Holiday parties call for showstopping appetizers, and these Christmas Green Goddess Deviled Eggs with Avocado never fail to steal the spotlight. I first made them for our family’s ugly sweater party last year, and now my cousins beg me to bring them to every gathering. The secret? Swapping mayo for creamy avocado and loading up on fresh herbs gives these deviled eggs their vibrant green color and bright flavor that screams “festive.”
What I love most is how they look like little edible Christmas ornaments on the platter. The avocado makes the filling so luxuriously smooth, while the trio of parsley, chives, and dill adds that signature Green Goddess freshness. They’re the perfect balance of familiar comfort food and exciting new flavors that’ll have your guests reaching for seconds (trust me, I’ve seen it happen!).
Why You’ll Love These Christmas Green Goddess Deviled Eggs with Avocado
These aren’t your grandma’s deviled eggs (though she’ll probably beg for the recipe). Here’s why they’ll become your new holiday staple:
- So easy to make, just mash, mix, and fill! No fancy equipment needed
- Fresh, bright flavors. The avocado and herbs taste like Christmas in your mouth
- Gorgeous festive presentation, that vibrant green color screams holiday cheer
- Healthier twist, Avocado replaces mayo for creaminess with good fats
- Crowd-pleaser, even picky eaters go crazy for these at parties
Trust me, once you bring these to one gathering, you’ll be making them every year. They’re that good!
Ingredients for Christmas Green Goddess Deviled Eggs with Avocado
Gathering the right ingredients makes all the difference in these festive deviled eggs. I learned the hard way that using anything less than the freshest herbs just won’t give you that signature Green Goddess flavor pop. Here’s everything you’ll need, measured out the way I’ve perfected after making these dozens of times for holiday parties:
- 6 large eggs, hard-boiled (I always buy them a week early, older eggs peel much cleaner!)
- 1 ripe avocado, mashed (here’s a trick: it should yield slightly when gently squeezed)
- 2 tbsp Greek yogurt (the full-fat kind makes the creamiest filling, but low-fat works too)
- 1 tbsp lemon juice (fresh squeezed, please, that bottled stuff just doesn’t taste the same)
Now for the herb dream team that makes these eggs so special:
- 1 tbsp fresh parsley, finely chopped (curly or flat leaf, I prefer flat for its stronger flavor)
- 1 tbsp fresh chives, finely chopped (those pretty green onion stems work in a pinch)
- 1 tbsp fresh dill, finely chopped (don’t even think about dried, it’s Christmas, treat yourself!)
To bring all these flavors together:
- 1/2 tsp garlic powder (trust me, powder blends better than fresh here)
- 1/4 tsp salt (I use flaky sea salt for that perfect bite)
- 1/4 tsp black pepper, freshly ground if you’re feeling fancy
For the finishing touch:
- Paprika or extra herbs for garnish (I sometimes use edible gold dust around the holidays, so pretty!)
See? Nothing too crazy, but every ingredient plays an important role. The magic happens when they all come together in that creamy green filling!
How to Make Christmas Green Goddess Deviled Eggs with Avocado
Alright, let’s turn these simple ingredients into holiday magic! I promise it’s easier than wrapping presents, and way more rewarding. Follow these steps for deviled eggs that’ll have everyone asking, “How’d you make these so perfect?”
Preparing the Eggs
First, let’s tackle those eggs. I’ve found the key to easy-peel hard-boiled eggs is using eggs that are about a week old (new eggs stick to their shells like glue). Place them in a single layer in a saucepan, cover with cold water by about an inch, and bring to a rolling boil. Once bubbling, turn off the heat, cover, and let sit for exactly 12 minutes. Immediately transfer them to an ice bath; this stops the cooking and makes peeling a breeze.
When they’re cool, gently tap each egg on the counter and roll lightly to crack the shell all over. Peel under cool running water to help remove any stubborn bits. Now the fun part: slice them lengthwise with a sharp knife (wipe it clean between cuts for neat edges). Pop those yolks into a bowl, and set the pretty whites aside on your serving platter. Don’t stress if a few tears, we can hide imperfections under that gorgeous green filling!
