avocado deviled eggs

Spicy Avocado Deviled Eggs

  • Author: Asian Caucasian
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: Makes 12 1x
  • Category: Appetizer
  • Cuisine: Asian Fusion
  • Diet: Low Calorie


These Spicy Avocado Deviled Eggs are so easy to make and are not your ordinary deviled eggs.



  • 6 large peeled hard boiled eggs
  • 1 ½ large avocados
  • 1 tablespoons plain Greek yogurt
  • 1 tablespoon sambal oelek
  • Juice from 1/2 a lime
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chives, finely chopped
  • Cayenne pepper for garnish


  1. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place in a mixing bowl. Remove the pits and skin from the avocados and add to the bowl. Add in the yogurt, sambal oelek, lime juice, salt and pepper. Using a hand-held mixer, beat the ingredients until smooth and creamy. Taste for extra seasoning if necessary.
  2. Use a pastry bag to pipe the mixture into each egg white and garnish tops with chopped chives and sprinkles of cayenne pepper.


  • I have this egg cooker that makes perfect hard-boiled eggs. It’s the easiest ever! I highly recommend. I also heard that making them in the Instant Pot is also recommended.
  • You can substitute the sambal oelek with Sriracha sauce if you’d like. It’s just a bit milder in heat.
  • If you don’t have a piping bag, you can always pipe it into a plastic baggie, cutting one of the ends off. Super easy.
  • You can make the eggs up to 2 days in advance. Keep the whites and egg yolk filling separate and wrap the egg white halves tight with plastic wrap. Keep the egg yolk filling refrigerated in a resealable plastic bag.

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