A Recipe for Avocado Deviled Eggs with a Spicy Kick!

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Here we have the perfect Easter appetizer and these Avocado Deviled Eggs give a deliciously spicy kick. Ready in just 25 minutes using eggs, avocados, and crushed red pepper flakes.

A pale green plate with boiled egg halves filled with green avocado mixture and topped with parsley leaves. Plate is sat next to a blue cloth. Text overlay says"Spicy Avocado Deviled Eggs". Similar photos of the recipe from various angles are used throughout but with different text overlays unless otherwise described.

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Avocado Deviled Eggs

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

Deviled eggs are a classic appetizer that never seems to go out of style. they’re perfect for any occasion, and they’re ridiculously easy to make.

For a tasty twist on the classic deviled eggs, give this slightly spicy version a try.

The combination of avocado, red pepper flakes, and other spices add tons of extra flavor to an otherwise basic recipe.





Prefer more (or less) heat? Simply adjust the amount of crushed red pepper until you find the right balance.

Fun Food Facts!

  • The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts.
  • The word deviled, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.
  • In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
  • The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century.
  • In parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” are used instead.
Eggs cut in half
Scooping Yolks from Boiled Eggs

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

Appetizer Recipe - Avocado Deviled Eggs

More Recipes Using Avocado

One of the hero ingredients in this dish is avocado, so here are some more recipes using the same:

More Vegetarian Appetizer Recipes

Looking for appetizers to make for your vegetarian guests? Check these recipes out next:

Timecard - Spicy Avocado Deviled Eggs

Recipe Tips

  • Add white vinegar to the water when making hard-boiled eggs to make them easier to peel.

How Do I Make Avocado Deviled Eggs?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Avocado Deviled Eggs

Avocado Deviled Eggs

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Here we have the perfect Easter appetizer and these Avocado Deviled Eggs give a deliciously spicy kick!

Ingredients

  • 8 large eggs
  • 2 Tbsp white vinegar
  • 2 medium avocados
  • 1 Tbsp lemon juice
  • 1½ Tbsp avocado mayonnaise
  • 1 tsp crushed red pepper flakes
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • Sea salt and black pepper, to taste
  • 3 Tbsp fresh parsley, minced

Instructions

  1. Place eggs in a large pot and add cold water to cover with an inch or two. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off the heat. Let the eggs sit on the burner, covered, for 11-12 minutes.
  2. Drain the eggs and rinse in cold water to stop the cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.
  3. Carefully remove the yolks with a spoon and transfer them to a small mixing bowl. Set the cooked egg whites aside.
  4. Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.
  5. Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Or for a fancier presentation, place filling into a piping bag fitted with an open star tip and pipe into egg halves. Serve immediately and enjoy!

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Notes

Add white vinegar to the water when making hard-boiled eggs to make them easier to peel.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 372mgSodium: 226mgCarbohydrates: 11gFiber: 7gSugar: 1gProtein: 15g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Special Dinner!

You’ve made the appetizer, but what about the rest of the courses?

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