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July 9, 2014

Avocado Deviled Eggs

Now that summer seems to have finally arrived we have the perfect light appetizer for your cocktail party or family weekend lunch! Make sure you choose avocados that yield to gentle yet firm pressure.

They should be ripe but not mushy.


  • 1 dozen hard-cooked large eggs, peeled
  • 2 medium avocados, seeded and pulp scooped out
  • ¼ cup reduced fat, light mayonnaise
  • 4-5 teaspoons lime juice
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • cilantro leaves and/or green onions, chopped, for garnish


Slice eggs in half lengthwise. Scoop out the yolks and place in a medium bowl. (Be careful not to damage the white halves).

Add avocado to bowl, and mash yolks and avocado thoroughly with a fork until fairly smooth. Add mayonnaise, lime juice, garlic powder and salt. Stir well to blend all ingredients.

Place filling in the whites using a small spoon or pipe in with a pastry bag and decorative tube.

Garnish as desired. Serve immediately or refrigerate in a tightly covered container.


Avocado Deviled Eggs