Avocado Deviled Eggs

This post is sponsored by Sprouts Farmers Market. As always, all opinions, thoughts and recipes are my own.

Perfect for springtime gatherings, Avocado Deviled Eggs are a twist on the classic party food. Calling for a few simple ingredients, these extra creamy deviled eggs are easy to make and enjoy. Makes 16 appetizers, but can easily be doubled or halved.

For someone who loves to talk about entertaining as much as I do, it’s a shock that I don’t have a Southern entertaining staple in my recipe index yet.

I’m talkin’ about Deviled Eggs, y’all, and today, I’m bringing a fun twist to ‘em, thanks to my friends at Sprouts Farmers Market! They challenged me to make an Avocado Deviled Egg for springtime and Easter festivities, and oh boy, am I glad they did because this recipe is DELISH.

The fresh avocado adds flair and extra creaminess to the traditional deviled egg, and these beauts come together so easily once you know what to do!

Whether you serve ‘em at a brunch or for Easter, you’re bound to get compliments on the awesome flavor combination.

More recipes for Easter and springtime: Easter Fruit Buns / Carrot Cake Dip with Cinnamon-Sugar Wontons / Deviled Egg Bruschetta / Easter Strawberry Champagne / Mediterranean Herb Crusted Beef Tenderloin

What you’ll need to make Avocado Deviled Eggs

• Large saucepan or Dutch oven, depending on how many eggs you’ll be making
• Sharp knife and a cutting board
• A large bowl to combine the ingredients in
• A spoon to dollop the filling into the eggs

How to make Avocado Deviled Eggs

Hard boil the eggs

To make deviled eggs, we first have to hard boil the eggs.

To do this, we’ll place the eggs in a large saucepan and cover them with water. We want there to be about 1” of water on top of them before we place them on the stovetop. You can very easily change the number of eggs to suit your needs here, but be aware that you will need a larger pot if you have a lot of eggs that need cooking.

Bring the water to a rolling boil over high heat. When the water is boiling furiously, turn off the heat, and cover the saucepan. Set a timer for 12 minutes, and let them sit.

When the timer goes off, carefully remove the eggs from the saucepan and place them in a large bowl with ice water. Let them cool for 10-15 minutes, or until they are no longer hot to touch.

How to peel hard boiled eggs

Gently tap the bottom of the egg on the countertop, and peel the shell away from the egg. (For me, this seems to work better than cracking the shells willy-nilly and peeling from wherever the cracks form.)

Keep in mind that this process might take some time, so give yourself plenty of it and don’t rush.

Once you’ve peeled the shells away from the hard boiled eggs, rinse them and pat them dry.

Put together the deviled eggs

Once the eggs have been peeled and patted dry, it’s time to make the deviled eggs… unless you’re hard boiling them in advance. If that’s the case, store the eggs in an airtight container in the fridge until you’re ready to use them.

Slice each egg in half, and gently pop the yolks out into a large bowl. They should be pretty easy to remove, but if you have a tough time, feel free to use a small spoon to ease their way.

Use the same knife to half your avocado. Remove the seed, too, and scoop it into the same bowl as the egg yolks.

Smash the avocado and egg yolks together until combined. The mixture will be a little lumpy, and that’s OK. We’re not going for perfection here—we’re going for flavor.

Season the mixture with the mustard, jalapeno and fresh dill. Don’t forget the salt and pepper, too, and be sure to taste the mixture to see how it tastes before adding more.

You can also add ½ of a lime’s juice to the mixture, too, if it’s going to sit out for a little bit to prevent oxidation. Since we’re using avocados, though, time is of the essence when it comes to eating these beauties.

Use a spoon to dollop about 1 tablespoon of the filling into the whites of the eggs.

Garnish the deviled eggs with extra chopped jalapeno and dill. Serve immediately and watch guests swoon over the combined flavors!

Erin’s Easy Entertaining Tips

Avocado Deviled Eggs are the perfect finger food to serve for Easter or another springtime gathering. I can see these beauts being a centerpiece at a ladies’ lunch or even a baby shower!

