If you love deviled eggs and you love avocado, these avocado deviled eggs are going to blow you away!
Avocado deviled eggs are rich, creamy and satisfying, with no mayo required. Plus, avocados are rich in nutrients (20 different vitamins and minerals) and healthy fats.
While it seems that almost everyone loves a traditional deviled egg, it’s always nice to switch things up and try something new – and these avocado deviled eggs are the perfect choice!
These avocado deviled eggs are going to be the hit of your Easter brunch or summertime barbeques! With the healthier addition of avocado instead of traditional mayo or Miracle Whip, why not spice up your life a little?
There’s just something about this combination that works so well! Perhaps guacamole is the first thing that pops in your mind when you think of avocados, but they are so much more than that.
These avocado deviled eggs are a fresh, healthier spin on traditional deviled eggs. Even if you’re not currently watching what you eat, I think it’s so thoughtful to give your guests with dietary restrictions a few delicious choices.
You never know if any of your guests are currently trying to eat healthier or struggling with allergies, and giving them a few options that feel special can really go a long way!
The avocado makes a world of difference and I know you’ll enjoy them as much as we do.
Ingredients and Substitutions
- Eggs – Hardboiled
- Avocado – Halve it and remove the pit.
- Mustard – I like a coarse mustard for a little texture. Choose your favorite!
- Garlic Powder – Read more about garlic in this complete Garlic Conversion Guide.
- Onion Powder – Dried onion power adds a lot of flavor.
- Lime Juice – Fresh squeezed is always best, but you can take a shortcut and use bottles if you’d like.
- Salt and Pepper – To taste
- Paprika – for sprinkling over the eggs before serving.
Variations
- Replace the spices with 2 teaspoons of Fiesta Ranch Seasoning.
- Try smoked paprika over the top for an added layer of flavor.
How to Make Avocado Deviled Eggs
- Peel your boiled eggs and cut into half lengthwise. Remove yolks and place them in a bowl. Place egg halves on a platter.
- Blend avocado, mustard, garlic powder, onion powder and lime juice into egg yolks until smooth. Salt and pepper to taste.
- Put in a piping bag or ziplock with the tip snipped and pipe into egg halves.
- Garnish with paprika.
Tips
- Choose a ripe avocado! The best trick for finding a perfectly ripe avocado at the last minute? Search in the organic section of your grocery store, as I have found that those are more likely to be ripe!
- Learn How to Cut an Avocado, the easy way!
- Use older eggs. They are so much easier to peel!
- Optional: garnish with a sliced olive, paprika, salt and pepper or a drizzle of olive oil.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Try these avocado deviled eggs, where we replace the mayo with creamy, nutritious avocado! It’s an easy substitute and you’ll never miss the mayo or Miracle Whip.
Two of the best tips for easier peeling – first, choose eggs that are a little older. The freshest eggs are more difficult to peel! Secondly, add the eggs to water that is already boiling, instead of bringing the water to a boil with the eggs already inside the pot.
Dietary Considerations
- Vegetarian
- Dairy Free
- Gluten Free
- Nut Free
How to Store
- Room Temperature – You can leave these deviled eggs out at room temperature for up to two hours while serving.
- Refrigerator – Enjoy these deviled eggs within 48 when they are at their most fresh, but they can be eaten for up to four days if they are stored in an airtight container in the refrigerator.
- Freezer – Deviled eggs shouldn’t be frozen. The texture and flavor of the boiled egg whites just doesn’t freeze well.
Don’t Skip These: Planning a holiday dinner menu? Check out my incredible round-up of 40+ Easter Side Dishes!
More Healthy Appetizers
Avocado Deviled Eggs
Ingredients
- 12 eggs hardboiled
- 1 avocado halved
- 1 tablespoon coarse mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lime juice
- salt and pepper to taste
- paprika
Instructions
- Peel eggs and cut into half lengthwise. Remove yolks and place them in a bowl. Place egg halves on a platter.
- Blend avocado, mustard, garlic powder, onion powder and lime juice into egg yolks until smooth. Salt and pepper to taste.
- Put in a piping bag or ziplock with the tip snipped and pipe into egg halves.
- Garnish with paprika.
Julie’s Tips
Tips
- Choose a ripe avocado! The best trick for finding a perfectly ripe avocado at the last minute? Search in the organic section of your grocery store, as I have found that those are more likely to be ripe!
- Learn How to Cut an Avocado, the easy way!
- Use older eggs. They are so much easier to peel!
- Optional: garnish with a sliced olive, paprika, salt and pepper or a drizzle of olive oil.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
46kcal = 46,000 calories.
A regular deviled egg with mayo is about 63 calories or .063 kcals.
I plan to make these a day or two for a Social, but I’m certain each egg or ALL 24 eggs are NOT 46,000 calories or 46 kcals.
Also, the “Contact” link on any of you websites does not work . . . for me, anyway.
Sincerely,
JKN
Hi JKN! A kcal is a kilocalorie, commonly called a calorie. 1,000 calories is written as 1,000kcals. These are 46 calories or 46 kcals, the standard metric.
Yum, this will be on our menu Sunday.
I always look forward to the excuse to make all the appetizers – for dinner!