Avocado Deviled Eggs
These Avocado Deviled Eggs are a creamy, feel-good twist on the classic, made without mayo and packed with fresh avocado, lemon juice, and herbs. Naturally gluten-free, dairy-free, and keto-friendly perfect for any gathering or snack time.
Equipment
- medium pot for boiling eggs
- bowl for mashing filling
- fork or blender for mixing filling
- knife for halving eggs
- spoon or piping bag for filling eggs
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tsp lemon or lime juice
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- salt and pepper, to taste
- smoked paprika, chopped chives, or microgreens (optional for garnish)
Instructions
- Place the eggs in a pot and cover with cold water. Bring to a boil, then remove from heat. Cover and let sit for 10 minutes. Transfer to an ice bath and cool completely.
- Peel the eggs and slice them in half lengthwise. Scoop the yolks into a bowl. Add avocado, lemon juice, mustard, garlic, salt, and pepper. Mash with a fork until smooth, or blend for a silky texture.
- Spoon or pipe the avocado mixture back into the egg whites. Top with paprika, chopped chives, or your favorite garnish.
Notes
To keep the avocado green, use lemon or lime juice and press plastic wrap directly on the surface of the filling. Make the eggs up to 3 days ahead and assemble just before serving. For extra kick, add cayenne or hot sauce. Not freezer-friendly due to avocado texture changes.
Nutrition
Calories: 65kcalCarbohydrates: 0.9gProtein: 3gFat: 5gSaturated Fat: 1.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.7gCholesterol: 95mgSodium: 75mgPotassium: 100mgFiber: 0.8gSugar: 0.2gVitamin A: 180IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg
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