To make these deviled eggs in advance, here’s what I recommend you do:

• Hard boil the eggs a day in advance. Let them cool off in their ice bath, and peel them before storing in an air tight food storage container in the fridge.
• Prep the rest of your ingredients, too. The avocado will oxidize if you mix it too early, so scrub the outside of the avocado, along with chopping the jalapeno and the dill.
• Put them together an hour before your gathering, then squeeze a little lime juice over them so that the avocado will last longer.

Frequently Asked Questions

Why did you shop at Sprouts for these ingredients?

I’ve been working with Sprouts for years, but in all honesty, I’d be shopping at their store whether or not they were a client of mine because…

1. Their products are awesome!
2. Their produce is always super fresh!
3. They have excellent prices!

You can even make a shopping list through their app, as well as save coupons to apply to your order once you’re at the checkout. And if that’s not convenient, I don’t know what is.

Can I double the recipe or half it?

Yes, you can! If you’re entertaining, you should absolutely double the recipe.

When you double the recipe, use an extra avocado. (And double the rest of the ingredients, too.)

If you half the recipe, use half of an avocado instead while also halving the rest of the ingredients, too. (This would be perfect for a single serving for your family instead of for a large crowd!)

Can I make this recipe in advance?

You can do parts of this recipe in advance, but unfortunately, you cannot make the whole thing in advance, as the avocado will brown.

If you want to do some steps ahead of hosting guests, I advise hard boiling the eggs, as well as prepping the rest of your ingredients. Before guests arrive, make the filling with the avocado and dollop it into the eggs.

Why should I use avocado in deviled eggs? Are these healthier than other deviled eggs?

Avocado is delightfully creamy and pairs beautifully with the eggs! While I don’t know if they’re “healthier” than other deviled eggs, these Avocado Deviled Eggs pack a flavorful punch and leave out some ingredients that traditional deviled eggs use—like yellow mustard and vinegar.

Quick tips for making Avocado Deviled Eggs

• Double the recipe if you’re serving a crowd and know they’ll love it!
• Skip the jalapeno if you don’t like spice. (Alternately, if you dig spiciness, consider adding more!)
• If you’re bringing them with you to a gathering, do everything except fill the egg whites. To transport your ingredients, place the empty egg whites on a plate while pressing plastic wrap on top of the filling mixture so that air doesn’t get in to oxidize the avocado.

Continue to Content

Yield: 16 bite-sized appetizers

Avocado Deviled Eggs

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling Time: 15 minutes

Total Time: 50 minutes

Perfect for springtime gatherings, Avocado Deviled Eggs are a twist on the classic party food. Calling for a few simple ingredients, these extra creamy deviled eggs are easy to make and enjoy.

Print

Ingredients

• 8 large eggs
• 1 medium avocado
• 1 teaspoon Sprouts Stone Ground Mustard
• 1 teaspoon jalapeno pepper, finely chopped, plus more for garnish
• 1 teaspoon fresh dill, plus more for garnish
• Salt and pepper, to taste

Instructions

1. Place eggs in a large saucepan. Cover with water, making sure there is at least 1” of water over the tops of the eggs.
2. Turn on the heat, and bring to a rolling boil.
3. Turn off the heat, and cover. Let sit for 12 minutes.
4. Remove from the water, and place in a bowl with ice cubes. Let cool for 10-15 minutes, or until no longer hot to touch.
5. Crack the eggs on the bottom, and peel carefully. If need be, rinse the eggs to remove all the shell from them before proceeding.
6. Slice each egg in half, and pop the yolks out into a large bowl.
7. Half the avocado, and remove the seed. Scoop it into the same bowl with the cooked egg yolks, and smash them together.
8. Season the egg yolk-avocado mixture with the stone ground mustard, chopped jalapeno and fresh dill. Season with salt and pepper, and taste to confirm they don’t need more. Stir until combined. You can squeeze in ½ of a lime here if your deviled eggs might sit for an hour or two to prevent oxidation.
9. Use a spoon to dollop about 1 tablespoon of the egg-avocado mixture into the whites of the eggs.
10. Garnish with extra jalapeno and dill and serve immediately.

Notes

You can easily double or half this recipe, just depending on how many people you plan on serving.

Not a fan of the spiciness? Leave out the jalapeno, or use less.

Nutrition Information:

Yield:

16 deviled eggs

Serving Size:

1
Amount Per Serving: Calories: 57Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 55mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 3g

Nutrition facts are an estimate and not guaranteed to be accurate.

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