Published: · Modified: by Sherri · This post may contain affiliate links · 98 Comments
Jump to Recipe
These delicious and healthy Avocado Deviled Eggs are perfect for a low-carb snack or an easy appetizer at your next party or holiday dinner. Made with creamy avocado and seasoned with just a few spices, they are must-try for any avocado lover!
After making these Hard Boiled Eggs in the oven, there was no question that I would put them to good use. Since I love deviled eggs and I love avocado, I could think of no better thing to make than these little nuggets.
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send the recipe straight to your inbox! (plus more new recipes sent weekly!)
Table of contents
- Best Avocado Deviled Eggs
- How to Make this Deviled Eggs Recipe
- What goes good with Avocado Deviled Eggs?
Best Avocado Deviled Eggs
These deviled eggs are a fabulous alternative to traditional deviled eggs! They are made with no mayo, instead using avocado to give them the perfectcreaminess.
They kind of have aguacamoletaste to them with the cilantro and lime juice added. If you are not a cilantro fan, you can definitely leave that out. Adding a dash of taco seasoning or a dash of cumin is also great!
You can also just make them exactly like regular deviled eggs with your favorite pickle relish and a tad of mustard.
How to Make this Deviled Eggs Recipe
Remove the shells from the hard-boiled eggs.
Slice the peeled eggs lengthwise and carefully remove the cooked yolks, placing the yolks in a mixing bowl.
Add the avocado to the bowl and mash with a fork until it’s a smooth consistency.
Then add the remaining ingredients and mash stir together until blended
Spoon the mixture into the egg halves. Then sprinkle with paprika if desired.
Pro Tips:
Store them in an airtight container in the refrigerator for up to 3 days. I love this Rubbermaid Egg Keeper Container for storing them in.
If you are planning to make these for a party, I would prep and peel your hard-boiled eggs the day before or the morning of. Then prep the filling as close as you can to when you will be serving them. Although the lime juice helps keep them fresh a little longer, avocadoes do unfortunately oxidize and turn browner as the hours go by. They will stay nice and pretty for a few hours though.
What goes good with Avocado Deviled Eggs?
Deviled Eggs are a wonderful addition to any Holiday dinner or Summer barbeque. Serve it along with Balsamic Broccoli Slaw, Potato Salad or this Quinoa Tabouli Salad.
Deviled Avocado Eggs
These Deviled Avocado Eggs are a fabulous, healthy alternative to traditional deviled eggs! They are made with no mayo, instead of using avocado, to give them the perfectcreaminess.
5 from 134 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 3
Calories: 185kcal
Author: Sherri Hagymas
Ingredients
- 3 hard boiled eggs cut in half
- 1 large avocado
- 2 teaspoon lime juice
- 1 teaspoon cilantro
- Pinch of garlic powder salt and pepper
- Sprinkle with paprika optional
Instructions
Remove the shells from the hard-boiled eggs.
Slice the peeled eggs lengthwise and carefully remove the cooked yolks, placing the yolks in a mixing bowl.
Add the avocado to the bowl and mash with a fork until it's a smooth consistency.
Then add the remaining ingredients and mash stir togther until blended
Spoon the mixture into the egg halves. Then sprinkle with paprika if desired.
Notes
Store them in an airtight container in the refrigerator for up to 3 days. I love this Rubbermaid Egg Keeper Container
for storing them in.
If you are planning to make these for a party, I would prep and peel your hard-boiled eggs the day before or the morning of. Then prep the filling as close as you can to when you will be serving them. Although the lime juice helps keep them fresh a little longer, avocados do unfortunately oxidize and turn browner as the hours go by. They will stay nice and pretty for a few hours though.
Nutrition
Calories: 185kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 66mg | Potassium: 387mg | Fiber: 4g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 7.7mg | Calcium: 33mg | Iron: 1mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected
More Appetizer Recipes
- French Dip Sliders
- Air Fryer Candied Pecans
- Slow Cooker Candied Nuts
- Garlic Breadsticks
Reader Interactions
Comments
Karen
Sounds delicious. I’m curious if anybody has made these with frozen avocado? I have frozen but not fresh on hand and would like to try these.Reply
Connie
These would be great for St. Patrick’s Day.
Reply
Aicia
Is the nutritional value for one egg or all 3 eggs?
Reply
Thom
Made them for the 4th of July and they all smeared at them until they tasted them. Then they wanted more and more.Reply
Sherri
I love that! It’s hard for some to imagine that they are as wonderful as they are! 🙂
Reply
Sandy
This looks great! Can’t wait to try these eggs!!Reply
Tracy
I hate cilantro. Do you think I could substitute green onion for a little flavor instead?
Reply
Sherri
That think that would be a great substitution!
Tom Sangiorgi
I too have the gene that makes cilantro taste like dumpster juice. I was planning on just leaving the cilantro out but based upon your idea, I may chop up some of the chives that grow perpetually in my terrace garden. Thank you.
U
Yes… I use very fine chopped red onion for color and flavor. I am not a fan of cilantro either
Cheri
I love this recipe and have made them many times!Reply
Ivory
I had to get up, get a napkin, and wipe my mouth, because it’ started watering after viewing these yummy looking avocado devil eggs. Will be making these.
Reply
Orzora Ann
I truly enjoyed making these devil eggs. I have made these before. That’s how good they are
Reply
Sherri
I’m so happy to hear this!
Reply
Ricka
Yummy!!! What’s not to like?? Avocados and deviled eggs. Can’t wait to try this recipe!!Reply
Orzora
I really enjoyed the avocados, devil eggs!
My husband said that they are so delicious ❗❗Reply
Sherri
I’m so happy to hear you like them as much as me!
Reply
Tamala S Abbott
i made these for Easter. We all enjoyed the guacamole flavor. I will make again. Thanks for the recipe.
Reply
Rebecca Smith
Great recipe! This ones a keeper! Thank you!Reply
Sherri
I’m so glad you loved them too!
Reply
Karla
I love egg and with these different recipes I will eat more still.
Reply
Erica Dourado
Wow, what a delight, I want to do it in my house. I love these delicious recipes, thanks for the content!
Reply
Carolyn
I’m wondering how you keep the avocado from turning brown? I’m making these for a bridal shower tomorrow and want them to look fresh!
Reply
Carolyn
And if the lime juice does it, is it better to have fresh squeezed or bottled?
Reply
Sherri
Hi! The lime juice is what helps and I have used either fresh or bottled. (I prefer fresh though) Unfortunately the avocado will darken some. If it’s possible, I would prep the eggs prior and have them all cut in half. Then mix the filling tomorrow before the shower for the “freshest”
Reply
Fonte Original
Woooww delicious recipe! thank youReply
« Older Comments
