Green Avocado Deviled Eggs (Print Version)

Creamy avocado and egg filling with fresh herbs, perfect for a vibrant and healthy spring starter.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado, peeled and pitted
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon chopped fresh chives
07 - 1 tablespoon chopped fresh dill
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon black pepper

→ Garnish

11 - Extra chopped chives and dill
12 - Paprika or chili flakes for garnish

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10-12 minutes.
02 - Transfer eggs to an ice bath to cool completely. Peel the eggs and slice in half lengthwise.
03 - Gently scoop out the yolks into a medium bowl. Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, dill, garlic powder, salt, and pepper. Mash and mix until smooth and creamy.
04 - Spoon or pipe the green filling back into the egg white halves.
05 - Top with extra herbs and a sprinkle of paprika or chili flakes if desired.
06 - Chill until ready to serve.

# Additional Tips::

01 -
  • They actually taste like spring tastes, if that makes sense—bright, creamy, and nothing like the sulfurous eggs from the church potluck.
  • You can make them in less than half an hour and still look like you spent all morning in the kitchen.
  • Even people who claim they don't like avocado suddenly find themselves reaching for a third one.
02 -
  • The moment you scoop out those yolks, work quickly with your avocado filling—avocado waits for no one, and browning can happen faster than you'd think, so have all your ingredients measured and ready before you even crack the first egg.
  • If you're making these ahead for a party, add an extra squeeze of lemon juice and press plastic wrap directly onto the surface of the filling to minimize air exposure, which buys you a couple more hours before discoloration becomes noticeable.
03 -
  • A piping bag with a star tip elevates these from homemade to professional-looking in about thirty seconds, and people will genuinely believe you're more accomplished than you are.
  • The trick to preventing avocado browning isn't just lemon juice—it's also keeping the filling surface-area exposure minimal by mounding it into the eggs quickly and getting them into the fridge without delay.
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