Avocado Deviled Eggs

in Appetizers

Does the internet ever make you feel like you lead an unattractive life? Let’s blame Pinterest.

Pinterest makes me feel like my hair is really terrible.

And it makes me feel like my clothes are kind of meh.

My house looks nothing like this. Yeah, no swing in the living room. Also, how is everyone SO RICH on Pinterest?! Let’s have a convo about THAT.

The internet totally has the ability to make you feel like the awkward and friendless freshman on the first day of school. ANXIETY. Yea, the internet gives me anxiety sometimes. The internet isn’t real life. If I shared real real life on this blog, you probably wouldn’t read. Lots of procrastinating. Lots of checking email/answering email. Lots of bowls of cereal.

Most of my normal life is very un-Pinterest worthy, you know?! Yours probably is too. Let’s be friends!

These avocado deviled eggs require no pretty dress, or wavy beautiful hair or fat wallet.

Nope. None of the above are requirements in successfully making/eating these things.

I had no idea avocado deviled eggs were a thing. They are definitely a thing.

Last week I took to the Book–as I often do–to ask you lovely people what I should make. Megan suggested I whip up deviled eggs filled with an avocado mixture.

Say whaaa?! So then I did.

What you see here is go number 2. I made them the first time and only used 6 eggs. I ate them, like, 10 minutes and decided I should make a bigger batch.

I figure you might be going to a picnic, or a party or whatever and if you’re going to go through the trouble of making an appetizer then it should make a decent sized batch.

So yes, round 2 had some tweaks.

These are pretty straightforward. Boiled eggs…

Let’s talk boiled eggs. There is a correct way to boil an egg. No black/green rim around the inside.

The foolproof method that works for me goes like this: Fill a pot with water, covering the eggs. Bring to a boil and then take it off the heat and cover the pot with a lid. Set your timer for 10 minutes, rinse, peel and boom! perfectly boiled eggs.

These are mixed with finely minced shallot, diced serrano pepper for some heat, lots of lime juice and zest and a few tablespoons of sour cream for that smooth-ish texture.

If you want it super smooth, leave out the serrano pepper and take the entire mixture to a food processor.

I topped each little deviled egg with a tap or two of sweet smoked Spanish paprika. I love this stuff, but if you’re not into the smokey flavor, leave it out. No biggie.

Avocado Deviled Eggs

Print this recipe!

12 large eggs
2 limes
2 tablespoons sour cream
1 serrano pepper, minced
1/2 shallot, finely minced
1 serrano pepper, deseeded and minced
2 ripe avocados, peeled and pit removed
Salt and pepper
Sweet Spanish smoked paprika

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth. Fold in the shallot and serrano pepper. On a cutting board mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. At this point you have two options: you can spoon the avocado/egg mixture into the cavities of the egg whites. OR, you could pipe the mixture using a star tip. I did the latter. If you’re including the smoked paprika, tap a few dashes of the stuff on top of each egg and serve.

Idea from Take a Megabite

{ 36 comments… read them below or add one }

Margherita August 27, 2012 at 1:00 am

Never been a big fan of deviled eggs but these ones made with avocado just look as a whole different story. Can’t wait to try them!


Carmen August 27, 2012 at 3:38 am

I totally agree with you! we use to eat deviled eggs in christmas!


Katrina @ Warm Vanilla Sugar August 27, 2012 at 3:48 am

These look freaking unreal. Love it!


Judy@lifeonthefoodchain August 27, 2012 at 4:35 am

These look absolutely Pin-worthy! And I’m going to Pin them, lol…and hopefully eat them, too. I have a ripe avocado in the fridge, begging to be eaten! I always make boiled eggs the way you do. Perfect every time. Thanks for the delicious looking recipe.


Sally @ Spontaneous Hausfrau August 27, 2012 at 5:49 am

I have a glut of avocados and was kicking around the idea of making deviled eggs with them – thank you for taking the guesswork out for me!!


Megan August 27, 2012 at 5:56 am

Oh man. I’m so excited you made these! I’d like to eat 6 for lunch, please.


Channing August 27, 2012 at 6:58 am

This is literally my dream food. I’m a bit obsessed with egg recipes. You should try filling eggs with hummus, it’s delish! { http://channingosity.com/2012/03/09/spicy-hard-boiled-eggs-hummus/ } {totally not a pretty little fluffy star flower shape like the avocado devils, but so tasty :)}


Erin @ The Spiffy Cookie August 27, 2012 at 6:58 am

Do they brown at all after awhile or does the lime help prevent that? These sound wonderful


Adrianna August 27, 2012 at 1:23 pm

Mine didn’t brown. I think them being mixed with the egg yolks and lime juice definitely help.


Laura (Blogging Over Thyme) August 27, 2012 at 7:28 am

This looks delicious! For some reason, I’ve also started having all these really fun ideas for deviled egg fillings–I need to act on some of them.

