Creamy Avocado Deviled Eggs With Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 12 deviled egg halves (about 6 servings)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 35 minutes

Quick Ingredients

• 6 large eggs
• 1 medium ripe avocado
• 3 tbsp plain Greek yogurt (or mayonnaise)
• 1 tbsp fresh lemon or lime juice
• 1 tsp Dijon mustard
• 2–3 tbsp very finely chopped fresh herbs (chives, parsley, dill)
• 1/4 tsp garlic powder
• 1/4 tsp fine salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• Smoked paprika or mild chili flakes, for garnish

Do This

• 1. Place 6 eggs in a pot, cover with cold water by 1 inch, bring to a boil, cover, remove from heat, and let sit 12 minutes.
• 2. Transfer eggs to an ice bath for 10 minutes, then peel and pat dry.
• 3. Slice eggs in half lengthwise; gently pop yolks into a bowl and arrange whites on a platter.
• 4. Add avocado, yogurt, lemon or lime juice, Dijon, garlic powder, salt, and pepper to yolks; mash until very smooth and creamy.
• 5. Fold in chopped herbs and taste; adjust salt, pepper, and lemon or lime juice as needed.
• 6. Spoon or pipe the filling generously into egg whites; garnish with smoked paprika and extra herbs.
• 7. Chill 20–30 minutes for flavors to meld, or serve immediately if you like them at room temperature.

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Why You’ll Love This Recipe

• All the comfort of classic deviled eggs with an extra-creamy avocado twist.
• Fresh herbs and citrus keep the rich filling bright, savory, and not at all heavy.
• Perfect two-bite appetizer: easy to make ahead and impressive on a snack board.
• Simple ingredients, big flavor, and naturally gluten-free.

Grocery List

• Produce: 1 medium ripe avocado, fresh chives, fresh flat-leaf parsley, fresh dill (optional), 1 lemon or lime, 1 small garlic clove (optional).
• Dairy: Plain Greek yogurt (whole-milk or 2%).
• Pantry: Large eggs, Dijon mustard, garlic powder, fine salt, freshly ground black pepper, smoked paprika or mild chili powder/flakes, extra-virgin olive oil (optional), white vinegar (optional for boiling eggs).

Full Ingredients

For the Eggs

• 6 large eggs
• Water, enough to cover eggs by 1 inch
• 1 tsp kosher salt (optional, for boiling water)
• 1 tbsp white vinegar (optional, helps prevent shells from cracking)
• Ice, for an ice-water bath

For the Creamy Avocado-Herb Filling

• Cooked yolks from 6 hard-boiled eggs
• 1 medium ripe avocado (about 150 g flesh)
• 3 tbsp plain Greek yogurt (or mayonnaise, for a richer version)
• 1 tbsp fresh lemon or lime juice (plus more to taste)
• 1 tsp Dijon mustard
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 1/4 tsp garlic powder or 1 small garlic clove, very finely grated
• 2 tbsp very finely chopped fresh chives
• 1 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh dill (optional but highly recommended)
• 1 tsp extra-virgin olive oil (optional, for extra silkiness)

For Garnish

• Extra finely chopped fresh herbs (chives, parsley, dill)
• Smoked paprika, mild chili powder, or chili flakes
• Flaky sea salt (optional)
• Small drizzle of extra-virgin olive oil (optional)

Step-by-Step Instructions

Step 1: Boil the Eggs So They Peel Easily

Place the eggs in a medium saucepan in a single layer. Add enough cold water to cover them by about 1 inch. If you like, add 1 teaspoon kosher salt and 1 tablespoon white vinegar to the water; both help the shells release more easily later.

Set the pan over medium-high heat and bring the water just to a full boil. As soon as it reaches a rolling boil, turn off the heat, cover the pan with a tight-fitting lid, and let the eggs sit in the hot water for 12 minutes. This gentle method gives you firm, fully cooked yolks without a gray ring.

Step 2: Shock and Peel the Eggs

While the eggs sit, prepare a large bowl filled with ice and cold water. When the 12 minutes are up, use a slotted spoon to transfer the eggs immediately to the ice bath. Let them cool for at least 10 minutes; this stops the cooking and makes peeling much easier.

To peel, gently tap each egg all over on the counter to crack the shell, then peel under a thin stream of running water or in the bowl of water, which helps lift away tiny shell fragments. Pat the peeled eggs dry with a clean kitchen towel or paper towel.

Step 3: Halve the Eggs and Collect the Yolks

Using a sharp knife, slice each egg in half lengthwise, wiping the knife with a damp towel between cuts if the yolks are crumbly. Very gently squeeze or scoop the yolks out into a medium mixing bowl, taking care not to tear the whites. Arrange the empty egg white halves on a serving platter or a tray you can later cover and refrigerate.

