If you’re going to attend or host a St. Patrick’s Day potluck, then these **St. Patrick’s Day Deviled Eggs** recipe are a fun appetizer to celebrate the occasion! Featuring a bright green avocado and herb filling, there’s no food colouring in sight to get these satisfying delights!

If you want to make your St. Patrick’s Day party memorable this year, then you need to try this easy St. Patrick’s Deviled Eggs recipe!

I love all sorts of egg recipes - eggs are indeed a super food! I love special occasions because they’re definitely the perfect opportunity to experiment in the kitchen and really allow your creativity to shine! As I mention in my Make Cooking Fun! free motivational guide, when it comes to preparing food for a dinner party or some other occasion, a key skill to master when there’s a lot going on in the kitchen to host is organization. The worst thing that can happen before a party is to feel frazzled with everything going on. That’s why I recommend you get ahead where you can and make things as easy as possible for you without sacrificing deliciousness. You’ll get all of that by making this avocado-filled St. Patrick’s Deviled Eggs recipe! If you want to put your heart on a plate for your party this year, then I definitely recommend you try out as part of your Live to Cook one month challenge! Get started for free today by signing up to my email newsletter, plus you’ll receive all of my latest recipes directly to your inbox!

If you’re looking for a delicious and unique yet easy and fast to prepare appetizer for your next St. Patrick’s Day gathering, then this St. Patrick’s Deviled Eggs recipe will tick all the boxes! To guarantee success, I highly recommend you watch the video tutorial at the bottom of this post, as deviled eggs do require a bit of a delicate touch! If you’re not already, it would mean a lot to me if you could please subscribe to my YouTube channel, and be sure to hit the bell button so you receive the notifications for when all of my video recipes go live! Let’s get cooking!

What are deviled eggs?

I didn’t know this until I first made deviled eggs with my Instant Pot Deviled Eggs recipe, but Deviled Eggs sure have an interesting history! The North Carolina Egg Association states that deviled eggs date back all the way to Ancient Rome! Ancient Romans would prepare and serve boiled eggs with spicy sauces at the beginning of meals for guests. Wealthy Romans would frequently enjoy eggs prepared like this, and they had a saying: “ab ova usque ad mala”, which translates to “from eggs to apples,” referring from eggs commencing the meal and apples ending the meal as dessert.

Fast forwarding to the 13th century, Spaniards would pound boiled egg yolks with cilantro, pepper, coriander and onion juice, topped with a fermented barley or fish sauce, oil and salt. Then, the mixture would be stuffed into the eggs, and the halves would be attached with a stick and a sprinkling of pepper. The stuffed eggs trend kept growing in popularity across Europe, with variations of fillings including raisins, cheese, and herbs. By the 1800s, the term “deviling” grew in popularity to refer to cooking food at a high speed and making the food spicy. Stuffed eggs grew in popularity in the United States in the mid 19th century, and by the 1940s, mayo became a key element to deviled eggs. If you’re interested in more details on the history of Deviled Eggs, then I recommend you check out this article by NCEGG here.

In essence, the term deviled eggs essentially boils (no pun intended!) down to boiled eggs that are stuffed with a spicy and creamy mixture. While the ancient Romans used to serve Deviled Eggs as an appetizer - and we continue to do so today - there’s nothing that would stop you from enjoying these St. Patrick’s Day Deviled Eggs at any time! You could have them for breakfast or as a side for lunch, or even as a high protein snack. One of my mottos is that there is no good time of year for delicious food! If you want to treat yourself to some special deviled eggs, then you’ve come to the right place with these avocado deviled eggs - despite that I have St. Patrick’s Day in the name!

Why You’ll Love This St. Patrick’s Day Deviled Eggs Recipe!

Easy and quick make: Deviled eggs are an easy to make appetizer that are loved by all! They should only take about 30 minutes to make, and they are make-ahead friendly! That means you could prepare your appetizers for your St. Patrick’s Day party and then focus on other dishes that would need to be served fresh closer to serving time.
Healthy: These St. Patrick’s Deviled Eggs are actually quite nutritious! Eggs are packed with protein and nutrients such as Omega 3 fatty acids. Furthermore, we’ve got avocados in the deviled egg mixture, which are loaded with heart-healthy monounsaturated fats. If you’re using homemade mayo to make the mixture, then that’s even better! Additionally, the parsley contains vitamins K and C, and basil contains anti-inflammatory properties. As we tend to associate green with health, these St. Patrick’s Deviled Eggs are full of positive health benefits! Of course, as you’ll see in the ingredients, there is not a sight of green food colouring! You really don’t need any to get a vibrant bright green colour!
Delicious: This point is pretty self-explanatory! The avocado deviled egg mixture is really delicious, and everyone will be wanting to have seconds!
Colourful and festive: The bright green colour makes this avocado deviled egg recipe amazing for St. Patrick’s Day to celebrate the luck of the Irish! However, if you just wanted to have some green deviled eggs, perhaps for Halloween too, then this avocado deviled egg recipe is an excellent choice!

