NOW in season! Learn what makes our avocados so special & where to find them.

California Avocado Deviled Eggs

California Avocado Deviled Eggs
Total time:

30 min

Prep time:


Cook time:

30 min

For a twist on traditional deviled eggs, try this creation by chef Ivy Stark using California avocados for a devilish treat.


Serving Size: 8

12 large eggs, hard-boiled and peeled
1 ripe, fresh California Hass avocado, seeded and peeled
1/4 cup mayonnaise
1 Tbsp. ground cumin
1 Tbsp. capers, finely chopped
1 Tbsp. Dijon mustard
1 lime, juiced and zested
1/2 tsp. salt
2 jalapeño peppers, seeded and finely chopped
1 Tbsp. chile powder
2 Tbsp. cilantro, chopped

Remember to check the label when you shop.

NOW in season! Learn where to find them


  1. Cut the eggs lengthwise into halves. Slip out the yolks and mash yolks with a fork.
  2. Add the avocado and mash with a fork.
  3. Mix the mashed yolks and avocado with the mayonnaise, cumin, capers, mustard, lime juice and zest, salt and the jalapeño.
  4. With large pastry bag using a large star tip, fill the egg whites with the egg yolk mixture (about one tablespoon in each half). Sprinkle with chile powder and garnish with the cilantro.  

Copyright © Ivy Stark/Dos Caminos

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