Inspect the whites and, if needed, trim a very thin slice off the bottom of any that wobble badly so they sit flat. This will make filling and serving easier.

Step 4: Mash the Yolks and Avocado Into a Creamy Base

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the egg yolks. Add the Greek yogurt (or mayonnaise), lemon or lime juice, Dijon mustard, salt, pepper, and garlic powder (or finely grated fresh garlic).

Using a fork or a potato masher, mash everything together until the mixture is very smooth and creamy. If you prefer an ultra-silky texture, you can transfer the mixture to a small food processor and pulse until no lumps remain. Scrape down the sides as needed so the filling is evenly blended.

Step 5: Stir In the Fresh Herbs and Adjust Seasoning

Fold in the chopped chives, parsley, and dill (if using) until they are evenly distributed throughout the filling. Taste a small spoonful and adjust the seasoning: add a pinch more salt for savoriness, extra pepper for a little bite, and more lemon or lime juice if you want a brighter, tangier flavor. If the mixture seems very thick or stiff, you can loosen it with an additional teaspoon of yogurt, olive oil, or citrus juice.

Step 6: Fill the Egg Whites Generously

You can either spoon the filling into the egg whites or pipe it for a more decorative look. For spooning, use two small spoons to mound a heaping portion of filling into each egg white half, slightly overfilling so they look plush and inviting.

For piping, transfer the avocado filling to a piping bag fitted with a star tip or a large zip-top bag with a corner snipped off. Pipe a generous swirl into each white. Aim for evenly sized portions so every egg looks balanced and plentiful.

Step 7: Garnish and Serve (or Chill)

Sprinkle the tops with a light dusting of smoked paprika or mild chili powder for color and gentle warmth. Scatter extra chopped herbs over the platter and, if you like, finish with a few grains of flaky sea salt and the tiniest drizzle of olive oil on some of the eggs for shine.

For best flavor, cover and chill the deviled eggs for 20–30 minutes to let the flavors meld, then serve. For the creamiest texture, you can let them sit at room temperature for about 10 minutes after chilling before eating. Serve as a rich, two-bite snack or as part of a larger appetizer spread.

Pro Tips

• Choose the right avocado: It should yield slightly when gently pressed, with no large soft spots. Overripe avocados can make the filling taste muddy and look dull.
• Use acid to keep the color bright: The lemon or lime juice is not just for flavor; it slows down browning. If you plan to hold the eggs for a few hours, lean toward the higher end of the citrus measurement.
• Make the filling extra smooth: For restaurant-style deviled eggs, buzz the yolk-avocado mixture in a small food processor, then push it through a fine-mesh sieve for an ultra-silky finish before piping.
• Season boldly: Cold foods taste less salty and less tangy. Taste the filling after it has chilled briefly and adjust salt and citrus if it seems flat.
• Prevent tipping: If your egg whites wobble, trim a tiny slice off the rounded underside so they sit flat on the platter.

Variations

• Spicy Jalapeño Avocado Deviled Eggs: Add 1–2 teaspoons very finely minced fresh jalapeño (seeds removed) or a pinch of cayenne to the filling, and top with a thin slice of jalapeño on each egg.
• Bacon and Herb Avocado Deviled Eggs: Stir 2–3 tablespoons finely crumbled crisp bacon into the filling or sprinkle it on top along with the herbs for a smoky, savory twist.
• Citrus and Cilantro Twist: Swap the parsley and dill for 2–3 tablespoons chopped fresh cilantro, use lime juice instead of lemon, and finish with a pinch of chili flakes for a brighter, more Mexican-inspired flavor.

Storage & Make-Ahead

Because this filling contains avocado, it is best enjoyed the day it is made. For the freshest look and flavor, you can boil and peel the eggs up to 2 days ahead; store the whites and yolks separately in airtight containers in the refrigerator. On the day you plan to serve, mash the yolks with the avocado and remaining filling ingredients, then fill and garnish the eggs.

If you need to assemble them ahead, pipe or spoon the filling into the whites, cover the tray tightly with plastic wrap so it touches the surface of the eggs, and refrigerate for up to 6 hours. The lemon or lime juice will help minimize browning, but a very light darkening at the surface is normal. Leftover deviled eggs should be stored covered in the refrigerator and eaten within 1–2 days.

Nutrition (per serving)

Approximate values for 1 serving (2 deviled egg halves): about 130 calories, 7 g protein, 10 g fat, 3 g carbohydrates, 1 g fiber, and 200 mg sodium. Actual nutrition will vary depending on the exact size of your eggs and avocado and whether you use Greek yogurt or mayonnaise.