Description

Avocado Deviled Eggs combine the classic creamy deviled egg filling with the rich, buttery texture of ripe avocado, enhanced with tangy lime juice and dijon mustard. This healthier twist offers a fresh, flavorful appetizer or snack that is gluten-free, low-carb, and perfect for ketogenic and paleo diets.

Ingredients

Eggs

6 large eggs, hard-boiled and peeled

Avocado Filling

1 ripe avocado, peeled and pitted
1 tablespoon lime juice
1 teaspoon Dijon mustard
1 tablespoon mayonnaise (optional)
1 tablespoon finely chopped red onion
Salt and black pepper to taste
Pinch of garlic powder

Garnish

Paprika or chopped fresh herbs (parsley or chives)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Eggs: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
Make Filling: Add the avocado, lime juice, Dijon mustard, mayonnaise (if using), finely chopped red onion, salt, black pepper, and garlic powder to the yolks. Mash all ingredients together with a fork until the mixture is smooth and creamy.
Fill Egg Whites: Spoon or pipe the avocado mixture evenly back into the cavity of the egg white halves, creating a neat filling.
Garnish and Serve: Sprinkle paprika, chopped parsley, or chives over the filled eggs. Serve immediately, or refrigerate up to 4 hours before serving, covering tightly to prevent browning.

Notes

For extra flavor, add a few dashes of hot sauce or sprinkle crumbled bacon on top.
If avoiding mayonnaise, omit it completely since avocado provides sufficient creaminess.
To prevent browning when making ahead, press plastic wrap directly onto the filling before refrigerating.