Avocado Deviled Eggs

The quintessential Easter appetizer made using avocados instead of mayo. Creamy, a little spicy, and delicious!

I’m obsessed with avocados, but I feel like that’s ok because they are packed with heart-benefiting fats.

Breakfast, lunch, dinner, snack, sauce, side, and desserts… there really isn’t a time where I won’t involve an avocado in my day.

I have been doing springtime/Easter recipes this week since it’s obviously Easter on Sunday, and I decided I’d test out making some deviled eggs.

I’ve never actually made deviled eggs, but they seemed easy enough. However, one little thing bothers me about deviled eggs… mayonnaise. I just don’t love mayo, so I never have it in my house.

And why would I want to go buy it just to use a few tablespoons for some deviled eggs?

Enter the trusty avocado. It’s creamy and filling like mayo, but it has a lot more nutritional value and taste.

These turned out delicious and wonderful. I think it’s fun that they’re green and not just your regular deviled eggs, but they don’t have too much of an avocado flavor.

Now I know some people don’t like to hard boil eggs because they’ve had bad experiences with hard boiled eggs like a weird green ring around the yolk, not peeling well, not cooking all the way through, etc.

I find that the perfect hard boiled egg happens if you fill a pot with cold water and turn on high. Heat until the water is hot, then carefully add the eggs. Bring to a boil and cover. Remove from heat. Let this sit for about 13-15 minutes. Then drain the hot water and submerge eggs in cold water. Let them sit for a minute or two and then peel them. I typically peel them under cold running water or submerged in cold water.

This works for me pretty much every time. It almost always works like a charm and requires no extra tricks and or ingredients {like adding baking soda or something else}.

So maybe you want to try a new deviled egg, or you don’t want to buy mayo just for an appetizer, or you just love avocados. All good reasons {plus a few more I didn’t list} for why you should try these delectable little eggs.

Side note: next time I make these, I’ll probably add in a little bit of minced jalapeños to add a little more spicy or “devil,” if you will, to the eggs 😉

Avocado Deviled Eggs

The quintessential Easter appetizer made healthier using avocados instead of mayo. Creamy, a little spicy, and delicious!

Print Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8

Author: Meme

Ingredients

• 8 large eggs
• 1 medium avocado
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp cayenne pepper or less if you don't want spicy
• dash nutmeg optional
• dash turmeric optional
• 1 TBSP lemon juice
• 1 green onion chopped
• dash paprika optional

Instructions

• Add the eggs to a pot of cold water. Bring the water to a boil. Remove from heat and cover pot completely.
• Let the eggs sit for 15 minutes, then pour out hot water and rinse eggs in cold water. Let them sit in cold water for a few minutes before peeling.
• Meanwhile, put the avocado in a bowl and mash well.
• Peel eggs. Slice eggs in half, and put 6 egg yolks in the bowl with the mashed avocado {discard the other two yolks}. Stir well to completely combine and mash the yolks and avocado together.
• Season with salt, garlic powder, and cayenne pepper {and optional nutmeg & turmeric, if using}. Add in the lemon juice and green onion. Taste and adjust seasoning as needed.
• Spoon mixture into the egg whites. Sprinkle with paprika if desired. Enjoy!

Notes

*Makes 16 deviled eggs

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme