Name: Deviled Egg Cupcakes (A Savory Twist on a Classic Treat)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 large eggs (or 8 small eggs); 3 ripe avocados; 2 tbsp freshly squeezed lime juice (or more to taste); 2 tbsp chives, finely chopped; 1 handful fresh parsley, finely chopped; Salt and pepper, to taste; 2 tsp chili flakes; 2 tsp garlic powder; 1 tsp smoked paprika

I love how these deviled egg cupcakes take a beloved classic and turn it into something fun, savory, and completely unexpected. Instead of the traditional creamy filling piped into egg whites, I combine the richness of eggs with creamy avocado and bold seasonings, all presented in a playful cupcake form. They’re a perfect choice for parties, brunch, or whenever I want to surprise my guests with something different.

Why You’ll Love This Recipe

I like this recipe because it turns a familiar favorite into something new and creative. The creamy avocado adds a luxurious texture, while lime juice gives it brightness and balance. The herbs bring freshness, and the spices add a kick that keeps each bite exciting. I enjoy how easy it is to prepare, yet it always feels special and unique.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
6 eggs (large or 8 S-size eggs)
3 avocados (ripe)
2 tbsp lime juice (freshly squeezed)(or more if needed)
2 tbsp chives
handfull parsley (freshly plucked)
salt and pepper (to taste)
2 tsp chili flakes
2 tsp garlic powder
1 tsp smoked paprika

Directions

I start by boiling the eggs until hard-cooked, then I let them cool before peeling.
I cut the eggs in half and scoop out the yolks, setting them aside in a mixing bowl.
I mash the ripe avocados with the egg yolks, lime juice, garlic powder, chili flakes, smoked paprika, salt, and pepper until smooth and creamy.
I finely chop the chives and parsley and fold them into the mixture for freshness.
I spoon or pipe the mixture back into the halved egg whites, shaping them to look like little savory “cupcakes.”
I sprinkle extra chives, parsley, or paprika on top for garnish before serving.

Servings and Timing

This recipe makes about 12 deviled egg cupcakes, depending on the size of the eggs used. It usually takes me 20 minutes to prepare and about 10 minutes to cook the eggs, so the total time is around 30 minutes.

Variations

I sometimes swap avocado with Greek yogurt for a tangier filling. If I want extra heat, I add diced jalapeños instead of just chili flakes. For a smoky version, I mix in a touch more smoked paprika or even roasted red peppers.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. Since avocados can brown, I usually press a piece of plastic wrap directly against the filling to keep it fresh-looking. I don’t reheat them, as they are meant to be served chilled.

FAQs

Can I make these ahead of time?

Yes, I often prepare the filling a few hours in advance and store it in the fridge, then pipe it into the eggs just before serving.

How do I keep the avocado from browning?

I always add enough lime juice to the mixture and press plastic wrap directly onto the surface to slow down browning.

Can I make this recipe without avocado?

Yes, I can replace avocado with Greek yogurt, cream cheese, or even hummus for a different twist.

Are these suitable for parties?

Definitely, I find them perfect for gatherings since they look fancy and are easy to grab and eat.

What can I garnish them with besides herbs?

I like using paprika, sesame seeds, crumbled feta, or even microgreens for variety.

Can I make them spicier?

Yes, I add more chili flakes or even fresh diced chili peppers if I want an extra kick.

Do they need to be refrigerated?

Yes, since they contain eggs and avocado, I always store them in the fridge until serving.

How long can they sit out?

I try not to leave them out for more than 2 hours to keep them safe and fresh.

Can I use quail eggs for mini versions?

Yes, I love using quail eggs for bite-sized deviled egg cupcakes, especially for party platters.

Conclusion

I really enjoy making these deviled egg cupcakes because they bring a playful, modern twist to a classic appetizer. The combination of eggs, avocado, herbs, and spices creates a creamy, flavorful bite that always impresses. Whether I make them for brunch, snacks, or parties, they never fail to disappear quickly from the table.