Dietary Considerations for St. Patrick’s Day Deviled Eggs

These St. Patrick’s Day Deviled Eggs are…

Gluten-free
Keto
High in protein
High in healthy fats

Tools Needed for St. Patrick’s Deviled Eggs

Saucepan
Salt crock
Cutting board
Chef’s knife
Whisk
Measuring spoons
Bowl
Lemon squeezer
Pepper mill
Microplane
Gloves: Recommended if you’re making this for others for good hygiene!
Piping bag: Alternatively, you can use spoons.

Ingredients for Avocado Deviled Eggs

You can find ingredient quantities and save the recipe for later in the FULL PRINTABLE RECIPE CARD at the bottom of this post! The recipe card will also allow you to scale the recipe based on how many deviled eggs you want to make so that you’ve got the right amount of filling no matter if you’re preparing these St. Patrick’s Day Deviled Eggs for a small gathering or a huge potluck - all individual ingredients will automatically be adjusted for you!

Eggs: Hard-boiled eggs are needed here.
Mayonnaise: You can use store-bought mayonnaise, but I recommend that you prepare some homemade mayo for the ultimate freshness!
Dijon mustard
Rice vinegar: Not going to lie this is the only type of vinegar I had on hand, with the exception of regular white vinegar! You can definitely use white vinegar, or even white wine vinegar or apple cider vinegar will work.
Lime juice: Lemon juice also works here.
Parmesan cheese
Avocado
Peppers: You could either use Serrano peppers or Thai green chilies for the spice. I used Thai green chilies.
Salt & pepper: Season to taste.
Basil: Freshly chopped basil leaves.
Parsley: Freshly chopped parsley for garnish.

How to Make ST. Patrick’s Day Deviled Eggs

Boiling The eggs

We’ll quickly go over how to make boiled eggs here. If you want more details on the guide to perfect boiled eggs, I recommend you check out my in-depth guide here. Alternatively, if your stove is busy, then you could even make boiled eggs in the Instant Pot or even the air fryer! Check out how to make Instant Pot boiled eggs here and how to make air fryer boiled eggs here.

Arrange the eggs in a pot in a single layer and fill the pan with water (at least 1 inch in depth)

Cover the pot and bring the water up to a boil.

As soon as the water comes up to a boil, start your egg timer, turn off the heat and remove the pan from the heat.

In the meanwhile, prepare an ice water bath by filling a large bowl with water and ice. After 10 minutes, remove the eggs from the pot of hot water and transfer to the iced water bath.

Cool the eggs for at least 5 minutes and then lightly crack the shell with the back of a spoon or knife.

Then, peel the eggs.

What’s The Best Way to Peel Boiled Eggs?

If you notice that the egg shell is stuck to the whites, then here are some ways to make the shell come off easier! You can peel your eggs in your iced water bath or under running water. Putting the eggs in an ice water bath instantly stops the eggs from overcooking, and this prevents the unpleasant green ring that can appear in an overcooked egg yolk!

Crack the shell and peel out shell from the egg. Peeling the egg while submerged or under running water helps the egg to come off easier.

Making the St. Patrick’s Deviled Eggs

As the eggs boil, prepare the other ingredients for the deviled eggs filling. Slice the lime; slice, pit and cut the avocado into quarters; slice the basil thinly; and finely chop the green chilies.

Slice each egg in half and scoop out the egg yolks into a large bowl. Then, add the mayonnaise, Dijon mustard, vinegar, chopped green chilies, avocado, Parmesan cheese, basil, lime juice and a small pinch of salt and pepper.

Whisk well until the deviled egg mixture has a smooth consistency throughout. Taste and adjust with salt and pepper if necessary.

Arrange the egg white halves on a serving platter. Transfer the deviled egg mixture into a piping bag. Cut a slit at the end of the piping bag and portion dollops of the avocado deviled egg mixture into the egg white halves.

Garnish with parsley.

Enjoy!

Can I make St. Patrick’s Day Deviled eggs in advance?

Deviled Eggs are some of the best appetizers to make in advance! St. Patrick’s Day Deviled Eggs keep really well and they’re easy to transport to parties and potlucks, making them the ideal choice.

How to Store St. Patrick’s Day Deviled Eggs

The best approach to make St. Patrick’s Day Deviled Eggs in advance is to cook the boiled eggs and store the whole boiled eggs in an airtight container in the fridge. When you’re ready to serve, I suggest only then that you prepare the avocado and mayo filling for the St. Patrick’s Day Deviled Eggs. My recommendation is to keep the boiled eggs in the fridge for at most a day ahead of when you’re planning to serve so that they are at their optimal freshness, which is key for your guests!

However, if you really need to make the avocado and mayonnaise yolk mixture in advance, then I recommend you store the egg whites separate in an airtight container, and keep the yolk filling in a sealed plastic bag or the piping bag, ensuring that all the air is squeezed out. You can finish the assembly immediately before serving.

