I love adding avocado to my deviled egg mixture. The result is so creamy and flavorful!
And when using store-bought guacamole, it's also an incredibly easy recipe to make. It only requires three basic ingredients, and it's ready in about 15 minutes.
I love deviled eggs. It's one of my favorite appetizers, and when I eat out, I always order it if it's available. But it's also very easy to make at home!
Avocado deviled eggs are the perfect snack or appetizer. And the best part? You make this super easy recipe with just three ingredients! How easy is that!
Jump to:
Ingredients
You'll only need three ingredients (plus an optional one) to make this delicious appetizer. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Hard-boiled eggs: For this recipe, you'll need to boil the eggs until the yolks are well-cooked. So, if you use my recipe for hard-boiled eggs, you should keep them in the hot water for 12-13 minutes.
- Prepared guacamole: This makes life so easy! But if you're not as lazy as I am, you can mash a ripe avocado with lemon juice, salt, pepper, garlic powder, onion powder, and maybe a little cayenne.
- Mayonnaise: While not strictly necessary, it does add creaminess and flavor. You can replace it with additional avocado if you wish.
- Red pepper flakes: I use them mostly as a garnish, so they're optional. But if you like your food spicy, you can be generous with them and spice up the eggs.
Variations
- As mentioned above, you can mash a small ripe avocado with spices and a bit of lemon juice and use that instead of prepared guacamole.
- Add a teaspoon of Dijon mustard.
- If you like your food spicy, add a pinch of cayenne pepper to the yolk mixture.
- Sprinkle the eggs with bacon bits for extra flavor.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by slicing each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
Mash the egg yolks well with a fork. Add the guacamole and mayonnaise and keep mashing and mixing until smooth.
Spoon the yolk mixture into the empty egg white halves.
Sprinkle the eggs with red pepper flakes (optional but pretty) and serve. See? Easy!
Expert Tip
If you'd like to be fancy, rather than spooning the yolk-avocado mixture into the empty egg whites, you can add the mixture to a piping bag and pipe it into the egg whites.
I sometimes do it, but you do end up wasting some of the mixture (it clings to the piping bag), so I usually don't bother.
Recipe FAQs
The mayonnaise adds extra creaminess and flavor. It's not strictly necessary, though. If you prefer not to use it, you can simply increase the amount of guacamole by 2-3 tablespoons.
Yes and no. You can make these eggs in advance and keep them in the fridge for a few hours, but not for longer than that, or the avocado will turn brown.
You should serve it either cold or at room temperature.
Serving Suggestions
These eggs are perfect as an appetizer or a snack, but I also love having them for lunch. I make a lunch of three of them (six halves) with a side of fresh-cut veggies or a cucumber tomato salad, and I'm a happy camper!
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for a few hours. I don't recommend keeping them for longer than that, because the avocado will brown. I don't recommend freezing the leftovers.
More Deviled Egg Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Avocado Deviled Eggs
Ingredients
- 6 large eggs - hard-boiled
- ½ cup guacamole
- 2 tablespoons mayonnaise
- Red pepper flakes - for garnish (optional)
Instructions
- Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Mash the egg yolks well with a fork. Add the guacamole and mayonnaise and keep mashing and mixing until smooth.
- Spoon the mixture into the egg white halves.
- Garnish the eggs with red pepper flakes and serve, or chill for a few hours before serving.
Video
Notes
- For this recipe, you'll need to boil the eggs until the yolks are well-cooked. So, if you use my recipe for hard-boiled eggs, you should keep them in the hot water for 12-13 minutes.
- If you'd like to be fancy, rather than spooning the yolk-avocado mixture into the empty egg whites, you can add the mixture to a piping bag and pipe it into the egg whites. I sometimes do it, but you do end up wasting some of the mixture (it clings to the piping bag), so I usually don't bother.
- You can keep the leftovers in the fridge, in an airtight container, for a few hours. I don't recommend keeping them for longer than that, because the avocado will brown. I don't recommend freezing the leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Comments
No Comments