Halloween Deviled Eggs Recipe

https://www.cookincanuck.com/devilish-avocado-sriracha-deviled-eggs-recipe/

Halloween party time! These Halloween deviled eggs are made with avocado instead of mayo, and are fantastic snacks or appetizers any old time.

Avocado deviled eggs on a white plate, with Halloween decorations behind.Avocado deviled eggs on a white plate, with Halloween decorations behind.

These Halloween deviled eggs are a “must make” when you have a Halloween party in the works. And let’s face it, it’s always a bit of a relief to have some savory dishes to offer to the kids in hopes they won’t get too hopped up on candy from their trick-or-treating haul (wishful thinking, I know).

Between snacking on these avocado deviled eggs and my mum’s roasted pumpkin seeds, I manage to limit myself to two or three mini chocolate bars.

Hard boiled egg halves and knife on a cutting board.Hard boiled egg halves and knife on a cutting board.

Adding avocados to deviled eggs is an easy way to achieve a beautifully creamy filling without relying on mayonnaise.

When I started developing this recipe, I though I might need to add yogurt for extra moisture, but the mashed avocado and lime juice do the trick. Plus, using avocado allows you to achieve that creepy monster color without using green food coloring.

As for the hard-boiled eggs, there are a multitude of opinions out there on how to make eggs that are easy to peel. I swear by cooking them in the Instant Pot. The peels come off so easily!

Of course, you don’t have to save these deviled eggs for Halloween. They are perfect for healthy snacking or serving as appetizers any old time.

Smashed avocado and egg in a bowl, and a bottle of sriracha sauce.Smashed avocado and egg in a bowl, and a bottle of sriracha sauce.

WHAT YOU NEED FOR THESE HALLOWEEN DEVILED EGGS:

These are the main components of this recipe (affiliate links included):

  • Eggs: Six eggs will produce 12 deviled eggs. Hard boil the eggs and let then cool completely before peeling and cutting in half.
  • Avocado: For 12 deviled eggs, you’ll need 3/4 of a large avocado or a whole small avocado. I typically look for California avocados, which are Hass avocados.
  • Lime juice: Fresh lime juice is the way to go! I use this juice extractor. It’s seriously the best!
  • Sriracha: Sriracha gives a nice bit of zip to the eggs. It’s available in the international aisle of any well-stocked grocery store or online.
  • Cilantro: If you’re not a fan of cilantro, leave it out or substitute with minced flat-leaf parsley.
  • Bell pepper: Red bell pepper is cut into thin strips to use as the devilish horns poking out of the eggs. Feel free to leave these out if you’re not making the deviled eggs for Halloween.

See recipe card below for full ingredients list & recipe directions.

Deviled eggs with red pepper pieces, all on a cutting board.Deviled eggs with red pepper pieces, all on a cutting board.

HOW TO MAKE AVOCADO DEVILED EGGS:

  • Everyone seems to have their tried-and-true method for making hard-boiled eggs. Boiling in a saucepan, steaming, air frying and so on. My favorite method is to hard boil (really, steam) the eggs in an electric pressure cooker. Yes, the amazing Instant pot comes in handy again! The shells come off so easily without tearing the eggs. See more on this method in the next section.
  • Once the eggs are cooled and peeled, use a sharp knife to cut them in half lengthwise. Carefully scoop out the yolks with a small spoon and transfer them to a small bowl.
  • Time to smash them up! Using the back of a fork, mash the egg yolks with the avocado until fairly smooth. It’s okay if there are some small lumps.
  • The lime juice adds zesty flavor, as well as slowing down the oxidation so that the avocado doesn’t cause the mixture to brown as quickly.
  • Flavor everything with a splash of sriracha, salt and cilantro.
  • Using a small spoon, fill the egg white halves with the avocado yolk mixture. Or if you’re feeling fancy, transfer the mixture to a piping bag fitted with a frosting tip and pipe it into the egg white halves.
  • Time to dress up these spooky deviled eggs for Halloween! Slice the red bell pepper into thin strips and trim them slightly to look like horns. Insert two into each egg. Ta-da!
  • If you’d like, add some sliced black olive slice for eyes.

Hard boiled eggs (Instant Pot)

To hard boil eggs in the Instant Pot, add 1 cup of water to the pressure cooker, place several eggs on the rack, cook at HIGH pressure for 5 minutes, use natural pressure release for 5 minutes (then release the pressure the rest of the way), then carefully transfer the eggs to a bowl of ice water for another 5 minutes.

Avocado Halloween deviled eggs on a white plate.Avocado Halloween deviled eggs on a white plate.

CAN THEY BE MADE AHEAD OF TIME?

Typically, deviled eggs can be made up to 2 days ahead of time. HOWEVER, because these ones include avocado, the oxidation (browning) is an issue.

So, what to do if you want to do some prep ahead of time. Hard boil the eggs up to 3 or 4 days in advance.
Two to three hours ahead of serving, peel and cut the eggs, make the avocado mixture and fill the eggs. Cover the deviled eggs well and store in the refrigerator until ready to serve.

Avocado Halloween deviled eggs on a white plate.Avocado Halloween deviled eggs on a white plate.

Halloween Deviled Eggs Recipe

These Halloween deviled eggs are made with avocado instead of mayo. They are fantastic snacks or appetizers any old time.

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Course: Appetizers, Snacks

Cuisine: American

Keyword: Gluten Free, Vegetarian

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 12 Servings

Calories: 52.1kcal

Ingredients

  • 6 hard-boiled eggs peeled
  • 3/4 California avocado
  • 1 teaspoons fresh lime juice
  • ¼-½ teaspoon sriracha to taste
  • 1/8 teaspoon salt
  • 1 tablespoons minced cilantro
  • 12 thin red bell pepper strips

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Instructions

  • Cut the hard-boiled eggs in half lengthwise, remove the yolks and place the yolks in a medium bowl.

  • Smash the egg yolks and avocado with the back of a fork until fairly smooth.

  • Add the lime juice, sriracha (to taste) and salt, and smash again until combined.

  • Stir in the cilantro.

  • Fill the egg white halves with the avocado mixture.

  • Use the tips of the red bell pepper strips and trim them to look like horns. Place 2 “horns” into each stuffed egg. Serve.

Notes

Weight Watchers Points: 1 (Blue – Freestyle SP) / 2 (Green) / 1 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1Stuffed Egg | Calories: 52.1kcal | Carbohydrates: 1.5g | Protein: 3.2g | Fat: 3.8g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 62.2mg | Fiber: 0.7g | Sugar: 0.3g


Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

This post was first published on October 8, 2014 and updated with helpful tips and tricks on October 26, 2021.

Disclosure: This post is sponsored by the California Avocado Commission. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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