keep exploring, my southern deviled eggs with relish and deviled eggs with bacon are two more that are worth your time.

Avocado Deviled Eggs

The idea of stuffing boiled eggs with seasoned fillings goes back to ancient Rome, but the avocado twist is a modern American invention that really picked up in the 2010s as avocado toast and guacamole became part of everyday cooking culture. The combination makes sense from a culinary standpoint because avocado is high in fat and naturally creamy, which is exactly what mayonnaise provides in a traditional deviled egg.

For this recipe I really try to keep it simple and let the food processor do the job. I add the egg yolks, avocado, lemon juice, sour cream, cumin, salt, and pepper to the processor and run it until the filling is completely smooth. That is something I picked up from making these in bulk for events. Mashing with a fork works, but the food processor gets you a texture that pipes fantastic through a star tip and looks restaurant-quality on the platter.

After processing, I fold in finely minced cilantro and onion by hand so you get little pops of flavor and color throughout the filling instead of everything being blended into one uniform paste. My secret ingredient in this one is the cumin. I finish them with a sprinkle of cilantro and a thin slice of jalapeno on top. So good!

I have been making these for years, whether it is Easter, Christmas, or even just a potluck with friends. They are seriously super easy to put together and ready in 30 minutes, so I highly recommend them anytime you need a crowd-pleasing appetizer.

Ingredients and Substitutions

To make this avocado deviled eggs recipe, I use the ingredients listed below. I also provide some swaps that work just as well.

• Hard-Boiled Eggs – I use large eggs cooked until the yolk is completely set. Check out my hard-boiled egg method to get them right every time.
• Avocado – This replaces the mayonnaise entirely. I use a ripe Hass avocado because it has the highest fat content and the creamiest texture.
• Lemon Juice – The acid does two things: it brightens the filling and it slows down the browning of the avocado. You can substitute lime juice if you prefer a more traditional guacamole flavor.
• Sour Cream – This is optional but I like adding a small amount for extra creaminess and tang.
• Cumin – My secret ingredient. It adds a subtle warmth and earthiness that rounds out the avocado and makes the whole filling taste more complex.
• Cilantro – I fold this in by hand after processing so you get visible flecks of green throughout the filling. If you are one of those people who cannot stand cilantro, substitute flat-leaf parsley.
• Yellow Onion – Finely minced. I fold this in with the cilantro for texture. Red onion works too.
• Salt and Pepper – I season generously. Avocado needs more salt than you think to bring out its flavor.
• Jalapeno – Thinly sliced for garnish.

How to Make Avocado Deviled Eggs

Hard-boil the eggs: I start with my hard-boiled egg method. The yolks need to be fully set with no soft center, so timing matters. I chill them in ice water immediately after cooking.

Peel and slice: Once the eggs are cool, I peel them and slice each one in half lengthwise using a paring knife for a clean cut.

Separate the yolks: I pop the yolks out with a small spoon into the bowl of a food processor. I place the empty whites on my serving platter.

Process the filling: I add the avocado, lemon juice, sour cream, cumin, salt, and pepper to the food processor with the yolks and process until completely smooth.

Fold in the fresh ingredients: I transfer the smooth filling to a bowl and fold in the minced cilantro and onion by hand.

Fill the whites: I transfer the filling to a piping bag fitted with a large star tip and pipe it into each egg white half. A zip bag with the corner cut off or a spoon works too, but the star tip gives these a beautiful presentation.

Garnish and serve: I top each one with a sprinkle of fresh cilantro and a thin slice of jalapeno. I serve them right away.

Serving Suggestions

These Avocado Deviled Eggs show up at every summer cookout at our house. I set them on the appetizer table next to my buffalo wings and arancini. My daughter calls them “guacamole eggs” which in my opinion is a better name than anything I could come up with.

When I am hosting a bigger event, I put these out alongside the classic version so people can try both and pick a favorite. They work especially well at Thanksgiving next to my roast turkey or at Christmas alongside my glazed ham as a lighter appetizer option. For anyone with a sweet tooth, make a batch of my chocolate chip cookies alongside them and you have got the whole table covered.

Make-Ahead and Storage

Make-Ahead: I can hard-boil and peel the eggs up to 2 days ahead. The filling can be made up to 1 day ahead if I store it in an airtight piping bag or zip bag with all the air pressed out. I assemble the eggs the day I plan to serve them and as close to serving time as possible to keep the color bright.

How to Store: Once assembled, I cover the platter tightly with plastic wrap and refrigerate. They will stay green for about 8 hours. After that the color dulls but they are still safe and tasty for up to 2 days covered in the refrigerator. They do not freeze well.

How to Reheat: These are served cold, no reheating needed. If they have been sitting out at a party for more than 2 hours, I discard them for food safety.

More Easy Egg Recipes

• Eggs Benedict
• Soy Sauce Eggs
• Soft-Boiled Eggs
• Egg Drop Soup
• Scrambled Egg Toast