Easy Avocado Deviled Eggs

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

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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