These healthy, delicious avocado deviled eggs are made with chives for freshness and take minutes to put together. This classic appetizer makes a fantastic addition to any celebration party menu.
You might also like shrimp stuffed avocado.
Deviled eggs accompanied most family celebrations and were everyone's favourite party food throughout my childhood and today I am sharing a simple recipe for deviled eggs with avocado.
Avocado deviled eggs ingredients
These deviled eggs with avocado contain a handful of ingredients and I can't think of a single party food recipe made from scratch that's easier to prepare. Apart from the eggs and avocado, I used freshly chopped chives, a tablespoon of mayonnaise (you can use yogurt instead), a little lemon juice and one tablespoon of horseradish sauce for sharpness.
Top tip
I love a hint of horseradish in deviled eggs but you can omit it and simply use more mayo or yogurt instead.
How to prepare the eggs
This is easy to do and the only potentially 'tricky' bits are making sure the shell doesn't stick to the egg and you don't cook the eggs for too long. If you overcook your eggs they yolks can be a little dry and the eggs can have a slightly unpleasant smell.
Here is how to get perfectly cooked, easy to peel, hard boil eggs:
1.Place the eggs in a pot of cold water, cover and bring to the boil.
2. Remove from the heat and set aside for 10 minutes (do not take the lid off).
3. Drain and rinse the eggs for about 30 seconds under cold running water then peel.
Top tip
Do not leave the eggs to cool in water. Simply rinse then peel.
Assembling the recipe
Once your hard boiled eggs have cooled completely you can assemble the recipe.
1.Peel and cut the eggs in half lengthways.
2. Gently squeeze out the yolks and place them in a food processor along with the avocado, mayonnaise, horseradish (if using) and lemon juice. Puree until smooth and creamy.
3. Stir in most of the chopped chives and season to taste.
4. Spoon or pipe the filling into the egg halves. Garnish with the remaining chives and refrigerate for 30 minutes before serving if possible.
Top tips and FAQs
- Cool the eggs completely before making the recipe.
- Adjust the amount of lemon juice to your preference. Don't forget to season your filling generously.
- In addition to the chives you could also add a tablespoon of chopped dill and 2 tablespoons of parsley.
- You can either spoon or pipe (as I have done) the filling mixture into the egg halves. You can just fill the holes or spread the filling over the entire surface of the egg.
- Make ahead: boil the eggs ahead and, once cooled, refrigerate for up to 2 days. Peel the eggs just before making the recipe to prevent becoming dry.
- These avocado deviled eggs are best served the day they were made.
- Not suitable for freezing.
How far in advance can this recipe be made
Generally deviled eggs can be made in advance but it's the filling ingredients that usually determine the time scale. I recommend making this particular recipe up to 4 hours in advance as avocado is prone to discoloration and can start darkening after a while (the lemon juice helps to slow this process down but it will not prevent it completely).
How to store deviled eggs
If you want to make these avocado deviled eggs ahead I recommend refrigerating them in an airtight container. Alternatively make the filling ahead, cover and refrigerate for up to 4 hours before making the deviled eggs.
Related recipes
- Beetroot Lemon Devilled Eggs
- Potato Salad Deviled Eggs (No Mayo)
- Smoked Salmon Deviled Eggs with Wasabi.
Keep in touch!
If you make these avocado deviled eggs I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Avocado Deviled Eggs with Chives
Equipment
- Food processor
- Small pot with lid
Ingredients
- 6 large eggs hard boiled
- 1 medium avocado peeled, deseeded
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon horseradish sauce optional, see Notes
- 4 tablespoons chives finely chopped
- fine sea salt and pepper to taste
Instructions
- To prepare the eggs place in a pot of cold water, cover and bring to the boil. Remove from the heat and set aside for 10 minutes (do NOT take the lid off). Drain and rinse the eggs for about 30 seconds under cold running water then peel. Do not leave the eggs to cool in water. Simply rinse then peel.
- Once your hard boiled eggs have cooled completely you can assemble the recipe.Cut the eggs in half lengthways. Gently squeeze out the yolks and place them in a food processor along with the avocado, mayonnaise, horseradish (if using) and lemon juice.
- Puree until smooth and creamy. Stir in most of the chopped chives and season to taste.
- Spoon or pipe the filling into the egg halves. Garnish with the remaining chives and refrigerate for 30 minutes before serving if possible.
Notes
- Cool the eggs completely before making the recipe.
- Adjust the amount of lemon juice to your preference. Don't forget to season your filling generously.
- If you prefer not to use horseradish use more mayo/yogurt instead. You may also want to add a teaspoon of mustard into the mixture.
- In addition to the chives you could also add a tablespoon of chopped dill and 2 tablespoons of parsley.
- You can either spoon or pipe (as I have done) the filling mixture into the egg halves. You can just fill the holes or spread the filling over the entire surface of the egg.
- Make ahead: boil the eggs ahead and, once cooled, refrigerate for up to 2 days. Peel the eggs just before making the recipe to prevent becoming dry.
- If you want to make this recipe ahead I recommend refrigerating the deviled eggs in an airtight container for up to 4 hours. Alternatively make the filling ahead, cover and refrigerate for up to 4 hours before making the deviled eggs.
- Best served the day they were made. Chill for 30 minutes before serving if possible.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Jennifer A Stewart
I love using avocado with my deviled eggs because I think it is creamier than mayo. Plus better for you too! I could eat deviled eggs for every meal 🙂 Thanks for sharing with Saucy Saturdays
Monika
Thanks! Glad to know there are other avocado fans out there:)
Mandy Mazliah
Look like the perfect party food for a Christmas party Monika! Thanks for linking up with #CookBlogShare
Monika
Thanks Mandy!