Martha Stewart Avocado Deviled Eggs

Martha Stewart avocado deviled eggs are a quick party appetizer made with hard-boiled eggs, ripe avocado and homemade mayonnaise, ready in 15 minutes. This make-ahead green deviled eggs idea with a creamy avocado filling fits Easter brunch, Fourth of July cookouts and holiday parties.

Process the yolks and avocado until completely smooth, because any lumps will clog the star tip and ruin the ruffles. Skip it and the filling comes out rough and uneven instead of silky.

Martha swaps part of the usual yolk filling for a whole avocado, which gives the eggs a green color and a creamier texture than plain mayonnaise ever could. Piping the filling with a large star tip also forms ruffles that look finished without any garnish.

Martha Stewart Avocado Deviled Eggs

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking timeminutes

Calories

70

kcal

Egg yolks blend with avocado, lemon juice and mayonnaise into a smooth, pale green filling. Once piped into the whites and chilled, it holds its ruffled shape for a creamy two-bite appetizer.

Ingredients

• 10 hard-boiled eggs
  

• 1 avocado, peeled and pitted
  

• 2 teaspoons freshly squeezed lemon juice
  

• 1/4 cup Homemade Mayonnaise
  

• Coarse salt and freshly ground pepper
  

Directions

• Peel and halve eggs: Peel the 10 hard-boiled eggs and cut them in half, either lengthwise or crosswise. Then set them on a cutting board so the whites stay clean.
• Scoop out yolks: Carefully scoop the yolks out of the whites into a bowl. Arrange the whites on a platter or tray while you make the filling.
• Mix the filling: Process the egg yolks, 1 peeled and pitted avocado, 2 teaspoons lemon juice and 1/4 cup homemade mayonnaise in a food processor until smooth. Season with coarse salt and freshly ground pepper, then taste and adjust.
• Pipe the filling: Transfer the mixture to a pastry bag fitted with a large star tip, then pipe it neatly into the egg white halves. Cover with plastic wrap and refrigerate for up to 3 hours until you're ready to serve.

Tools for this recipe

• Cuisinart 14-cup food processor, Riccle piping bags and tips set, John Boos maple cutting board, 18 x 12, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make avocado deviled eggs?

The recipe says you can refrigerate them for up to 3 hours, covered with plastic wrap. Avocado browns over time, so I wouldn't push it much past that, and the lemon juice only slows it down a little.

What can I use instead of a pastry bag?

A zip-top plastic bag with one corner snipped off works fine, though you won't get the same ruffles. You can also just spoon the filling into the whites, then top with chopped chives or cilantro.

Do I need a food processor for the filling?

A food processor gives the silkiest result, but a blender or a bowl and fork can work if you mash the avocado very well first. Just make sure there are no lumps, because they will clog a star tip.

Can I skip the homemade mayonnaise?

Store-bought mayonnaise works as a swap in the same 1/4 cup amount. Homemade will taste a bit fresher, but the avocado carries most of the creaminess here anyway.

What's the most common mistake with these deviled eggs?

Using an underripe avocado is the big one, since it leaves the filling grainy and bland. Pick one that gives slightly when pressed, and process it until the mixture looks completely smooth.