Making the Green Goddess Filling
This is where the magic happens! Take your bowl of yolks and mash them with a fork until they’re crumbly. Now add that gorgeous ripe avocado. I like to mash it right in the bowl with the yolks to control the texture. You want it smooth but still with some body, like thick guacamole.
Stir in the Greek yogurt, lemon juice (this keeps the avocado from browning, by the way), and all those fresh herbs. The scent alone will make your kitchen smell like a holiday feast! Sprinkle in the garlic powder, salt, and pepper, then mix until everything is beautifully combined. If the filling seems too thick, add another teaspoon of yogurt or lemon juice. Too thin? A pinch more mashed yolk will fix it.
Assembling and Garnishing
Time to make these beauties shine! You can spoon the filling into the egg whites, but for that fancy bakery look, transfer it to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off). Pipe generous swirls into each egg white, don’t be shy!
For the finishing touch, I like to sprinkle mine with a dusting of paprika for color contrast, or sometimes extra chopped herbs. Around the holidays, I’ve been known to get fancy with edible gold dust or tiny rosemary sprigs to look like Christmas trees. Pop them in the fridge for at least 15 minutes to let the flavors mingle, if you can resist eating them straight away!
Tips for Perfect Christmas Green Goddess Deviled Eggs with Avocado
After making these dozens of times (and learning from all my mistakes), here are my can’t-live-without tips for deviled egg perfection:
- Pick the perfect avocado: It should yield slightly when gently pressed, too hard and it won’t mash well, too soft and your filling gets gloopy. If yours isn’t ripe yet, pop it in a paper bag with a banana overnight.
- Double the lemon juice if making ahead: The acid prevents browning, so I often add an extra teaspoon if I’m prepping these more than 2 hours before serving. Just taste as you go, you still want to taste the herbs!
- Chill your mixing bowl before making the filling: I stick mine in the freezer for 10 minutes first. This keeps the avocado cool and helps everything hold its shape when piping.
- Use a cookie scoop for mess-free filling: My game-changer trick! A small scoop (about 1 tbsp size) portions the filling perfectly into each egg white. Then I just smooth the tops with a butter knife.
- Garnish right before serving: Herbs can wilt and paprika can bleed if added too early. I prep everything, then do my final sprinkles as the guests arrive for that fresh, festive look.
One last secret? Make extra. I always boil 8 eggs instead of 6 because someone (usually me) ends up “testing” the filling… repeatedly. You’ve been warned!
Ingredient Substitutions and Variations
Listen, I’m all about Grandma’s original recipe, but sometimes you’ve got to improvise when the grocery store lets you down or you’re cooking for different diets. Here are my tried-and-true swaps that still keep that festive Green Goddess spirit alive:
When you’re out of Greek yogurt
No yogurt? No problem! Sour cream makes an excellent stand-in; it gives the same tangy creaminess. For my dairy-free friends, coconut yogurt works surprisingly well (just use the plain, unsweetened kind). Even mayonnaise can step in if that’s all you’ve got, though you’ll lose some of that signature tang.
Herb alternatives that still wow
If your parsley went limp (we’ve all been there), try cilantro for a brighter, more citrusy note. Tarragon makes a fancy substitute for dill with its lovely anise flavor. And when chives disappear from the produce section, the green parts of scallions work in a pinch, just chop them super fine.
Avocado emergencies
I once had to make these when all my avocados were rock-hard (thanks, last-minute party invite). A ripe banana + extra yogurt actually worked shockingly well for texture, though the flavor changes completely. For color, I stirred in a handful of baby spinach I’d blended smooth, not traditional, but still green and festive!
Spice it up (or down)
Want to turn up the holiday heat? Add a pinch of cayenne to the filling or smoked paprika on top. For kids or sensitive palates, skip the garlic powder and use sweet paprika instead of regular paprika. My niece loves it when I mix in a teaspoon of honey for a touch of sweetness; she calls them “elf eggs.”
