Avocado Deviled Eggs

Avocado deviled eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.

Guacamole Deviled Eggs
Elise Bauer

Something tells me that Theodor Geisel never had guacamole, or avocado deviled eggs. Otherwise, Sam would have had no problem with green eggs and ham. "I am Sam. Sam I am. I do LOVE green eggs and ham!" End of story.

Avocado + Eggs = Guacamole Deviled Eggs!

Have you ever tried deviled eggs with guacamole? So simple, yet brilliant. The "deviled" part comes from the chile in the guacamole.

The addition of avocado is appropriate because their natural creaminess means you don't need mayonnaise. These avocado deviled eggs are delicious and beautifully green!

How to Choose Avocados

Use only ripe avocados—avocados with some give when you press them gently. If they are hard, they aren't ripe and not only will they not taste good, you won't be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won't taste good.

Guacamole Deviled Eggs
Elise Bauer

How to Check Hot Peppers

Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If it's not hot enough, taste the seeds and if they are hot, make sure you include some. If it's crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead. For more info, see this post on how to check the hotness of jalapeños.

How to Make Ahead

While you can easily hard cook the eggs several days ahead, the make-ahead issue is with the guacamole. Avocados quickly brown when exposed to air.

If you need to make ahead, make the filling (you'll need to hard cook and cut the eggs to get the egg yolks for the filling), and store the filling in the refrigerator in a freezer bag with all air squeezed out. The filling will last a day or two without browning, stored this way.

When getting ready to serve, cut out a corner of the freezer bag and pipe the filling into the egg white halves.

If you've already made your guacamole deviled eggs and need to store them for more than an hour, cover with plastic wrap and make sure that all surfaces of the filling are touching the plastic wrap and not exposed to air.

Can't Get Enough of Deviled Eggs?

Avocado Deviled Eggs

Prep Time 25 mins
Total Time 25 mins
Servings 6 servings


  • 6 large eggs

  • 2 ripe avocados

  • 1 tablespoon lime (or lemon) juice

  • 1/2 teaspoon salt

  • 1 tablespoon sour cream (can skip if you need dairy free)

  • 1 tablespoon chopped cilantro (plus a several leaves for garnish)

  • 1 serrano or 1/2 jalapeño chile pepper, minced (include the seeds for more heat, leave them out for less)

  • 1 tablespoon chopped chives or green onion


  1. Hard boil the eggs:

    The easiest way to make hard boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.)

    Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool.

  2. Prep the eggs:

    Once they've cooled, carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.

  3. Make the filling:

    Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See How to Cut and Peel an Avocado.)

    Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.

  4. Fill the egg halves:

    Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.

Nutrition Facts (per serving)
239 Calories
20g Fat
10g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 239
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 20%
Cholesterol 187mg 62%
Sodium 255mg 11%
Total Carbohydrate 10g 3%
Dietary Fiber 7g 25%
Total Sugars 1g
Protein 8g
Vitamin C 12mg 58%
Calcium 45mg 3%
Iron 1mg 8%
Potassium 573mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.