Deviled Avocado Eggs (with Spicy sauce)

These Deviled avocado eggs have a smooth, creamy filling with a little bit of spicy topping that makes this staple recipe really unique. Wow, your guests this Easter holiday as these deviled eggs will become a hit at your dinner party.

How to make your deviled egg filling smooth?

Mash with fork (or back of the spatula) together with mayo until smooth, do the same with avocado which will add extra creaminess to the filling.

Follow the ratios in this recipe as it is important to keep a good balance between mayonnaise, eggs, avocado and have enough sweet pickle relish.

You can always add a little more of mayo later on if you feel so. And don’t forget salt and pepper!

How to make Deviled Avocado Eggs?

A good deviled eggs start with mayo, in my opinion, it's the most important ingredient for this Easter appetizer recipe.

Always use a high-quality mayo to get the best results and enjoy perfect Deviled Avocado eggs.

Now, I didn’t use any mustard here, but it's totally optional.

You can always customize this recipe and add a little of Dijon mustard (start with ½ teaspoons first). If you do add it, please let me know how they’ll turn out below in the comments. Thank you!

For the recipe...

Start this recipe by boiling the eggs.

Next, slice the eggs in half lengthwise and carefully remove yolks.

Mash with a fork (or back of the spatula) and add mayo. Mash again until smooth. Add mashed avocado, relish, salt and pepper. Stir in chopped parsley.

Transfer the egg avocado mixture into a pastry piping bag or a zip lock bag. Refrigerate for 30 minutes (optional but I like when the egg mixture is a little bit chilled). 

Pipe or spoon the egg mixture back into the egg whites. 

Top with sriracha mayo, sprinkle with more chopped parsley and serve. 

TIPS

• Make-ahead - you can boil the eggs 2 days in advance and keep them refrigerated until ready to use.If you don’t like mayo you can add more avocado to achieve smooth filling (+1).

• Instead of  Sriracha mayo sprinkle a pinch of cayenne or chopped jalapenos on top.

• Don't like spicy? - no worries! Leave the Sriracha mayo out and sprinkle with a pinch of paprika (or even smoked paprika) or leave it as it is with chopped parsley on top.

• More topping ideas -  crispy bacon bits are one of my favorites and also dried fennel.

• Substitute parsley with chives, green onions, or freshly chopped cilantro.

• Mustard - add 1 teaspoon of Dijon mustard.

• Try another delicious alternative to spicy mayonnaise - Homemade Buffalo Sauce

How to store Deviled Avocado Eggs

Leftover deviled avocado eggs should be kept at room temperature no more than 2 hours. After that they should be kept refrigerated for up to two days (place them in an airtight container or cover tightly with plastic wrap).

FAQs

Recipe

Deviled Avocado Eggs (with Spicy sauce)

Julia | The Yummy Bowl

These Deviled avocado eggs have a smooth, creamy filling with a little bit of spicy topping that makes this staple recipe really unique. Wow, your guests this Easter holiday as these deviled eggs will become a hit at your dinner party.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Appetizer

Cuisine American

Servings 12 servings

INGREDIENTS

  

1x2x3x

• 6 large eggs
• 3 medium avocados
• 3-4 tablespoon mayo, add little by little until desired consistency
• 1 ½ tablespoon sweet pickle relish
• 1 teaspoon salt
• Pepper to taste
• Sriracha mayonnaise for drizzling
• 2 tablespoon Parsley or cilantro, chopped + ½ tablespoon for garnish

INSTRUCTIONS

 

BOIL THE EGGS

• For this recipe, you’ll need hard-boiled eggs (which equals 10-12 minutes)
• Place eggs in the saucepan and add enough warm water to cover the eggs. Cook for 10-12 minutes (depending on the size of the eggs), remove from the heat, pour out the water and let stand until cooled down. If you’re short on time you can fill the saucepan with cold water and add ice. Wait until they are cool enough to handle and remove the shells.

FOR THE CREAMY FILLING

• Slice the eggs in half lengthwise and carefully remove yolks.
• Mash with a fork(or back of the spatula) and add mayo. Mash again until smooth. Add mashed avocado, relish, salt and pepper. Stir in chopped parsley.
• Transfer the egg avocado mixture into a pastry piping bag or a zip lock bag. Refrigerate for 30 minutes (optional but I like when the egg mixture is a little bit chilled).
• Pipe or spoon the egg mixture back into the egg whites.
• Top with sriracha mayo, sprinkle with more chopped parsley, and serve.

NOTES

Make-ahead - you can boil the eggs 2 days in advance and keep them refrigerated until ready to use. If you don’t like mayo you can add more avocado to achieve smooth filling (+1).

Instead of  Sriracha mayo sprinkle a pinch of cayenne or chopped jalapenos on top.

Not spicy version - leave the Sriracha mayo out and sprinkle with a pinch of paprika or leave it as it is with chopped parsley on top.

More topping ideas -  crispy bacon bits are one of my favorites and also dried fennel.

Substitute parsley with chives, green onions, or freshly chopped cilantro.

Mustard - add 1 teaspoon of Dijon mustard

HOW TO STORE

Leftover deviled avocado eggs should be kept at room temperature no more than 2 hours. After that, they should be kept refrigerated for up to two days (place them in an airtight container or cover tightly with plastic wrap).

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.