These flavorful avocado deviled eggs are super easy to make, ready in just 20 minutes, and are the perfect appetizer for any gathering or party. Make this deviled egg recipe for Easter, Mother’s day, Father’s day, or other holidays! Totally gluten-free and dairy-free too!
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What are Deviled Eggs?
Deviled eggs are hard-boiled eggs that have been sliced lengthwise, have their yolks removed, the yolks are then mixed with a variety of condiments such as mustard, mayonnaise etc to make a tasty flavorful filling.
They’re a super popular appetizer at parties, picnics or other gatherings.
In this case, we’re making deviled eggs with avocado by mixing mashed avocados with the yolks to get a green-colored creamy avocado filling. It’s a party appetizer that the whole family will enjoy!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this deviled eggs with avocado recipe are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: All you need is 20 minutes to prepare these gluten-free deviled eggs, and you’ve got a tasty appetizer or healthy snack in almost no time at all!
- Totally Gluten-Free & Dairy-Free: The best part is that these guacamole deviled eggs are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten intolerances can enjoy them without issues. It’s a healthy appetizer that makes a low carb snack too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this healthy avocado deviled eggs recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Eggs: Make sure to cook the eggs well – you want the eggs yolks to be fully cooked and the egg whites to be firm enough to hold their shape without breaking.
- Avocado: Since this is a recipe for avocado deviled eggs, the avocado is essential. Make sure to use a ripe avocado so that the flesh is tender and easy to mash. If you prefer to make classic deviled eggs, you can leave out the avocados and use chopped walnuts for adding extra filling.
- Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular sour cream or Greek yogurt instead.
- Lemon: I recommend using fresh lemon juice, but if you don’t have fresh lemons, bottled lemon juice will work just as well.
- Black Pepper: Freshly ground black pepper adds a nice touch of spice. If you’re not a fan of black pepper, you can leave it out.
- Parsley: I like using fresh parsley for garnish. Alternatively, you can use chopped fresh chives or chopped green onions if you prefer.
- Ground Paprika: I like sprinkling a bit of ground paprika for contrast in color. Alternatively, you can also use ground red pepper, ground cayenne pepper or chili powder if you prefer.
How to Make Avocado Deviled Eggs (Step by Step):
1. Boil Eggs
Bring a large pot of water to a boil. Once the water reaches a rolling boil, carefully add the eggs, and hard boil the eggs for 8-10 minutes.
2. Cool Eggs in Ice Water Bath
Remove the eggs from the boiling water and transfer them to a bowl filled with ice water to cool down.
3. Mash Avocado
Slice the avocado into half lengthwise, then remove the seed. Scoop out the avocado flesh and mash it in a medium mixing bowl.
4. Slice Eggs and Scoop Out Egg Yolks
Cut the boiled eggs in half lengthwise and scoop out the cooked yolks into the bowl with mashed avocado.
5. Prepare Avocado Yolk Filling
Combine the dairy-free sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until well combined.
6. Rinse Egg Whites
Rinse the egg halves to remove any residue and pat them dry gently.
7. Pipe Filling into Egg Whites
Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe the avocado mixture back into the hollows of the egg whites.
8. Garnish and Serve
Garnish the deviled eggs with ground paprika powder and fresh parsley for added flavor and presentation.
Dish by Dish Tips/Tricks:
- No Piping Bag? If you don’t have a piping bag or pastry bag, you can use a plastic sandwich bag and snip off a small part at the bottom as a makeshift piping bag. Alternatively, you can simply scoop 1 heaping teaspoon of filling into the hallows of the cooked egg whites.
- Classic Deviled Eggs: If you prefer to make regular deviled eggs, you can leave out the avocados and use chopped walnuts for adding extra filling.
- Optional Seasonings: Feel free to add in a pinch of garlic powder or onion powder to add extra flavor to this easy appetizer.
- Optional Add-Ins: You can also add in chopped red onions to add extra taste if you wish. Or if you want extra protein, you can add in 1/2 cup of canned tuna to the filling.
Recipe FAQs:
To store, place the deviled avocado eggs in an airtight container and store in the refrigerator for up to 3 days. Note that the color of the avocado filling may turn a little brown due to oxidation as time passes, but the eggs will still be fine to eat.
Other Gluten-Free Appetizers You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintAvocado Deviled Eggs (Gluten-Free, Dairy-Free)
- Total Time: 20 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These flavorful avocado deviled eggs are super easy to make, ready in just 20 minutes, and are the perfect appetizer for any gathering or party. Make this deviled egg recipe for Easter, Mother’s day, Father’s day, or other holidays! Totally gluten-free and dairy-free too!
Ingredients
- 6 eggs
- 1 ripe avocado
- 2 tablespoons dairy-free sour cream
- 1/2 lemon, juiced
- Salt, to taste
- Ground black pepper, to taste
- Fresh parsley, for garnish
- Ground paprika, for garnish
Instructions
- Boil Eggs: Bring a large pot of water to a boil. Once the water reaches a boiling point, carefully add the eggs, and let them boil for 8-10 minutes.
- Cool Eggs: Remove the eggs from the boiling water and transfer them to a bowl filled with ice water to cool down.
- Mash Avocado: Slice the avocado into half lengthwise, then remove the seed. Scoop out the avocado flesh and mash it in a separate bowl.
- Slice Eggs and Scoop Out Yolks: Cut the boiled eggs in half lengthwise and scoop out the egg yolks into the bowl with mashed avocado.
- Prepare Avocado-Yolk Filling: Combine the dairy-free sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until well combined.
- Rinse Egg Whites: Rinse the egg whites to remove any residue and pat them dry gently.
- Pipe Filling into Egg Whites: Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
- Garnish and Serve: Garnish the deviled eggs with ground paprika powder and fresh parsley for added flavor and presentation.
Notes
Eggs: Make sure to cook the eggs well – you want the eggs yolks to be fully cooked and the egg whites to be firm enough to hold their shape without breaking.
Avocado: Since this is a recipe for avocado deviled eggs, avocadoes are essential. If you prefer to make classic deviled eggs, you can leave out the avocados and use chopped walnuts for adding extra filling.
Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular sour cream instead.
Lemon: I recommend using fresh lemon juice, but if you don’t have fresh lemons, bottled lemon juice will work just as well.
Black Pepper: Freshly ground black pepper adds a nice touch of spice. If you’re not a fan of black pepper, you can leave it out.
Parsley: I like using fresh parsley for garnish. Alternatively, you can use chopped chives or chopped green onions if you prefer.
Ground Paprika: I like sprinkling a bit of ground paprika for contrast in color. Alternatively, you can also use ground red pepper, ground cayenne pepper or chili powder if you prefer.
Storing: To store, place the avocado deviled eggs in an airtight container and store in the refrigerator for up to 3 days. Note that the color of the avocado filling may turn a little brown due to oxidation as time passes, but the eggs will still be fine to eat.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: Western
Grace Lim says
Wow Felicia,
This is indeed a very easy and pretty appetizer to serve before a sumptuous meal!
Thank you for sharing this on your blog !
Sending you lots of love from SG
Mum
Felicia Lim says
Hi mummy, maybe you can ask Meriam to try making it one day!