These little gems were all the rage a few years back. We think it’s time to bring them back!
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!
How to Make Avocado Deviled Eggs
VIDEO (to come)
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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 one 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 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.
How To Serve
These are best served chilled, but it’s okay if they sit out for a couple 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, find 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.
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)
Southern-Style Crab Beignets
Classic Cheese Ball
Warm Brie with Pecan Pepper Sauce
These are always crowd pleaser, without a doubt. But, in the meantime, aren’t these calling your name?
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!
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!
Avocado Deviled Eggs
- Saucepan for hard-boiling eggs
- 6 large eggs
- 2 avocados ripe
- Juice 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.
- 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. (You'll be using 8 halves, from 4 eggs. Save the leftover yolks for another use).
- Cut the avocados in half and remove the pits.
- Scoop out the avocado flesh and place in a large bowl.
- Add 8 halves of the egg yolks (from 4 whole eggs). (Use the remaining yolks for a different use).
- Add remaining ingredients and stir and roughly mash with the back of a fork.
- 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.
- 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.
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!