Avocado Deviled Eggs

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If you’re looking for a new twist on a classic appetizer, these will undoubtedly fit the bill!

We love avocado so much. Our homemade guacamole is one of our most popular dishes to serve. We also absolutely loved homemade deviled eggs. When you bring the two together, you not only have a beautiful presentation, but you also have a scrumptious pop-in-your-mouth delight that friends and family will be raving about!

A flat rectangular white platter that is filled with avocado deviled eggs topped with crunchy breadcrumbs and snipped chives.

How to Make Avocado Deviled Eggs


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The Ingredients You Will Need

Most of what you need to make these wonderful treats you probably already have on hand.

Here’s What You’ll Need to Have on Hand

Eggs – We show you the foolproof way to hard-boil them in the recipe
Avocados – Ripe. Not too soft, but not too hard.
Lime – Juice from a nice plump one.
Shallot – Finely minced, or red onion, chopped.
Hot sauce – Such as Tabasco, Louisiana-Style, Cholula, or Tapatio.
Worcestershire sauce – Substitute fish sauce for an even deeper flavor.
Seasoning – Salt and pepper.
Mayonnaise – Store-bought or homemade.
Cilantro – Fresh, chopped.
Jalapeño – Seeded and finely chopped. Half for low heat, full pepper for medium heat.
Chives – Snipped, for garnish.
Toasted bread crumbs – See NOTES.

EXPERT TIP: The filling can be made up to 1 day in advance. Keep covered in the fridge until ready to use.

A person using a fork to mix together a mixture of avocado, mayonnaise, cooked egg yolks, and herbs, all in a glass bowl.

How To Serve

These are best served chilled, but it’s okay if they sit out for a couple of hours and become room temperature. They never last that long, anyway.

Prepare them up to 4 hours in advance and keep them covered with plastic wrap in the refrigerator until ready to serve.

Don’t skip the toasted breadcrumbs. The added ‘crunch’ truly makes them irresistible.

EXPERT TIP: Don’t be afraid to pile the filling nice and high. We’ve used a pastry bag to pipe the filling in the eggs before, but, honestly, a spoon works better. If you have a little filling left over, don’t worry, it’s amazing as a dip or on toast or eggs.

A person using a spoon to transfer an avocado mixture into a hollowed half of a hard boiled egg.

Other Classic Appetizer Recipes

We love these avocado eggs because they are unique and super delicious. Here are some other tried and true appetizers that are guaranteed to always be a hit:

Stuffed Eggs – 3 Ways
Bacon Parmesan Cheese Puff
Sun-Dried Tomato and Artichoke Dip
Grissini (Italian Breadsticks)
Marinated Olives
Southern-Style Crab Beignets
Sausage-Stuffed Mushrooms
Classic Cheese Ball
Warm Brie with Pecan Pepper Sauce

These are always crowd pleasers, without a doubt. But, in the meantime, aren’t these calling your name?

An overhead view of avocado deviled eggs that are arranged on a white platter that have been sprinkled with snipped chives and toasted breadcrumbs.

There is just something extra special about the avocado-deviled eggs.

Every time we serve them, folks are lining up for the recipe.

They couldn’t be easier to prepare and they can easily be doubled or tripled if feeding a crowd. So scrumptious!

A close-up view of an avocado deviled egg sitting on a white platter with snipped chives and bread crumbs on top.

Ready to make the best appetizer on the block? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of an avocado deviled egg sitting on a white platter with snipped chives and bread crumbs on top.

Avocado Deviled Eggs

These avocado-deviled eggs are devilishly delicious. The filling is a snap to make and can even be made in advance (the night before). Be prepared, these are always the first to go!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Deviled Eggs, Guacamole, how to make avocado eggs
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 6 people
Calories: 234kcal


  • Saucepan for hard-boiling eggs


  • 6 large eggs
  • 2 avocados ripe
  • Juice of 1 lime
  • 2 tbsp shallot minced, or red onion
  • 1 jalapeno seeded and finely chopped (use just 1/2 the jalapeno for less heat)
  • 2 or 3 dashes hot sauce like Tobasco
  • ½ tsp Worcestershire sauce
  • 1 tbsp mayonnaise
  • 1 tbsp cilantro chopped
  • ½ tsp Kosher salt
  • ¼ tsp black pepper
  • 1 tbsp chives chopped, for garnish
  • ½ cup breadcrumbs toasted, See NOTES


Make the Hard-Boiled Eggs

  • Place the eggs in a large pot and cover with water.
    6 large eggs
  • Bring to a boil, then turn off heat and cover for 12 minutes.
  • Remove the eggs from the hot water with a slotted spoon. Rinse them with cool water. Set aside. (These can be made 24 hours in advance).

Make the Avocado Filling and Assemble

  • Peel the hard boiled eggs and cut them in half, lengthwise.
  • Using a spoon, scoop out the yolks and set aside.
  • Cut the avocados in half and remove the pits.
    2 avocados
  • Scoop out the avocado flesh and place in a large bowl.
  • Add all of the yolks and the remaining ingredients and stir and roughly mash with the back of a fork.
    Juice of 1 lime, 2 tbsp shallot, 1 jalapeno, 2 or 3 dashes hot sauce, ½ tsp Worcestershire sauce, 1 tbsp mayonnaise, 1 tbsp cilantro, ½ tsp Kosher salt, ¼ tsp black pepper
  • Use a spoon to transfer a heaping pile of the avocado mixture into each of the egg whites.
  • Top with a sprinkle of toasted breadcrumbs and snipped chives.
    1 tbsp chives, ½ cup breadcrumbs


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
The filling can be made up to 12 hours of serving. The eggs can be assembled several hours before serving. Keep covered (with plastic wrap) in the fridge until ready to serve. 
Toasted Breadcrumbs:
  • Cut the crusts off of half of a baguette or crusty loaf of bread.
  • Tear into pieces and then pulverize in your food processor until crumbs are formed (about 2 minutes).
  • Melt 2 tbsp unsalted butter in a large skillet over medium heat.
  • Add the breadcrumbs and cook, stirring often, until golden (about 5 minutes).
  • Stir in 1 minced clove of garlic and a healthy pinch of salt. 


Calories: 234kcal | Carbohydrates: 13g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 359mg | Potassium: 436mg | Fiber: 5g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published August 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!


  • 5 stars
    Made these for todays Brunch with crumbled bacon instead of breadcrumbs on top. Double the recipe and they were eaten in record time. Thanks for an easy, unique recipe!

    • Hi AJ! Yay!! We are so so happy you made the avocado eggs and had such great success! Crumbled bacon is a fantastic choice!! Thanks so much for sharing and for the GREAT review. That means the world to us! Please stay in touch! All the best, Kris & Wesley

  • Making these for a get together Brunch next Sunday! Think I’ll sprinkle some cooked/crumbled bacon on top instead of breadcrumbs

  • 5 stars
    My Gawd this looks wonderful. I’ve given it a 5 star review for the inspiration alone (just saw this recipe – I’ve not yet had the pleasure).

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