South American Foods Online

Avocado Deviled Eggs – Pilar’s Chilean Food & Garden

Versión en español

Avocado Deviled EggsOur family’s most important meal of the year-end holidays is Christmas Eve dinner. We usually ate turkey, stuffing, potatoes, duchesses, applesauce, etc. This year I want to introduce a healthier option to the many cookies set on the table pre-dinner time. I came up with these devil eggs using one of our favorite Ingredients: Avocados. I loved how these deviled eggs have a flair with Christmas color, give for the avocado and pomegranate, and the combination of flavors is refreshing and delicious.


In Chile, where I was raised, we do not celebrate the Posadas, although the idea is very nice. Between the 15 to Dec. 24, friends and family gather and go to a home every night and relive the moment when Mary and Joseph asked for overnight accommodation.

Avocado Deviled Eggs

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Avocado deviled eggs

Avocado Deviled Eggs

A pretty and delicious appetizer.

  • Total Time:
    40 minutes

  • Yield:
    10 1x




  1. In a small saucepan, put five eggs, which should be in one layer, not mounted. Cover completely with cold water. Cover the pot.
  2. Cook over medium-high heat until it boils. Boil for 1 minute. Turn off the heat and leave the pot covered for 10 minutes.
  3. Discard water and replace it with cold water to cool and stop the cooking.
  4. Once cool, beat with a spoon, crack the egg and peel all the skin from the eggs.
  5. Cut in half and scoop each egg yolk onto a plate.
  6. Place the egg whites cooked in the dish where they will be served.
    deviled eggs ingredients.
  7. Cut the avocado in half, discard the pit, and mix the avocado with the egg yolks. Mash with a fork and season with lemon, salt, and mayonnaise to taste.
  8. Pour the avocado mixture into a plastic or pastry bag with a star tip.
  9. Cut a corner of the plastic bag or, using the pastry bag fill the egg whites with avocado mixture and garnish with pomegranate.
    Pastry bag filled with the avocado filling.
  10. I recommend filling the egg whites just before serving. But you can keep the avocado mixture in the bag in the fridge for several hours (remember to extract all the air before closing).
    Avocado deviled eggs


This post was in collaboration with Latina Bloggers Connect and Avocados from Mexico in 2012. All stories and opinions are only mine.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stove
  • Cuisine: Latin Food

Keywords: Avocado deviled eggs

The Chilean Kitchen*


If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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