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A platter of avocado deviled eggs with vibrant green filling, elegantly garnished with paprika and fresh herbs.
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Avocado Deviled Eggs

Skip the mayo and make avocado deviled eggs. This recipe is delicious, full of flavor, and ready in 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Ice Bath5 minutes
Total Time30 minutes
Course: Appetizer, Snacks
Cuisine: American
Servings: 12 deviled eggs
Author: Andrea Updyke

Ingredients

  • 6 hard-boiled eggs
  • 1 avocado
  • 1 tbsp lemon juice
  • 1/2 tsp granulated garlic
  • 1/4 tsp black pepper
  • 1/5 tsp salt
  • paprika or chili powder to taste

Instructions

  • Place eggs in water on the stove. Turn on heat to high and set timer for 15 minutes.
  • When the timer ends, transfer boiled eggs into a bowl of ice water and let sit for about 5 minutes.
  • Peel the boiled eggs. Then carefully cut them in half.
  • Remove the yolks and place them in a blender. Add diced avocado, salt, pepper, and garlic.
  • Pour in the lemon juice and blend until smooth. Add a little water if needed for consistency.
  • Transfer the avocado mixture to a piping bag with a star tip or use a teaspoon.
  • Fill the eggs with the avocado mixture. Serve immediately, as the avocado may darken over time despite the lemon juice.
  • Garnish with extra black pepper, finely chopped herbs, paprika or chili pepper before serving.

Notes

Refrigerate leftover eggs in an airtight container. Consume within 1-2 days. 

Nutrition

Serving: 1deviled egg | Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 71mg | Potassium: 116mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.4mg