And I totally agree about Pinterest. Love it, but it totally makes me feel that way sometimes! :)


Michelle August 27, 2012 at 9:21 am

Avocado deviled eggs are the best thing to happen in a long, long time!

http://richkidsofinstagram.tumblr.com/ <– Speaking of people SO RICH.


Jessica@AKitchenAddiction August 27, 2012 at 9:38 am

6 eggs definitely wouldn’t make a large enough batch of these! Yum!


Let Me Eat Cake August 27, 2012 at 10:38 am

i’m not good at the whole ‘pinning’ thing just too much of a time suck!


Eileen August 27, 2012 at 11:17 am

I really need to make some of these! And yes, boiling eggs is an art. I like to take mine off at eight minutes so they have a little bit of dampness in the middle of the yolk. Ultra-creamy!


Sabrina August 27, 2012 at 11:19 am

I am getting on making these right now because I need some delicious deviled eggs in my life. But–you have serrano pepper in the recipe twice. Does it use 2 serrano peppers, or just one?


Adrianna August 27, 2012 at 1:24 pm

Hmm…I only see it being added in one place. Am I missing it?


Shelley April 22, 2013 at 7:55 pm

Yes – apparently you are. The serranos are the fourth and sixth ingredient listed – but it’s certainly easy enough to omit one — and since the peppers get SEEDED, not DESEEDED, I took out the second entry.
Look great – can’t wait to try them!


sarah August 27, 2012 at 11:31 am

these look yummy! will have to find an excuse to make them for a party :)


Katie @ Blonde Ambition August 27, 2012 at 12:42 pm

Sounds great with lime juice and (more importantly) no mayo!!


Adrianna August 27, 2012 at 1:25 pm

I tried it with mayo the first time. I liked it, but I liked it with sour cream better! :)


Marie August 27, 2012 at 1:34 pm

Yum! I never thought of using a food processor or avocados for deviled eggs. :)



adrienne August 27, 2012 at 2:24 pm

GENIUS! Can’t wait to try this.


Jen @ Savory Simple August 27, 2012 at 3:42 pm

I love avocado and I love deviled eggs so I REALLY love this!


Stefanie @ Sarcastic Cooking August 27, 2012 at 3:45 pm

Great idea! I might make a batch and eat them all by myself! How’s that for un-Pinterest worthy for you? Also my hair I was rocking all day yesterday or what I like to call no shower Sunday was the opposite of everything Pinterst is about!


Suzanne Perazzini August 27, 2012 at 5:30 pm

These stuffed eggs take me back to an earlier culinary age.
I think the comparison thing is rather dangerous and is bound to erode our self-esteem. But it’s hard to avoid.


Jessica August 27, 2012 at 5:36 pm

these are FUN.
and pinterest is really ruining my life. for sure.


April August 27, 2012 at 6:51 pm

Sounds and looks great! I try to stay away from pinterest, Facebook, etc when I need a good dose of reality


NicoleD August 28, 2012 at 11:24 am

Pretty piping skills!! These sound delicious!


Megan @ girl by the lake August 29, 2012 at 4:04 pm

This post/recipe has me wishing, no dying, for Thanksgiving (or can I eat these guys before then????). I like that you put two mushy things today…that’s my kind of recipe!


Linnea August 30, 2012 at 8:29 am

LOVE deviled eggs!! And LOVE avocado! Definitely trying :)


Laura September 1, 2012 at 10:47 pm

I ADORE deviled eggs, but have never seen them done in such a fresh manner. I think it is the lime juice that makes me say that. I’m definitely pinning these, speaking of pinterest. And for me, btw, Pinterest if a place to collect recipes and daydream. I don’t think anyone actually HAS any of that stuff!


Gwen September 5, 2012 at 10:41 pm

I just pinned this! Lol. Seriously though I did.


suburbangrandma September 9, 2012 at 6:39 pm

These eggs look yummy. I never thought of pairing avocado with eggs, but today I made myself a great lunch sandwich out of egg salad with avocado. It was great. Will post my recipe very soon.


Kate September 15, 2012 at 6:27 am

I really, really dislike Pinterest. And I think I’m the only person on the planet that’s not on it, pinning a thousand unreachable fantasies to my boards and daydreaming about a perfect life which Does. Not. Exist. Pinterest creates far toooooo much WANT, in a world that needs far less. I’ll be your friend because I haven’t got an semblance of a perfect anything.

At any rate….. avocado. Perfect in everything. These. Egg salad on toast. On toast alone. With a spoon. On a chip. With a spoon, again. What doesn’t go well with avocado?


grace April 6, 2015 at 9:23 am

Found your recipe, love this idea! Can’t wait to try for a small party appetizer.
Would you recommend substituting sour cream for yogurt?
And what about a sub for shallots?


Adrianna Adarme April 6, 2015 at 1:27 pm

Yes you could do yogurt. You could use a quarter of a white onion in place of shallots.


Leave a Comment

{ 10 trackbacks }

Previous post:

Next post: