Avocado Deviled Eggs
You know those moments when you realize you need to bring something to a party… and it’s in, oh, about an hour? Yep, been there. Or maybe you’re planning a cozy brunch, and you want a little something special on the table that isn’t just fruit and muffins. That’s where these Avocado Deviled Eggs come in to save the day.
They’re simple, creamy, and look way fancier than the effort they actually take, which is always a win in my book. These are my go-to when I need a quick last-minute appetizer or a brunch dish that feels thoughtful without requiring me to turn the whole kitchen upside down. Plus, they always disappear fast, so I’ve learned to sneak a couple for myself before they hit the table.

Now before you start thinking, “Avocado? In my deviled eggs?” just trust me on this one. I was skeptical too the first time I swapped out the usual mayo for avocado and sour cream. But the result? Creamy, flavorful, and oh-so-pretty little bites that’ll have everyone asking for your secret.
Easy Avocado Deviled Eggs
Here’s What You’ll Need
Step-by-Step Instructions
1. Boil the eggs
Start by placing a pot of water on the stove and crank up the heat to medium-high. Once the water’s bubbling, carefully lower your eggs into the pot using a spoon.
Let them boil for about 8-10 minutes.
2. Cool down
Once your timer goes off, grab those eggs and pop them straight into a bowl of ice water. This step is not just for fun, it makes peeling so much easier and stops the cooking process. Let them hang out there for about 5-10 minutes while you prep the rest.
3. Mash that avocado
While your eggs are chilling, grab a ripe avocado, slice it in half, and scoop the good stuff into a bowl. Mash it up with a fork until it’s mostly smooth.
4. Peel & halve the eggs
Once your eggs are cool enough to handle, go ahead and peel them. If a shell is being stubborn, gently roll the egg on the counter to loosen it up. Then slice each egg in half lengthwise.
Gently scoop out the yolks and add them to your mashed avocado.

5. Mix the filling
Now we’re getting to the good stuff. Add in the sour cream, lemon juice, salt and pepper.
Mix it all together until it’s creamy and well-blended. If you’ve got a hand mixer or food processor, go wild, but honestly, a fork or spoon does the trick just fine.
Grab a spoon and give it a little test. Need more lemon? Add a squeeze. A pinch more salt or pepper? Go for it. Make it yours!
6. Prep the egg whites
Give your empty egg whites a quick rinse to get rid of any leftover yellow yolk bits. Then gently pat them dry with a paper towel so your filling sticks nicely.
7. Pipe the filling
Okay, this is the part that makes you look like a total pro. Scoop your avocado-egg mixture into a piping bag or just use a plastic zip-top bag and snip off one corner.
Carefully pipe the filling back into the hollows of each egg white.

8. Garnish and serve
This is your final flourish. Sprinkle a little paprika over the top for that warm, smoky pop of color. Add a few pieces of fresh parsley to make it pop.

Tips
- Make ahead magic: Boil your eggs the night before and store them in the fridge. You can even make the filling ahead of time and store it separately in an airtight container. Just pipe and garnish before serving.
- Serving tray hack: Deviled eggs are slippery little guys. To keep them from sliding all over your plate, place them on a bed of lettuce or line the tray with parchment paper.
- Leftover love: If you have any leftovers, they’re great for lunch the next day. Just keep them refrigerated in an airtight container.
Deviled Eggs are Perfect for Any Occasion
I’ve made these for:
- Birthday brunches
- Easter Sunday
- Summer BBQs
- Girls’ night in (with a chilled glass of white wine, thank you very much)
- And yes, even a regular weekday when I needed something quick and filling
They just work. Every time. So if you’re looking for a recipe that feels a little elevated but still easy enough to pull off in minutes, you’ve found it.
View More Party Appetizers

Avocado Deviled Eggs
Ingredients
- 6 eggs
- 1 ripe avocado
- 2 tablespoons sour cream
- ½ lemon juiced
- Salt and pepper to taste
- Paprika and parsley for that “ta-da!” finishing touch
Instructions
- Place a pot on the stove over medium-high heat and start boiling water in it.
- Once the water reaches a boiling point, carefully add the eggs, and let them cook for 8-10 minutes.
- Remove the eggs from the boiling water and transfer them to a bowl filled with ice water to cool down.
- Peel the avocado and mash it in a separate bowl.
- Cut the boiled eggs in half lengthwise and scoop out the egg yolks into the bowl with mashed avocado.
- Add sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until well combined.
- Rinse the egg whites to remove any residue and pat them dry gently.
- Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
- If desired, garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.