Holiday Mini Series: Avocado Deviled Eggs

A few years ago I asked what I could bring to a potluck. The answer I got was “well, since people don’t have a signature side dish, how about your signature dessert?” And I stopped them right there. Ummmm….excuse me!!!! I do have a signature side! It’s the one thing that I bring to every potluck unless I’m bringing a dessert. It’s also the one side dish that I believe is 100%, without a doubt, absolutely mandatory at any Southern family meal:

Deviled. Eggs.

I love making deviled eggs because they’re relatively easy to make. The most stressful part is peeling the eggs. Anyone else get agitated when they don’t peel correctly? But after you peel them, it’s all downhill. The beauty is that they’re easy to make for large groups of people, perfect for a holiday meal. I make a few varieties of them myself, it just depends on who I’m making them for. But today I’ll share the recipe to my most requested one.

Just a warning…my millennial is showing.

Avocado. Deviled. Eggs.

There are three keys to my deviled egg recipe. The first: grate your onion. It brings out the onions flavor. The second: whatever your add in is (bacon, jalapeños, avocado) make sure that you add it in last and don’t over mix it. This creates texture in your egg mixture. And finally: when you boil your eggs, add white vinegar to the water. It makes it easier to peel.

Once again…a nice short intro for you guys. Let me know in the comments if you tried it, or what your favorite side dish is. And now…onto the recipe.

Oh! One last thing…use older eggs. They peel better.


(keep in mind this recipe is for 8 eggs, resulting in 16 halves)

  • 1/3 cup Mayo
  • 1 tbsp Dijon mustard
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 1/2 tsp Relish
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Yellow onion (grated!)
  • 2 tsp White vinegar
  • 1 Avocado
  • 1 tsp Paprika


  1. Place eggs into pot and add water. You want there to be about an inch between the eggs and the surface of your water. Add 2 tsp of white vinegar.
  2. Set the pot on the stove over high heat. Once the water reaches a rolling boil, start a timer for 6 minutes. After 6 minutes, remove from heat, place a lid on top of the pot and set aside for 10 minutes.
  3. While the eggs finish cooking, combine mayo, mustard, garlic powder, onion powder, salt, and pepper into a large bowl.
  4. At the end of 10 minutes, put the eggs in an ice bath (equal parts water and ice) until they are cool. This usually takes a good 5 minutes.
  5. Once eggs are cool, peel and cut in half. Remove the yolk from the whites and add it to your large bowl.
  6. Mix together your mayo, mustard, etc., and egg yolks until you get a smooth mixture.
  7. Peel your yellow onion and grate over top of the bowl. Stir to combine.
  8. Add relish and combine. (Sometimes I add a little extra pickle juice to add flavor)
  9. Cut open the avocado, remove the pit, and dice. Remove from the skin and add to your large bowl. Mix until just combined.
  10. Take a spoon and fill the egg whites with the mixture and sprinkle paprika over top of your eggs.



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