With a smooth and creamy filling, these Avocado Deviled Eggs will disappear fast! An easy and popular party appetizer, they’re a must try!
No matter what type of party or get-together I go to, the deviled eggs always seem to disappear the fastest!
I don’t know what it is about these little bite-size appetizers, but the universal appeal of them always amazes me. And while there are lots of recipes for classic deviled eggs, this fun twist is a favorite with my family.
Adding a mashed avocado to the filling adds so much flavor and lends to the creaminess too. These party appetizers never last long when I make them!
How to Hard Boil Eggs
There are so many tutorials out there for hard boiling eggs from making them on the stovetop to the instant pot to adding vinegar and more to the water.
I’ve tried all those methods and still ended up with shells that stuck and eggs that looked less than attractive. They just weren’t working especially for recipes for things like deviled eggs where the appearance of the egg is noticeable!
So I started making them in this cheap, little egg cooker and I’ve never looked back! It has a little measuring cup that comes with it that tells you exactly how much water to add depending on how many eggs you’re cooking and how you want them done (poached, hard boiled, soft boiled). It has an internal timer and is pretty much as easy as can be!
When the timer goes off, I put my cooked eggs in an ice water bath for about 10-15 minutes before I peel them.
This little gadget never fails to deliver gorgeous eggs every time and it’s easy enough that my kids use it on their own a few times a week!
How to Make Avocado Deviled Eggs
Once you have your eggs cooked, cut them in half length-wise and scoop the yolks into a bowl.
Mash everything together really well. I usually start with a fork to mash up the egg yolks and avocados. Once it’s all mixed together, then I grab a small whisk and really whip it up good so that it’s nice and fluffy and extra creamy.
You can then scoop it into a ziploc baggie and cut the corner off to squeeze it into each egg half.
I honestly just use a small spoon, though, to scoop it in. I like the rustic look it gives it rather than being all tidy and uniform. Just a personal preference!
You can serve as it or you can garnish them if you want!
I garnished with chives and finely chopped bacon. There’s not much better than avocado and bacon if you ask me.
You can also garnish with candied jalapenos for a little bit of a kick to go with the creamy filling.
These are great to make ahead of time and just store in the fridge until you’re ready to serve.
Avocado Deviled Eggs
- Place eggs in a medium saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Remove from heat and cover with a lid. Let sit for 10 minutes. Drain well and place eggs in ice water for 10 minutes before peeling.
- When eggs are cool, cut in half lengthwise and scoop yolks into a medium bowl.
- Add the avocado, mayonnaise, lemon juice, garlic powder and salt and pepper to taste to the bowl with the egg yolks. Use a fork to smash together. Then use a small whisk to whip the filling until it is light and fluffy.
- Spoon filling into egg shells.
- Optional: garnish with chives and crumbled bacon.
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