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Avocado Deviled Eggs

If you're looking for a refreshing meal after all those Easter treats, but still want to use up some of your hard-boiled Easter Eggs, consider preparing deviled eggs!

Makes 24 Servings


• 12 large hard-boiled eggs, cut in half lengthwise
• 1 avocado peeled, pitted, and diced
• ½ cup of mayonnaise
• 1 tbsp of lemon juice or lime juice (your preference)
• 1 tbsp yellow mustard
• ¼ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp paprika for garnish(optional)


1. Fill a large pot with water, gently place 12 large eggs in pot one by one and bring to a boil. Allow eggs to cook for 10-15 minutes. Drain hot water and re-fill pot with cool water for 5 minutes, then drain.*If your eggs are already hard-boiled – skip step 1.
2. When eggs are cool enough to handle, remove the shell of all 12 eggs and cut lengthwise in half. Remove the yolks and place them in a bowl. Prep your whites cut-side up on a dish.
3. Add the avocado, mayonnaise, lemon juice, mustard, salt, and pepper to your bowl of yolks and mix until smooth. Transfer mixture to a plastic bag. Using scissors; snip the bottom corner of the bag like a pastry bag and pipe the yolk mixture into the egg whites. Garnish with paprika (optional)
4. Serve immediately or cover loosely and store in refrigerator until ready to serve.

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