The Best Avocado Deviled Eggs

Tips from the Test Kitchen

Expert advice and tips straight from EatingWell's Test Kitchen

If you want a smoother filling, push the egg yolk mixture through a fine-mesh sieve to remove any clumps.

Add 2 teaspoons finely chopped chipotle in adobo for a spicy kick.

To make peeling freshly hard-boiled eggs easier, crack each one on the side of the pot then submerge them in ice water to cool. This step helps release the cooked eggs from their shells.

Nutrition Notes

Are Eggs Good for You?

Eggs have gotten a bad reputation due to their cholesterol and saturated fat content. But we now know that dietary cholesterol—the cholesterol in food—has minimal impact on the amount of cholesterol in our bodies. It’s really more about saturated fat. But there are different types of saturated fat, and evidence is leaning toward the type in eggs not being as harmful as once thought. There’s even evidence that eating up to two eggs a day may support heart health. Eggs also offer an impressive nutritional package of protein, B vitamins—including vitamin B12—vitamin D and choline. Egg yolks also provide antioxidants like lutein and zeaxanthin, carotenoids that support eye health.

Is Avocado Healthy?

While avocados are high in fat and calories, the fat is mostly monounsaturated. This type of fat, combined with the fiber and other nutrients in avocados, makes them beneficial for your heart and brain. The fiber in avocados also supports gut health, and regularly eating avocados has been linked with maintaining a healthy weight.

Frequently Asked Questions

What Are Deviled Eggs?

The word “deviled” was a popular culinary term in the 1800s for dishes that included hot spices. Recipes for deviled eggs, stuffed hard-boiled eggs, typically contain some kind of spicy mustard and crushed red chile peppers.

Can You Make Deviled Eggs Ahead of Time?

Absolutely. Use a couple of airtight containers to hold the boiled eggs in one and the delicious filling in another. Fresh is best in terms of flavor and presentation, so we suggest boiling the eggs and preparing the filling up to two days in advance and filling the eggs the day before you plan to use them. When serving them, keep in mind that they can be out at room temperature for a maximum of two hours, according to the FDA, but we’d put them back in the fridge well before that, once everyone has had their fill. Note: The USDA recommends storing cooked eggs no longer than three to four days.

What Should I Serve with Deviled Eggs?

Deviled eggs are a perfect accompaniment to most anything. They easily round out a charcuterie board, and they can be divine with steak or roasted chicken. In hot summer weather, there’s nothing like chilled deviled eggs with a garden salad or vegetable dish.

What’s the Best Way to Cook Hard-Boiled Eggs?

Our preferred method for boiling eggs involves placing cold eggs in a single layer at the bottom of a saucepan, covering with water, turning the heat to medium-high and cooking the eggs in simmering water for 10 minutes. To keep the eggs from overcooking, we recommend submerging the eggs in ice water immediately after cooking. Alternatively, you could try Julia Child’s method, which involves covering eggs in cold water, bringing the water up to a boil, then taking the eggs off the heat, covering them and letting them sit in the hot water for around 14 minutes before transferring them to an ice-water bath.

Ingredients

6 large hard-boiled eggs, peeled and halved lengthwise

1 small avocado, halved and peeled

3 tablespoons thinly sliced fresh chives, divided

2 tablespoons light mayonnaise

1 tablespoon lime juice

1 teaspoon Dijon mustard

1/4 teaspoon paprika

1/4 teaspoon salt

2 tablespoons cooked 1/4-inch strips center-cut bacon (from 1 slice; optional)

1 1/2 tablespoons sliced pickled red onions

Crushed red pepper for garnish (optional)

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Directions

Carefully remove egg yolks from egg whites using a spoon; place the yolks in a medium bowl. Place egg white halves on a large plate.

Add avocado, 2 tablespoons chives, mayonnaise, lime juice, mustard, paprika and salt to the bowl with the egg yolks. Mix and mash thoroughly with a fork until smooth.

Spoon the egg yolk mixture evenly into each egg white half (about 1 tablespoon each). (Alternatively, place the egg yolk mixture in a pastry bag, or a zip-top bag with a 1/4-inch corner cut off, and pipe the filling into the egg white halves.)

Nutrition Facts (per serving)

116

Calories

9g

Fat

3g

Carbs

7g

Protein