Avocado Deviled Eggs


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Avocado deviled eggs are an easy, tasty variation of the classic recipe. Just load hard boiled eggs with avocado, red onion, lime juice and cilantro. If two of my best recipes, Guacamole and Deviled Eggs had a baby, this would be it!

Several avocado deviled eggs on a white plate.

Deviled eggs are the perfect healthy appetizer and snack recipe, but sometimes you want to switch things up. And you’ve seen me do this before with eggs and avocado (I love those two together).

For instance, I took my classic Egg Salad recipe and made Avocado Egg Salad. And today I’m taking my reader favorite deviled eggs recipe and adding avocado for a guacamole inspired deviled egg. Easy, delicious and a vibrant green.

Avocado Deviled Eggs Recipe Video

Want to know how to make this recipe perfectly? Watch the quick tutorial video below!

Avocado Deviled Eggs Ingredients

There’s just a handful of wholesome ingredients in this recipe. Here’s what’s in them:

  • Hard Boiled Eggs: boil perfect hard boiled eggs for a firm white and solid yolk.
  • Avocado: ripe avocado adds natural creaminess.
  • Lime Juice: you could use lemon juice as well, but I prefer lime juice in this recipe.
  • Red Onion: I love the bright pop of contrasting color from red onions.
  • Cilantro: my favorite herb gives it that guacamole-like flavor.
  • Garlic Powder: use garlic powder for a mellow garlic flavor, or minced garlic for a stronger flavor.
  • Salt and Pepper: always gotta season with salt and pepper.

These avocado deviled eggs are creamy and mild in flavor (perfect for kids). But you could make them more “deviled” and spicy by adding finely diced jalapeno, sriracha, chili powder or cayenne seasoning. Feel free to tweak to your liking.

Avocado deviled eggs ingredients in a mixing bowl.

Avocado deviled eggs on a white plate.

Deviled Eggs with No Mayo

If you’re not a fan of mayonnaise, this is the perfect deviled eggs recipe for you. Mayonnaise is replaced by creamy mashed avocado for a healthy fat alternative. It’s easy and delicious.

How Long Will They Last?

Normally you can store deviled eggs for up to two days in a storage container. But because there’s avocado in this recipe, they will oxidize and go brown over time. I recommend making these avocado deviled eggs right before you plan to serve them, just as you would with guacamole. Fresh is best!

Close up photo of hand holding avocado deviled eggs.

Want another delicious variation on deviled eggs? Then give my bacon deviled eggs or spicy deviled eggs a try! They’re always a hit at any party.

Several avocado guacamole deviled eggs on a white plate.

Avocado Deviled Eggs

4.83 from 17 votes
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 3 servings
Author: Lisa Bryan


Avocado deviled eggs are a combination of hard boiled eggs, avocado, red onion, cilantro and lime juice. Watch the video above to see how quickly they come together!



  • 6 hard-boiled eggs
  • 1 avocado, peeled and pitted
  • 1 lime, juiced
  • 2 tbsp red onion, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 1 tsp garlic powder
  • salt and pepper, to taste


  • Cut the hard boiled eggs in half and scoop out the yellow egg yoke to a mixing bowl. Place the hard boiled egg white halves on a serving platter.
  • To the mixing bowl of egg yolks, add the avocado, lime juice, red onion, cilantro, garlic powder, salt and pepper.
  • Use a fork and mash all of the ingredients together until nice and creamy.
  • Scoop the mixture with a spoon and dollop it back into the egg white halves. Alternatively, you could use a piping bag to pipe the avocado egg mixture into the egg white halves.
  • Garnish with extra red onion and cilantro, then serve and enjoy!

Lisa's Tips

  • You can prepare the hard-boiled eggs the day before and place them in the fridge until ready to make.
  • While the lime juice will help keep the avocado from browning, they will still oxidize over time so are best enjoyed immediately. 


Calories: 275kcal | Carbohydrates: 11g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 373mg | Sodium: 130mg | Potassium: 486mg | Fiber: 5g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 13.7mg | Calcium: 65mg | Iron: 1.7mg
Course: Appetizer
Cuisine: American
Keyword: Avocado Deviled Eggs, Guacamole Deviled Eggs
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Oops! I missed the tip about the avocado oxidizing. I made them ahead of time and by the time I served them, the color had changed and they were much less delicious looking, lol. However, they were still tasty and everyone ate them anyway. Next time I make them, they’ll be the last dish I make instead of one of the first. They came together very quickly though. I could even prep every ingredient except the avocado and then mash it in and fill them in a jiffy. I’ll make it again.5 stars

  2. These are soo delicious and easy to make! I have made mine with fresh minced garlic and onion powder and they are delish!5 stars

  3. Very good recipe, easy to prepare, always a hit. We shift up a gear, with finely chopped pickled jalapeños and chopped crispy bacon added to the original ingredients. 
    Bam! Over the top delicious!!  
    Can’t keep enough of them, they disappear in short order.5 stars

  4. I was hesitant to make thesecause I thought the color may turn people off. Not really an issue as of course I had to try one and then…just one more. They were so good I had to make another dish in addition to these as there were very few left by the time the guests arrived. So yummy!5 stars

  5. DO NOT USE A WHOLE tsp OF GARLIC. If you only use 1/4 tsp it will taste much better. I used the whole tsp in my first batch, and they were so unbearable I had to throw away the whole batch and it made my fridge smell like garlic. Other than that one ingredient, they tasted good and looked neat and colorful.2 stars

    1. Hi Kathryn – did you use garlic powder or fresh minced garlic. The garlic flavor shouldn’t have been as strong with garlic powder, though everyone has different taste buds. :)

    1. Hi Fatma – Deviled eggs are always the way to go :) You’ll have to try my other deviled egg recipes as well!

  6. I loved the name “DEVILED EGGS”. Can’t wait to try this recipe, I know my family will love it!5 stars

    1. It’s always fun to think of these little bite-sized treats as slightly devilish. ;) Hope you all enjoy the recipe!

  7. Such an original twist on the classic deviled eggs and I love it! The avocado really makes this appetiser lighter and fresher… so delicious!5 stars

    1. Thanks Sylvie! I’m happy you love the recipe. It’s always fun to switch up the norm with a little more green and avocado. ;)

  8. These are PERFECT! It’s been so hot and humid where I live and I’ve been finding myself skipping lunch just because I couldn’t think of something small, cold and yet nutritious to snack on! These would be ideal. And here in Mexico, those avocados are easy to come by.Thanks for sharing!!5 stars

    1. Awesome! I’m happy you love the recipe Kiki! And yes, they’re actually quite filling so they’ll totally take care of those hunger cravings. Enjoy!

  9. If guacamole and deviled eggs had a baby – love it!!! This has all my favorite flavors. Can’t wait to make it!!

  10. Hosted a summer barbecue last night and served these as an appetizer! Super delicious and everyone loved them; saving this for future use!5 stars