Green Deviled Eggs Avocado (Print Version)

Healthy deviled eggs with creamy avocado filling, brightened with chives and smoked paprika for a flavorful bite.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 1 ripe avocado
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1 tablespoon finely chopped fresh chives
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper

→ Garnish

10 - Smoked paprika for sprinkling
11 - Extra chopped fresh chives

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10 minutes.
02 - Drain the hot water and cool the eggs under cold running water until completely chilled. Carefully peel the shells and slice each egg in half lengthwise.
03 - Remove the yolks from the egg white halves and place them in a medium mixing bowl.
04 - Add avocado, mayonnaise, Dijon mustard, lemon juice, chives, garlic powder, salt, and black pepper to the bowl with the yolks. Mash together with a fork until the mixture reaches a smooth and creamy consistency.
05 - Spoon or pipe the avocado filling into each egg white half, distributing evenly.
06 - Sprinkle the filled eggs with smoked paprika and additional chopped chives. Serve immediately or refrigerate until ready to serve.

# Expert Tips:

01 -
  • The avocado makes these impossibly creamy without being heavy, and the green color stops conversations at any gathering.
  • They come together in less than 30 minutes, so you can make them fresh without stress even when you're short on time.
  • Everyone assumes they're complicated because they look elegant, but they're genuinely one of the easiest appetizers to master.
02 -
  • The avocado will oxidize and turn brown if you're not careful, so if you're making these more than an hour ahead, don't mix it in until right before serving—prep the yolk mixture separately and fold in the avocado at the last moment.
  • Fresh lemon juice is non-negotiable; it keeps the avocado bright and prevents that dull, sad green that shows up when you use bottled or skip the acid altogether.
03 -
  • If your avocado is slightly underripe, add an extra teaspoon of mayo to keep the filling creamy and smooth instead of thick and crumbly.
  • A piping bag turns these from homemade to elegant without adding real effort—just spoon the mixture into a bag and pipe it in neat swirls for immediate polish.
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