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Makes 12 deviled eggs

Total time

15 minutes




  • 6 extra large hard boiled eggs, shells removed
  • about 1/2 cup mashed avocado
  • 1 tsp fresh lemon juice (more to taste)
  • 1 tbsp mayonnaise, depending on how stiff your mixture is
  • salt or garlic salt to taste, start with a pinch
  • garnish
  • chives


  1. Slice each egg in half lengthwise, and pop out the yolks.
  2. Mix the freshly mashed avocado with lemon juice to prevent browning.
  3. Put the yolks, mayo, and avocado in a small bowl. Use an immersion blender to blend the mixture until smooth and creamy. Season with salt or garlic salt to taste. Add more lemon if you like.
  4. Alternatively you can blend the mixture in a small food processor, scraping down the sides of the machine as necessary.
  5. Fit a pastry bag with a large star tip and fill the bag with the mixture.
  6. Pipe the filling into the hollowed out egg halves.
  7. Garnish with snipped chives.
  8. View the recipe instructions at The View From the Great Island

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