- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 tbsp
- 1 tsp
- 2 tbsp
- 1 pinch
- 1 pinch
- ½ tsp
- 1 tbsp
Process
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Place the eggs in a single layer in a saucepan and cover with cold water by about 2 cm. Bring to a rolling boil over high heat, then cover, remove from heat and let sit for 10 minutes.
Drain the eggs and transfer them to a bowl of ice water for 5 minutes to stop cooking and make peeling easier.
Peel the eggs under cool running water, then pat dry. Slice each egg in half lengthwise.
Gently scoop the yolks into a medium bowl. Arrange the egg white halves on a serving platter.
Halve the avocado, remove the pit, and scoop the flesh into the bowl with the yolks. Add the lime juice, Dijon mustard, mayonnaise, salt and black pepper.
Mash and stir the mixture with a fork until smooth and creamy. Taste and adjust salt and lime juice if needed.
Spoon the filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the egg white halves, mounding it slightly.
Sprinkle with smoked paprika and fresh chives, if using. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking or overcooking the eggs: 10 minutes off the heat after boiling gives firm but creamy yolks without a grey ring. Use a timer.
- Avocado browns quickly once exposed to air. The lime juice slows this, but these are best served within 1 hour of making. If you must hold them, press plastic wrap directly onto the surface of the filling and refrigerate.
- For the smoothest filling, make sure the avocado is fully ripe (yields to gentle pressure) and mash thoroughly before piping. Lumps will clog the piping tip.
- If your filling seems too thick to pipe, stir in a teaspoon of water or extra mayonnaise. If too thin, add a little more mashed avocado.
Substitutions
- mayonnaise→Greek yogurt (full-fat) for a tangier, lighter filling
- Dijon mustard→yellow mustard or 1/4 tsp wasabi paste for a different kick
- lime juice→lemon juice
- fresh chives→thinly sliced green onions or fresh dill
Storage & reheating
Store leftover avocado deviled eggs in an airtight container in the refrigerator for up to 2 days. The avocado filling may darken slightly; this is harmless. To refresh, stir the filling and re-pipe if desired. Do not freeze; the texture of the avocado and egg whites will become watery and grainy upon thawing.
FAQ
The questions we get asked most
Why did my avocado deviled eggs turn brown?
The avocado flesh oxidizes when exposed to air, causing browning. Lime juice helps slow this, but the best prevention is to serve them immediately after making. If you need to hold them, press plastic wrap directly onto the surface of the filling and refrigerate for no more than 2 hours.
Can I make avocado deviled eggs ahead of time?
You can hard-boil and peel the eggs up to 3 days in advance and store them in the fridge. The avocado filling is best made fresh, but you can prepare it up to 2 hours ahead, covered tightly with plastic wrap directly on the surface, and pipe just before serving.
How do I keep the egg whites from tearing when I remove the yolks?
Use a small spoon or a butter knife to gently coax the yolks out. If the eggs are freshly boiled and still warm, the yolks are more likely to crumble; let them cool completely in ice water first. Also, peeling under running water helps separate the membrane cleanly.
Can I use frozen avocado for the filling?
Yes, but thaw it completely and drain any excess liquid before mashing. Frozen avocado tends to be softer and may make the filling runnier, so you might need less mayonnaise or a bit more mashed avocado to thicken it.
Why is my filling lumpy or grainy?
Lumps usually come from under-ripe avocado or insufficient mashing. Make sure the avocado is fully ripe (it should yield to gentle pressure) and mash the yolks and avocado together thoroughly with a fork before adding the other ingredients. For an extra-smooth texture, push the filling through a fine-mesh sieve.
How can I tell if the eggs are hard-boiled perfectly?
After the 10-minute covered rest off the heat, the eggs should have firm whites and creamy, fully set yolks with no green ring. If you cut one open and the yolk is still runny, return the eggs to hot water for 1-2 more minutes. If the yolk is crumbly and pale, they are overcooked.
Can I make this recipe vegan?
Not as written because eggs are the main ingredient. You can replace the eggs with small boiled potatoes or cucumber cups, and use a vegan mayonnaise, but the result will be a different dish. For a vegan deviled egg alternative, try filled cherry tomatoes or mushrooms.
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