St Patrick's Deviled Egg Recipe To Show Off Your Irish Side



When Mom made corned beef and cabbage, I would politely ask, “Do we have anything else?”

Nobody ever made deviled eggs for St. Patrick’s Day, but with a little luck of the Irish and a ripe avocado, we’re out to change that.

After you’ve peeled the perfect egg with the Negg®, simply follow the recipes below to make everyone happy on St, Patrick’s Day.  Oh, and don’t forget the green beer.

Avocado-Tarragon Deviled Eggs

These little devils may be a departure from the traditional St. Patrick’s Day treat, but the avocado gives them the green color you want, and your guests will appreciate this unique twist on deviled eggs.






    12 hard-cooked eggs, peeled with yolks separated
    1/2 cup mayonnaise
    1 1/2 teaspoons rice wine vinegar
    1 1/2 teaspoons Dijon mustard
    1/8 teaspoon kosher salt
    1 1/2 ripe avocados
    3 3/4 teaspoons fresh lime juice
    Dash of hot sauce
    1 teaspoon dried tarragon
    Salt & pepper to taste
    Fresh flat-leaf parsley leaves


    1. Combine the yolks, mayonnaise, rice wine vinegar, Dijon mustard and a dash of salt.  
    2. .Mash the avocados and lime juice together and add in to your deviled egg mixture.
    3. Add a touch of hot sauce and tarragon for a final kick and you’re ready to pipe these deviled eggs in no time. Garnish with the parsley.

      Hack:  The yolks and avocado must be without lumps in order to use a piping bag and tip.  I use a small blender to mix the two and make certain they are totally smooth.

    Yield: 24 deviled eggs


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