Avocado Devilled Eggs

Avocado Devilled Eggs


48 people made this

Hard boiled eggs, halved then filled with avocado and egg yolk guacamole that is seasoned with fresh coriander, green chillies, Dijon mustard and lime juice.

Lisa Linthicum

Serves: 8 

  • 4 eggs
  • 2 avocados - peeled, stone removed and mashed
  • small handful chopped fresh coriander
  • 1 spring onion, minced
  • 1/2 small green chilli, seeded and minced
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon Dijon mustard
  • paprika, to taste

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Place eggs in a saucepan and cover with cold water. Bring water to the boil then immediately remove from heat. Cover then let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half then carefully remove yolks to a mixing bowl.
  2. In the bowl with the yolks, combine the avocado, coriander, spring onion and green chilli. Stir in the lime juice and season with salt and mustard. Mix well then spoon into empty egg white halves. Sprinkle with paprika just before serving.

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Reviews (5)


Altered ingredient amounts. I love avacados but two seemed a little much for only four eggs, therefore, I only used one. They turned out great and everyone loved them! - 29 Sep 2008


This is a very good alternative to regular deviled eggs BUT the guacamole turned very dark when I put it in the eggs the night before I was going to serve them so next time I will wait until the last minute to add it to the eggs. Very tasty though. - 29 Sep 2008


It was very good, however it's mostly like guacamole in eggs. If you like that you'll like these. I garnished with a dab of sourcream and an olive slice. They were pretty that way. - 29 Sep 2008

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