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.
Ingredients
- 6 large hard-boiled eggs
- 1 peeled and seeded avocado
- Juice of ½ lemon
- ½ teaspoon cumin
- 2 tablespoons finely minced yellow onion
- 1 tablespoon finely minced fresh cilantro + more for garnish
- salt and pepper to taste
- sliced jalapeños for garnish
Instructions
- Slice the hard-boiled eggs in half longways and place the yolks in a food processor. Add the whites to a serving dish.
- Add the avocado, lemon juice, cumin, salt, and pepper to a food processor and process on high speed until smooth.
- Fold in the onions and cilantro until well combined.
- Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
- Garnish with chopped cilantro and jalapeño slice.
Notes
I have made these for catered events where the platter has to look perfect for hours, and the biggest challenge with avocado deviled eggs is browning. The avocado will oxidize and turn brown over time, and there is no way to completely stop it, but you can slow it down significantly by using lemon. The acid in the lemon juice slows oxidation. I make sure the filling is well mixed with the juice so every part of it is protected.
Expect about 8 hours of good color: Once assembled, avocado deviled eggs will stay a bright green for roughly 8 hours depending on the temperature. After that, the color starts to dull. They are still safe to eat, they just do not look as vibrant.
Store filling and whites separately: If I am making these ahead, I keep the filling in an airtight piping bag or zip bag with all the air squeezed out and store the whites covered in the refrigerator. I assemble them right before serving. This is the best way to keep the color fresh.
Food processor for smooth filling: The food processor gives you a silky texture that pipes beautifully. If I use a fork, the filling is chunkier and harder to pipe, but it still tastes great spooned in.
Pick the right avocado: I use Hass avocados only. They are creamier and fattier than other varieties. I want one that is ripe but not mushy. If I can push my thumb in and it leaves a dent that does not spring back, it is too far gone.
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.
Nutrition
Calories: 67kcalCarbohydrates: 2gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 93mgSodium: 32mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 158IUVitamin C: 2mgCalcium: 16mgIron: 1mg