This recipe is the only deviled eggs recipe you’ll need in your recipe box. Why? Because it transforms a southern staple into a healthier version without compromising on the qualities that we all know and love.
These avocado deviled eggs are vegetarian, low-carb, dairy-free, paleo and keto-friendly making them the perfect party food or snack to please a crowd!
I’ve never been one to reach for the deviled eggs plate. Traditionally full of mayonnaise, they’ve never really been my thing. But after embracing all things southern on a recent bachelorette trip in South Carolina, I couldn’t get enough of them and was determined to find a healthier, but equally as delicious way to make them at home.
What’s the one ingredient that I’m always encouraging clients to swap mayo with? Avocado. Just as creamy, mild in flavor, and full of nutrients. Fresh herbs give these deviled eggs a bright pop of flavor and the little bit Dijon mustard goes a long way in keeping some of the tradition in the mix.
Think of this recipe as guacamole stuffed eggs. You can’t go wrong with guacamole, right?!
For this recipe, you’ll need:
Smoked paprika (for garnish and a little smoky flavor)
Healthy fats are a fantastic way to keep your body fueled, full and satisfied. In this recipe, we’re sourcing the fat from both the avocado and egg yolks, as well as protein from the egg whites making these avocado deviled eggs an ideal snack or appetizer.
These avocado deviled eggs can be made ahead of time, however, I suggest consuming them the day of to ensure optimal freshness of the avocado. To make the prep work a little easier, boil the eggs ahead of time, peel, cut in half and separate the whites from the yolk to whip up the avocado filling before serving.
You can always squeeze extra lemon juice on top and cover securely with plastic wrap if needing to store in the refrigerator for longer periods of time. I promise, these avocado deviled eggs won’t last long!Print
- 6 eggs
- 1 avocado
- 1/2 lemon, juiced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons chives, chopped
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon salt
- 1/4 cup filtered water
- smoked paprika, for garnish
- Prepare the eggs by bringing a large pot of water to a boil. Add the eggs and simmer for 2 minutes. Cover and remove from the heat to continue cooking for 11 minutes. Rinse with cold water and place into an ice bath to finish cooling. Peel the eggs, slice in half lengthwise and separate the yolk from the egg whites.
- Add the egg yolks and the remaining ingredients (except for the smoked paprika) to a food processor and pulse until creamy, scraping down the sides as needed.
- Transfer the mixture to a plastic baggie and cut off one corner. Dollop the avocado mixture into the center of each egg half. Garnish with a sprinkle of smoked paprika and leftover cilantro.
- Chill in the refrigerator until ready to serve. These avocado deviled eggs are best enjoyed the same day to ensure optimal freshness.
You could boil and peel the eggs ahead of time to cut down on prep work before serving!