If you have leftover assembled deviled eggs, sandwich two halves together into one and wrap each deviled egg sandwich with plastic wrap. Put all the individually wrapped deviled eggs in an airtight container in the fridge. The deviled eggs will stay fresh in the fridge for up to two days.

tips for Perfect St. Patrick’s Deviled Eggs Without The LUck of The Irish

The longer the eggs have been refrigerated for, the easier they will be to peel.
Transfer the eggs to an ice water bath after cooking to stop the cooking process and prevent a green ring to form outside the yolk that results due to over-cooking.
The eggs will be much easier to peel after you have allowed them to cool down.
Submerging the eggs in water or running cold water can help ensure the egg whites are smooth outside once you peel the eggs in case you are using new eggs.
Avoid overstuffing the eggs with the deviled mixture. Less is more and it will be easier to fill the egg white halves without much of a mess.
Don’t over season with salt and pepper until you have combined all the ingredients for the deviled mixture since the Parmesan cheese and the mustard are also salty.
If you want the flavour to lean more towards the avocado and you want it to be a more natural green, then add more avocado.
Adding chilli oil or chilli flakes can help cut through the tanginess and the richness of the deviled egg mixture.
If you are not using a piping bag, you can scoop in the mixture with 2 spoons. Use one spoon to scoop out a dollop of the avocado deviled mixture, and use the second spoon to slide on the mixture into the egg white halves.

Other Easy Egg Recipes!

Other Perfect Party Appetizers!

Watch How to make St. Patrick’s Day Deviled Eggs Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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eggs, appetizers, sides & snacks, breakfast

American

Yield: 12 halves

Author: Anadi

St Patrick’s Day Deviled Eggs

Enjoy the classic deviled eggs with ease! Learn How to Make Deviled Eggs in the Instant Pot with this easy-to-follow recipe! Peeling the eggs will be a breeze, and this Instant Pot pressure cooking method will save so much time for your important special occasions!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Cook modePrevent screen from turning off

Ingredients

6 hard-boiled eggs, peeled and halved
3 Tbsp mayonnaise (store-bought or homemade)
1/2 tsp Dijon mustard
1/4 tsp rice vinegar
1 tsp fresh lime juice (or lemon juice)
2-3 Tbsp finely shredded Parmesan cheese
1/2 ripe avocado (use 3/4 if you'l like a stronger green colour)
1 small Serrano pepper, or 2-3 Thai green chilies
salt & pepper, to taste
1 Tbsp fresh basil, chopped
2 Tbsp parsley, for garnish

Instructions

To boil eggs on the stovetop

Arrange the eggs in a pot in a single layer and fill the pan with water (at least 1 inch in depth)
Cover the pot and bring the water up to a boil.
As soon as the water comes up to a boil, start your egg timer, turn off the heat and remove the pan from the heat.
In the meanwhile, prepare an ice water bath by filling a large bowl with water and ice. After 10 minutes, remove the eggs from the pot of hot water and transfer to the ice water bath.
Cool the eggs for at least 5 minutes and then lightly crack the shell with the back of a spoon or knife. Then, peel the eggs.

To boil eggs in Instant Pot

Place a trivet in the Instant Pot. Carefully arrange the eggs over the trivet, making sure not to overcrowd the pot.
Add 1 Cup of water. If you are making multiple batches of eggs, make sure after each batch, you have at least 1 cup of water remaining in the Instant Pot.
Close the lid, turn the valve to Sealing mode and press on the Egg setting. If your Instant Pot does not have an Egg setting, select Pressure Cook or Manual mode and set the heat to Normal and pressure to High. Set the cook time to 2 minutes.
Once the timer has gone off, for hard boiled eggs, let pressure release naturally for 8 minutes. In the meanwhile prepare an ice water bath in a large bowl.
Then manually release any remaining pressure and transfer the eggs to the iced water bath. Let cool for at least 5 minutes.
Crack the shell and peel out shell from the egg. Peeling the egg while submerged or under running water helps the egg to come off easier.

To prepare the deviled eggs

As the eggs boil, prepare the other ingredients for the deviled eggs filling. Slice the lime; slice, pit and cut the avocado into quarters; slice the basil thinly; and finely chop the green chilies.
Slice each egg in half and scoop out the egg yolks into a large bowl. Then, add the mayonnaise, Dijon mustard, vinegar, chopped green chilies, avocado, Parmesan cheese, basil, lime juice and a small pinch of salt and pepper.
Whisk well until the deviled egg mixture has a smooth consistency throughout. Taste and adjust with salt and pepper if necessary.
Arrange the egg white halves on a serving platter. Optional: transfer the deviled egg mixture into a piping bag. Cut a slit at the end of the piping bag and portion dollops of the avocado deviled egg mixture into the egg white halves.
If you are not using a piping bag, you can scoop in the mixture with 2 spoons. Use one spoon to scoop out a dollop of the avocado deviled mixture, and use the second spoon to slide on the mixture into the egg white halves.
Garnish with parsley and enjoy!