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Avocado Deviled Eggs


A delicious twist on a deviled egg using avocado!

Avocado Deviled Eggs
recipe by Carol Knotts
Prep Time
10 mins
Cook Time
15 mins
Yield: 12 servings
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  • 6 Eggland's Best eggs, hard cooked
  • 2 avocados
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground pepper
  • Fresh parsley leaves for garnish



Hard-cook eggs; when fully cooked, remove and cool completely.

Cut avocado; remove peel and seed and cut 12 1/2 cubes and set aside; mash remaining avocado place in food processor bowl.

Peel eggs and cut in half lengthwise; remove yolks and set whites aside.

Add yolks to food processor bowl with avocado and add mustard, lemon juice and pepper; blend until smooth.

Spoon fillings into egg whites and garnish with 1 avocado cube and parsley leaf.  Place eggs on a platter, cover and store in refrigerator for at least 1 hour before serving.

Notes and Suggestions

Cut prep time by using Eggland's Best Hard Cooked and Peeled Eggs!


Serving size 1 Serving
Calories 85
Fat 7g (72% calories from fat)
Saturated Fat 3 g
Cholesterol 88 mg
Sodium 49 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Protein 4 g

Filed under

Appetizer Side Dish

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