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Avocado deviled eggs in a meal prep container. Each hard-boiled egg half features a guacamole inspired filling. Served alongside fresh vegetables and homemade plantain chips. |
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Avocado Deviled Eggs

  • Protein-Packed
  • Meals
  • Snacks and Apps
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4/5 - 3 Ratings
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Prep Time 1 hour
Cook Time
Serving Yield 1 serving

Whether you're packing lunch for yourself or your child, everyone deserves a meal that's full of flavor—especially in the middle of a work or school day. With ripe avocado, lime juice, cilantro, and garlic, these avocado deviled eggs feature a creamy, yolky filling that's inspired by the flavors of guacamole. Serve with fresh vegetables and our bonus recipe for homemade plantain chips, and you've got yourself a lunch to look forward to.

By: Eating Bird Food


For the Deviled Eggs

  • 2 Pete and Gerry’s Organic Eggs
  • 1/2 medium avocado
  • 1 1/2 teaspoons lime juice
  • 2 teaspoons cilantro, finely chopped
  • 1/2 teaspoon minced garlic (or 1/4 teaspoon garlic powder)
  • Sea salt and freshly ground pepper to taste

For the Plantain Chips

  • 1 medium green plantain
  • 1 teaspoon avocado oil
  • 1/4 teaspoon sea salt

Nutritional Information

Servings: 1 

Amount Per Serving: Calories 570, Fat Cal. 270, Total Fat 29g (45% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 370mg (123% DV), Sodium 900mg (38% DV), Total Carb. 68g (23% DV), Fiber 11g (44% DV), Sugars 28g, Protein 17g, Vitamin A (70% DV), Vitamin C (80% DV), Calcium (8% DV), Iron (20% DV), Vitamin D (20% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the deviled eggs:

Step 1

Hard boil eggs: Add eggs into a pot and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander under cool running water or a bowl full of ice water to stop the cooking.

Step 2

Split hard boiled eggs in half length-wise with a knife and remove yolks.

Step 3

Add yolks to a bowl with avocado, 1 teaspoon lime juice, cilantro and garlic. Smash everything together with a fork. If the mixture seems too dry add another 1/2 teaspoon lime juice. Season with salt and pepper to taste.

Step 4

Fill each hard boiled egg white with a the avocado mixture. Garnish with additional cilantro. Add the extra avocado mixture into a small bowl to use as a dip for veggies or chips.

To make the plantain chips:

Step 1

Preheat oven to 375 F. Peel the plantain with a knife. Thinly slice the plantains with a mandolin or knife. Mandolin works best for even slices! Combine plantain slices, oil and salt in a bowl and toss to coat. Place parchment paper on a baking sheet. Add plantains in a single layer.

Step 2

Bake for 15 to 20 minutes, flipping plantains half-way through. Be sure to watch them carefully because they tend to burn easily. They’re ready when they start to get a little golden in color and feel crisp.

Farm Team Tips:

To make a perfect lunch to take on the go, add avocado deviled eggs into a sealed container, making sure they’re sort of packed in so that they don’t topple over in transit. I added a bunch of veggies to keep everything stable. I also packed the extra avocado mixture in a little bowl (cover this with plastic wrap), plantain chips for dipping and a little trail mix for a complete lunch.

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