Avocado Deviled Eggs

Deviled eggs are always a favorite of picnics and BBQ’s. I’m not at all surprised to find that avocado makes them even better. Doesn’t it always? Spice up your next spread with some green eggs!

Makes 12


  • 6 hard boiled eggs (I think 6 minutes is the perfect amount of time for the yolks to get hard but not dry)
  • 1 avocado, diced
  • 3 tablespoons mayonnaise (I will post my recipe for olive oil mayonnaise shortly)
  • juice from 1 lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • salt & pepper


  1. Cut eggs in half, scoop out yolks into a mixing bowl and set the whites aside.
  2. Add mayonaise, lemon juice, garlic powder and salt & pepper to the yolks and blend well, (this can also be done in the food processor if you’d prefer).
  3. Scoop egg mixture into a small Ziploc bag and seal it.
  4. Store the bag in the fridge until you are ready to serve the eggs.
  5. Before serving, cut off a corner of the Ziploc bag and squeeze the egg mixture into each egg white cup through the hole.
  6. Sprinkle with paprika and garnish with avocado pieces or parsley.

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