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Avocado Deviled Eggs

Avocado Deviled Eggs


Can I just say that Avocado Deviled Eggs are addicting? I’ll snack on a deviled egg anytime I find them or make them, however, the addition of avocado pushes the texture and flavor right over the edge. 

I developed and photographed this recipe last year for one of my favorite clients. The article was about tea time and recipes I might pair with tea.  I know most of us think of sweets when we think of tea but I adore savory just as much.

These avocado deviled eggs are so easy to make. I think the most difficult part is peeling the shell from the boiled egg. I’ve tried every trick in the book and the best thing I can say is just purchase high quality fresh eggs. Add a little vinegar to the boiling water and then gently peel. Some come right out of the shell and others look mangled once their peeled. I save those and eat them with a pinch of truffle salt.

Avocado Deviled Eggs

I typically boil eggs at the beginning of the week and the eggs that don’t get eaten after a few days are made into avocado deviled eggs. They make a delightful snack and healthy breakfast. They also make an excellent midnight nibble… for those of us who might need to raid the fridge after dinner. 😉

Glorious avocado deviled eggs feeds the hungry soul in me. They’re healthy, deliciousness and pleasure all rolled into one. Enjoy!

Delicious wishes and loads of love,


Avocado Deviled Eggs
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Makes 24

Avocado Deviled Eggs


  • 1 dozen hard-boiled eggs, sliced in half and egg yolks removed
  • 1 medium avocado, diced
  • 1 tablespoon lemon juice
  • 1/3 - ½ cup good quality mayonnaise
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • Salt and fresh ground black pepper to taste
  • Fresh chopped chive for garnish


  1. In a bowl, add the egg yolks, avocado and lemon juice. Mix to combine. Then add the mayonnaise, cumin and coriander and mix until the egg and avocado are smooth. You can do this in a food processor as well.
  2. Season to taste with salt and fresh ground black pepper. (You can make the mixture up to this point and refrigerate both the egg white halves and the filling if needed. Then when you’re ready to serve, fill the egg halves and serve)
  3. Using either a pastry bag or Ziploc bag, fill with the egg and avocado mixture. If using a Ziploc bag, cut a small piece off the corner of the bag.
  4. Place the egg white halves on a platter and then pipe the egg and avocado mixture into each egg half. Garnish with fresh chive and serve.
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  • Reply
    January 12, 2018 at 6:16 am

    These sound amazing! What do you recommend as a good-quality mayonnaise?

    • Reply
      January 12, 2018 at 9:31 am

      I’m a little biased when it comes to mayonnaise as I have one daughter allergic to canola oil. So I always look for a mayonnaise made with an alternate oil. I like Primal Kitchen brand as well as Hain Safflower mayonnaise. For a mainstream mayo that does include canola but also olive oil is Hellman’s olive oil mayonnaise. I’ve also read that Trader Joe’s mayonnaise has great flavor. Hope this helps!

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