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Avocado Deviled Eggs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 eggs
Calories 145 kcal
Author Andrea Vaughan


  • 12 large eggs
  • 1 Avocado From Mexico
  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • Zest from 1 lemon
  • 20 dashes TABASCO® Sauce
  • Cilantro optional


  1. Bring a large pot of water to a boil. Carefully add in eggs with a ladle, then boil for 10 minutes. Drain water and allow eggs to cool. Once cooled, remove shells, slice eggs in half, and scoop out egg yolks, reserving for later.
  2. Cut the Avocado From Mexico in half, remove pit, then scoop out flesh and add to a blender. To the blender add mayonnaise, dijon mustard, lemon zest, TABASCO® Sauce and reserved egg yolks. Blend until smooth and add to a plastic bag, cutting off the tip of the bag.
  3. Pipe in avocado egg yolk mixture to the center of each egg. Garnish with cilantro and enjoy!
Nutrition Facts
Avocado Deviled Eggs
Amount Per Serving (1 g)
Calories 145 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
* Percent Daily Values are based on a 2000 calorie diet.