These Avocado Deviled Eggs are packed with flavor and so much better than the traditional recipes. Sorry regular old deviled eggs, you are no longer needed in my recipe arsenal! No worries…these are super easy to make with the addition of avocado, cilantro, a bit of spicy mustard and fresh lime juice. Top it off with fresh cilantro for a beautiful appetizer or side dish at your next get together. You will probably want to makes extras! 
Deviled eggs are so versatile, you can pretty much eat them for any meal. They also make an excellent high protein snack if you are looking to cut back on the carbs. Ha…who am I kidding? I seem to spend most of my time dreaming of ways to increase my carb consumption with my relentless pursuit of pancake and french toast greatness! This has yielded excellent results for my upcoming post…Overnight Blueberry French Toast with a decadent homemade blueberry syrup.
Okay, so I made this deviled egg recipe for Easter brunch this year on a whim and it turned out to be a huge crowd pleaser. I ended up making them again over Mother’s Day weekend along with my other go-to Best Breakfast Egg Casserole recipe. The game plan is always to prepare as much food as possible the night before. This leaves ample time in the morning to dress 2 little princesses and pick up dozens of naked Barbie dolls. Huh…why can’t they just leave their clothes on?
Check out my Recipe Index for these other great brunch ideas!
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- Lemon Poppy Seed Pancakes
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- Sweet Potato Hash with Brussel Sprouts and Goat Cheese
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- Vegetable Quiche Cups with Goat Cheese
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- Raspberry Cream Cheese Coffee Cake
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- Apple French Toast Casserole
- 12 Hard Boiled Eggs
- 1 Avocado; peeled cored and sliced
- 3 Tbsps. Fresh Lime Juice
- 1 Tbsp. Dijon Mustard
- 1/2 Tsp. Cilantro dried or fresh
- 1/4 Tsp. Cayenne Pepper
- Salt and Pepper
- Garnishment:
- Fresh Cilantro
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Cut prepared eggs in half lengthwise.
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Place egg whites on a serving tray.
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Remove yolks and place in a mixing bowl.
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Add avocado slices, Dijon mustard, lime juice, cilantro, cayenne pepper, salt and pepper.
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Beat ingredients together until smooth.
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Place filling in a Ziploc baggie with the corner cut out or a pastry bag.
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Squeeze a generous amount of filling into the egg white holes.
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Garnish with desired amount of freshly chopped cilantro.
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You may serve immediately or refrigerate before serving.
This recipe is combining some of my favorite flavors…eggs and avocados! I absolutely cannot wait to try these out! Thanks so much for sharing!!
Thanks Sarah…you will love this combination!
I too would definitely prefer this ‘new’ devil than the old one ;P with avocado thrown in. Beautiful and yummy finger food 😀
Thanks Lisa!!!
I so need to try this recipe. I love deviled eggs and use avocados in so many of my recipes. I am sure the avocados add so much creaminess to these eggs.
Thanks Peter!!! You should definitely try it…the avocados are a great addition!
I used to always have deviled eggs as a kid. My mum would make them with a bit of curry powder and mayo but I’m loving your recipe more. The avocado, cilantro and cayenne sounds like a winning combo to me.
Thanks so much…your mom’s recipe sounds yummy too! 🙂
I absolutely love deviled eggs! And you’re right, they work for any meal of the day. 🙂
Thanks Valentina! 🙂
Why don’t people comment after they tried them? lol, I did and they are amazing! (I had to add some diced pickle though)
Bruce, thanks for sharing! I love the idea of adding diced pickle.