These vibrant avocado deviled eggs swap mayo for sour cream and lime juice, then get a bold finish with green onion and a Tajín kick—fresh, creamy, and anything but basic.
Another recipe I kept seeing all over social media was avocado deviled eggs. When I showed Mr. Hungry, he was adamantly against them. I think his exact words were, “That is a desecration of deviled eggs.” Naturally, I was intrigued.
But, as usual, just like with my healthy deviled eggs and cajun shrimp deviled eggs I had to do my own thing. If you're going to add avocado, let’s fully lean into those Mexican-inspired flavors—don’t just toss it in and call it traditional. And you know me… another name for this blog could be The Lazy Cook. I'm not about using 12 ingredients unless it's really worth it.
My goal was a quick, summer-friendly version you could whip up for a get-together (served on ice, of course) without the fuss. That meant no chopping jalapeños—feel free if you’ve got the bandwidth, but that’s not my stage of motherhood right now. I kept it simple: avocado, sour cream, lime juice, and salt. The filling was already creamy and flavorful, but a sprinkle of Tajín and green onion on top took it over the edge. I couldn’t stop popping them into my mouth.
And Mr. Hungry? You guessed it—he ate half the batch in one sitting.
Why You’ll Love These Avocado Deviled Eggs
- A Fresh Twist on a Classic – Creamy avocado and sour cream replace mayo for a lighter, tangier flavor with a Mexican-inspired flair.
- No-Fuss Ingredients – Just a handful of simple ingredients—no chopping, no fancy prep—perfect for busy moms or last-minute gatherings.
- Crowd-Pleasing Garnish – Tajín and green onion add the perfect pop of flavor and color that makes these impossible to resist.
How to Make Avocado Deviled Eggs
Find the printable recipe with measurements below.
Start by hard boiling your eggs—either on the stovetop or in the Instant Pot—then peel and halve them. Mash the yolks with ripe avocado, sour cream, lime juice, and salt until smooth and creamy. You could technically get away with using just half an avocado if you're watching calories, but I ended up adding the whole thing for better color and texture. I wanted them greener than they were—I want people to know these aren’t your classic deviled eggs just by looking at them. I want them to expect bold, Mexican-inspired flavor in every bite.
Pro tip: if you want that bright green color to shine, skip the fancy pasture-raised or organic eggs. Their deep yellow-orange yolks tend to overpower the avocado’s color and make the filling look more mustardy than green. Mine still didn't end up that green, but green enough!
To fill the eggs, use my favorite hack: place a ziplock bag inside a cup and fold the edges over the rim to keep it open. Spoon in the filling, seal the bag, and snip off one corner to pipe it into the egg whites. Top with sliced green onion and a sprinkle of Tajín for that zesty, irresistible finish. Simple, bold, and totally addictive!
Swaps and Substitutions
This recipe is naturally gluten-free, vegetarian, and low-carb. Here are a few notes and substitution ideas:
- Eggs – Obviously, don’t swap these! But if you’re in a pinch, you can use store-bought pre-hard-boiled eggs. Just keep in mind they’re only good for about 24 hours once opened.
- Avocados – The riper, the better! A ripe avocado will give you a smoother texture and a greener color that pops against the egg whites.
- Sour Cream – Dairy-free sour cream works great if you’re avoiding dairy. You can also use plain Greek yogurt, though it does have a slightly stronger, tangier flavor.
- Salt – Essential for balance, but feel free to adjust to your taste preference.
- Lime Juice – Just a splash is enough! I don’t recommend swapping in lemon—it doesn’t give the same vibe. If you’re out of lime, it’s better to skip it entirely than sub.
- Garnishes (Green Onion & Tajín) – You could use chopped cilantro instead of green onion, but the onion flavor pairs so well with eggs. As for Tajín? That zesty, chili-lime kick is non-negotiable in my opinion—it really makes the dish pop.
- Optional Add-In – Like it spicy? A pinch of cayenne pepper mixed into the filling adds a subtle heat that complements the creamy texture beautifully.
How to Store & Freeze Avocado Deviled Eggs
To Store:
Avocado deviled eggs are best fresh, but if you hard boil the eggs yourself, they’ll keep in the fridge for 3–4 days in an airtight container. Store them in a single layer to avoid smashing, and try to minimize air exposure to keep the avocado from browning. For the freshest look, you can also prep the filling ahead and store it in a ziplock bag, then pipe it into the eggs just before serving.
Pro tip: wait to add the green onion and Tajín until right before serving for the best flavor and presentation.
To Freeze:
Freezing fully assembled deviled eggs isn’t recommended—the egg whites turn rubbery and the avocado filling may separate.
However, you can freeze the leftover filling. Transfer it to a ziplock bag or airtight container, press out as much air as possible, and freeze for up to 1 month. Thaw in the fridge overnight and give it a good stir before using—it’s great as a spread on toast, in wraps, or stirred into egg or tuna salad.
Tajin Avocado Deviled Eggs
Equipment
- ziplock bag
Ingredients
- 9 eggs
- 1 ripe avocado
- ⅓ cup sour cream
- ½ tsp salt
- ⅛ tsp cayenne pepper optional if you like it spicy
- 1 tsp lime juice optional
- green onion garnish
- tajin for garnish - don't skip!
Instructions
- Hard Boil the Eggs:Stovetop Method:Place the eggs in a large pot and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.Then, transfer eggs to an ice water bath to cool completely (about 5–10 minutes). Peel once cool.Instant Pot Method (5-5-5 Method):Place a trivet or steamer basket in the Instant Pot and add 1 cup of water. Add the eggs in a single layer.Cook on Manual/High Pressure for 5 minutes, then let the pressure naturally release for 5 minutes. Quick release any remaining pressure, then transfer the eggs to an ice water bath for 5 minutes before peeling.
- Slice the eggs in half lengthwise and gently scoop the yolks into a bowl. Add the avocado, sour cream, and a generous pinch of salt. Mash until smooth and creamy. Taste and adjust seasoning as desired.
- Place a ziplock bag into a cup or glass and fold the top edges over the rim to hold it open. Spoon the avocado filling into the bag. Once filled, seal the bag and snip off one corner with scissors to create a piping tip. Gently squeeze the filling into each egg white half in a swirl or dollop.
- Top with green onion and a sprinkle of Tajín, if desired. Serve immediately or refrigerate until ready to eat.
Video
Nutrition
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Kelli Shallal MPH RD says
one of my favorites yet!