The beauty of these deviled eggs is how forgiving they are. As long as you keep that creamy green base and fresh herb vibe, you can make them your own. Just promise me one thing: never, ever use dried herbs unless it’s a true kitchen emergency. Some substitutions just shouldn’t happen!
Serving Suggestions for Christmas Green Goddess Deviled Eggs with Avocado
Now comes my favorite part, showing off these beauties! I’ve learned that presentation is everything with holiday appetizers. Last Christmas, I arranged mine on a vintage cake stand surrounded by rosemary sprigs and cranberries, and you’d have thought I’d made gourmet art. Here’s how to make your deviled eggs the star of any festive spread:
The perfect holiday platter: Arrange your eggs on a bed of kale or lettuce leaves for instant color contrast. Tuck in some pomegranate arils and star-shaped cookie cutouts for extra Christmas magic. If you’re feeling fancy, place each egg in a mini muffin tin liner; it keeps them from sliding around and looks adorable!
Cocktail pairings that sing: These eggs absolutely shine alongside a crisp prosecco or a gin fizz. The bubbles cut through the richness perfectly. For mocktails, try them with sparkling apple cider; the sweetness balances the herbs beautifully. My uncle always requests his favorite spiced eggnog when I make these, and I won’t say no to tradition!
Create a festive appetizer spread: These play nicely with other holiday bites. I love serving them with:
- Baked brie with cranberry sauce (the ultimate sweet-savory combo)
- Prosciutto-wrapped asparagus spears (fancy but foolproof)
- Spiced nuts (for that satisfying crunch contrast)
- A colorful crudité platter with green goddess dip (double the herby goodness!)
Unexpected but amazing pairings: Last year, I accidentally discovered how incredible these eggs taste with gingerbread cookies; the spices somehow work! For a savory twist, serve them with mini grilled cheese bites or bacon-wrapped dates. Trust me, your guests will lose their minds over these flavor combos.
Pro tip: Set out small appetizer plates with festive napkins; it encourages mingling and prevents that awkward “how do I eat this?” moment. And always make a few extra eggs to stash in the fridge… they somehow taste even better when you sneak one straight from the container later!
Storage and Reheating
Here’s the thing about these gorgeous green deviled eggs: they’re best enjoyed fresh, but with a few smart storage tricks, you can prep them ahead without sacrificing that perfect texture. I learned this the hard way after leaving a batch uncovered in the fridge overnight (let’s just say the avocado turned an unappetizing shade of brown).
For short-term storage: Place your assembled deviled eggs in a single layer in an airtight container. I like to line mine with a paper towel to absorb any excess moisture. They’ll keep beautifully for up to 2 days in the fridge. Pro tip: Wait to add any delicate garnishes like fresh herbs until right before serving, as they tend to wilt.
For make-ahead prep: If you want to get a head start, you can boil and peel the eggs up to 3 days in advance (store them whole in cold water in the fridge). Make the filling separately up to 1 day ahead, but press plastic wrap directly onto the surface to prevent browning. Assemble everything the day of your event for that just-made freshness.
Important note: These are meant to be served chilled, so please don’t try to reheat them! The avocado can get weirdly warm, and the texture turns… let’s just say unappealing. If they’ve been out at room temperature for more than 2 hours, it’s safest to toss any leftovers (though in my experience, there are never leftovers!).
One last storage hack: If you’re transporting these to a party, nestle your container in a cooler with ice packs. Nothing ruins holiday cheer faster than lukewarm deviled eggs sliding around in the car!
Nutritional Information for Christmas Green Goddess Deviled Eggs with Avocado
Let’s be real, we’re not eating deviled eggs for diet food, but it’s nice to know these festive bites pack some nutritional punch along with all that flavor! Based on my favorite brand of ingredients, here’s what you’re getting in each serving (that’s 2 halves, because let’s be honest, who stops at just one?):
- Calories: 120 (perfect for guilt-free holiday nibbling)
- Protein: 6g (thanks to those mighty eggs and Greek yogurt)
- Healthy fats: 9g (mostly from the avocado, the good kind!)
