Easy Avocado Deviled Eggs

Avocado Deviled Eggs
Kaleigh McMordie, MCN, RDN
Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 3 (2 halves each)

Nutrition Highlights (per serving)

107 calories
8g fat
2g carbs
7g protein
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Nutrition Facts
Servings: 3 (2 halves each)
Amount per serving  
Calories 107
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 185mg 62%
Sodium 64mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 2g 7%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 7g  
Vitamin D 1mcg 5%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 178mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Eggs often get a bad reputation because the yolks contain cholesterol, leading many people to ditch the yolks, eating only the whites. But in reality, you should be eating the yolk, too. Studies have shown that it is saturated fat, not dietary cholesterol, that effects your blood cholesterol levels. And egg yolks are full of nutrients, like protein, vitamins D, A and E, choline, and antioxidants.

Since eggs are a great source of protein, use them in these delicious avocado deviled eggs to make a satisfying snack. The extra healthy fat from the avocado helps keep you feeling full as well as increases the absorption of nutrients in the eggs. Make a small batch for yourself, or a larger batch to share at holidays and celebrations.


  • 3 hard boiled eggs, chilled and peeled
  • 1/2 small avocado, peeled
  • Juice from 1/2 lemon
  • Pinch garlic powder
  • Pinch freshly cracked black pepper
  • Fresh parsley, finely chopped


  1. Slice eggs in half lengthwise from top to bottom. Gently squeeze eggs to release egg yolks. Arrange whites on a platter.

  2. Place yolks in a bowl. Smash yolks and avocado with a fork until smooth. Stir in lemon juice, garlic powder and pepper.

  3. Place mixture into a pastry bag or a plastic zip-top bag with the corner cut off. Pipe avocado yolk mixture into the holes of the egg whites. Sprinkle with parsley. Refrigerate covered, until ready to serve.

Ingredient Variations and Substitutions

These are even quicker and easier to make if you use ready-made boiled and peeled eggs.

Experiment with different spices as you wish. Lime juice, a bit of chili powder and cumin, and fresh cilantro add a fun Mexican twist!

Try different herbs, such as fresh dill or chives, in place of the parsley.

Cooking and Serving Tips

It's best to make these deviled eggs no more than two hours ahead of serving, since the avocado can start to brown.

Store in the refrigerator, covered, until ready to serve.

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By Kaleigh McMordie, MCN, RDN, LD
Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition.