I love adding avocado to my deviled eggs 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!
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 minutes.
Prepared guacamole: This makes life so easy! But if you're not as lazy as I am, you can certainly mash a ripe avocado with some lemon juice, salt, pepper, garlic powder, onion powder, and maybe a little cayenne and use that.
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.
Making avocado deviled eggs is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by slicing each egg in half lengthwise.
Then, 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 the mayonnaise and keep mashing and mixing until smooth.
Spoon the mixture back into the empty egg white halves.
Sprinkle the eggs with red pepper flakes (optional but pretty) and serve. See? Easy!
If you'd like to get all 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 I feel that you end up wasting some of the mixture (it clings to the piping bag), so I usually don't bother.
Frequently asked questions
The mayonnaise adds extra creaminess and flavor. It's not strictly necessary, though. If you'd rather not 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, unfortunately, or the avocado will turn brown.
You should serve it either cold or at room temperature. Definitely not warm.
Here are a few ideas for you for varying the basic recipe:
- As mentioned above, you can mash a small ripe avocado with spices and a bit of lemon juice and use that instead of using prepared guacamole.
- Add a teaspoon of Dijon mustard.
- If you like your food spicy, add a pinch of cayenne pepper to the mixture.
- Sprinkle the eggs with bacon bits.
This recipe is obviously perfect as an appetizer or a snack. But I actually love having these eggs for lunch. I make myself a lunch of three of them (six halves), with a side of fresh-cut veggies, and I'm a happy camper!
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 does tend to brown.
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Avocado Deviled Eggs
- 6 large hard boiled eggs
- ½ cup guacamole
- 2 tablespoons mayonnaise
- Red pepper flakes for garnish (optional)
- 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 the mayonnaise and keep mashing and mixing until smooth.
- Spoon the mixture into the egg white halves. Garnish with red pepper flakes and serve. Or chill for a few hours before serving.