- Carbs: 3g (with 2g fiber from the avocado and herbs)
- Sugar: 1g (just from the natural sugars in the ingredients)
- Sodium: 150mg (easy to reduce if you’re watching salt intake)
A few important notes about these numbers: Your exact nutrition will vary depending on the brands you use (like full-fat vs. low-fat yogurt) and how generous you are with the filling. I’ve calculated this using large eggs, a medium-sized avocado, and full-fat Greek yogurt because, well, it’s Christmas!
What I love is that, unlike traditional mayo-heavy deviled eggs, these get their creaminess from avocado’s monounsaturated fats. Those fresh herbs aren’t just for flavor, they add antioxidants, too. And the eggs? Packed with protein to keep you satisfied between holiday cocktails.
Remember: Nutrition info is just a guideline. If you’re tracking closely, plug your exact ingredients into a calculator. But during the holidays, I say enjoy every delicious bite, you can always take an extra lap around the neighborhood looking at Christmas lights later!
Frequently Asked Questions
I’ve gotten so many questions about these Christmas Green Goddess Deviled Eggs over the years. Here are the ones that pop up most often. Trust me, I’ve tested all these scenarios myself through trial and (sometimes hilarious) error!
Q: Can I make these deviled eggs ahead of time?
Absolutely! You can boil and peel the eggs up to 3 days in advance (keep them whole in cold water in the fridge). Make the filling separately 1 day ahead, but press plastic wrap directly on the surface to prevent browning. Assemble everything the day of your party for the freshest taste and prettiest presentation.
Q: How do I keep the avocado from turning brown?
The lemon juice in the recipe helps, but here’s my secret: I always add an extra teaspoon if I’m making these more than 2 hours before serving. Another trick? Store assembled eggs in an airtight container with a damp paper towel on top before sealing. The moisture creates a protective barrier against air exposure.
Q: Can I use mayonnaise instead of Greek yogurt?
You can, but you’ll lose that signature tangy kick. If you do swap, use 1 1/2 tbsp mayo and add an extra squeeze of lemon juice. Personally? I think the yogurt makes all the difference; it cuts through the richness of the avocado perfectly.
Q: What’s the best way to transport these to a party?
Nestle your egg tray or container in a larger box with ice packs underneath and on top. I sometimes use muffin tins; each egg gets its own cozy compartment! Just wait to add garnishes until you arrive, and bring a little extra filling in a baggie for any last-minute touch-ups.
Q: Can I freeze leftover deviled eggs?
Oh, honey, no! The texture turns absolutely tragic when frozen and thawed. If by some miracle you have leftovers (unlikely!), they’ll keep in the fridge for up to 2 days. My advice? Make fewer eggs or just embrace the delicious “problem” of having to eat them all yourself!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Christmas Green Goddess Deviled Eggs with Avocado: 6 Irresistible Bites
- Total Time: 25 minutes
- Yield: 12 deviled eggs 1x
- Diet: Vegetarian
Description
A festive twist on classic deviled eggs, featuring creamy avocado and fresh herbs for a vibrant green filling. Perfect for holiday gatherings.
Ingredients
- 6 large eggs, hard boiled
- 1 ripe avocado, mashed
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Paprika or extra herbs for garnish
Instructions
- Cut the hard boiled eggs in half lengthwise. Remove yolks and place them in a bowl.
- Mash the yolks with a fork. Add avocado, Greek yogurt, lemon juice, herbs, garlic powder, salt, and pepper. Mix until smooth.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with paprika or extra herbs for garnish.
- Chill for 15 minutes before serving.
Notes
- Use fresh herbs for the best flavor.
- If the filling is too thick, add a little more yogurt or lemon juice.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg