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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. 
In season Spring - Fall. 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

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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