Avocado Deviled Eggs

Quick and easy no mayo Avocado Deviled Eggs filled with creamy avocado mashed with egg yolks, cilantro, and lime juice for a tasty and healthy treat.

Course appetizer/snack

Cuisine American

Keyword deviled eggs with avocado, how do you make avocado deviled eggs, recipe for avocado deviled eggs

Prep Time 15

Cook Time 15

Servings servings

Calories 117kcal

Author Beth Pierce

Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil and carefully add the eggs to the steamer basket using a long-handled spoon or tongs.
Cover the pot and steam for 15 minutes. Remove eggs to icy cold water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down.
Peel the eggs and slice them in half, adding the yolks to a medium bowl. Mash the yolks well with a fork. Add the avocado, 5 teaspoons of chopped fresh cilantro, lime juice, garlic powder, and cayenne pepper. Mash everything well with a fork and season with kosher salt and fresh ground black pepper to taste.
Pipe or spoon the mixture into the egg white halves. Sprinkle with the reserved chopped cilantro and paprika. If desired, top with slivers of fresh radish. For best results, serve promptly.

I prefer to mash the mixture well with a fork versus blending it with a mixer or food processor, especially if piping it. The consistency is much better for piping and spooning.
Use lime or lemon juice to prolong the bright green color of the avocado. These deviled eggs are best served within an hour of adding the mixture to the egg white halves.
You can prepare the mixture up to one day in advance but spoon it into a plastic seal bag and squeeze as much of the air out as possible. Place the mixture in the fridge and use it within 24 hours.
For a variety of flavors, garnish these eggs with chopped cilantro, paprika, chopped chives, sliced green onions, sliced olives, radish slivers, minced red onion, bacon crumbles, capers, jalapeno rings, or smoked salmon.
Store leftovers in an airtight container in the fridge for up to 3 days. They will not be as attractive by this time because they will have browned due to oxidation, but you can still eat them for up to 3 days.