Refresh your taste-buds with these avocado deviled eggs. They’re light and delicious, incredibly smooth and rich with a zing of lime and jalapeño to keep things zesty. These are some of my best deviled eggs, as they’re a unique way to enjoy deviled eggs without mayo.
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Why These Avocado Deviled Eggs Are Amazing:
As you may know, I have about a dozen deviled egg recipes on my site. But this one is special. And here’s why:
- Think of these as guacamole deviled eggs (not just substituting avocado for mayo).
- They’re smooth and creamy, fresh and zesty.
- No one will be able to resist.
- Perfect for appetizers or keto snacks any day of the week.
Ingredients + Variations
Here are some ingredient notes for these avocado deviled eggs without mayo:
- The creamy base: Avocados are nutrient superstars and the PERFECT sub for mayonnaise. When purchasing avocados, opt for Hass (rather than Florida), as they’re significantly creamier and more flavorful.
- The spice: These will add some heat to our delish, but not a ton. If you’re looking for super spicy deviled eggs, add another jalapeno or more cayenne.
- The goodies: It wouldn’t be guacamole deviled eggs if we didn’t add a dash of lime juice and cilantro. You can always add more into the mix–think bacon, smoked salmon, or even shrimp deviled eggs.
Top Tips for Hard Boiled Eggs
- Old(er) hard-boiled eggs (vs. fresh) are easier to peel.
- You can buy hard-boiled and peeled eggs, just check the ingredient list, as preservatives added to these can throw off the taste.
- My favorite way to hard boil eggs? An Instant Pot. It’ll take 5 minutes to come to heat and 5 minutes to cook.
- Egg peel hack: Crack both the top and bottom of the egg, then roll it with your hand on the counter or a plate, gently applying pressure.
Make Ahead Tips
Unlike traditional deviled eggs, this avocado based filling will brown, so these avocado deviled eggs are best made fresh. If you must make them in advance, you can store the filling in a super airtight baggie for 1 day before it starts to change color.
Common Questions + Answers:
- Do I have to use a food processor for the filling? Nope, BUT, it will give you significantly creamier results. Unlike mayonnaise (used in traditional deviled eggs), avocado and egg yolks are difficult to combine, unless you use a high-speed machine like a food processor.
- Do I have to use a piping bag or a resealable bag? No, these will give you “prettier” avocado deviled eggs. Honestly, when I make these for the fam, I usually just spoon the filling into each egg white.
- Are avocado and boiled eggs good for you? This really depends on your eating plan! If (like me) you’re looking for high protein and low carb snacks, then yes, eggs and avocado are a great choice.
- Can deviled eggs be frozen? Whether you’re making avocado or traditional deviled eggs, they aren’t the best to freeze. Eat them fresh, then make a new batch when your cravings strike.
- What to do with leftovers? Make an egg salad, by dicing everything and mixing it together–avocado egg salad is great wrapped in lettuce or serve over a slice of toasted bread.
Avocado Deviled Egg How-to Video:
More Classic Egg Recipes
Avocado Deviled Eggs
Print Recipe Pin RecipeServings :12 Servings
Ingredients
- 12 Large Eggs (Note 1)
- 2 Avocados pitted, (Note 2)
- 3 Tablespoons Lime Juice
- 2 Cloves Garlic minced
- 1/2 Jalapeno deseeded and minced, (Note 3)
- 1/2 Teaspoon Cayenne Pepper
- 1 Teaspoon Kosher Salt
- 1/4 Cup Fresh Cilantro finely chopped
Instructions
- Hard boil the eggs. Cover eggs (12) with 1 ½” of water in a large saucepan. Bring water to a boil, then remove pan from heat and cover it with a lid. Set aside, and allow the eggs to cook like this for 18 minutes. While cooking, prepare a large bowl with ice and cold water. Remove eggs from the saucepan into the bowl of ice water with tongs. Once cool enough to handle (a few minutes) peel the eggs.
- Make the filling. Cut each egg in half lengthwise. Carefully remove the yolks and place them inside a food processor (Note 4). Add avocados (2), lime juice (3 tablespoons), minced garlic (2 cloves), minced jalapeno (1/2 deseeded), cayenne pepper (1/2 teaspoon), and salt (1 teaspoon) and process until creamy smooth. Be sure to pause the processor occasionally to clean off the sides to ensure everything incorporates. Add cilantro (1/4 cup), and pulse a few times. Taste the filling and adjust to your liking (Note 3).
- Fill the eggs. Use a spoon, baggie (with a small hole in the tip, see video), or a piping bag to add filling to the center of each egg white. Sprinkle the top of your eggs with additional cilantro and cayenne pepper. Serve immediately (Note 5) and enjoy!
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Lindsey’s Tips
- Don’t feel like hard-boiling/peeling eggs? Costco and Trader Joe’s both sell hard-boiled and peeled eggs which work for this recipe, just skip step one.
- Avocados. Go for hass! They’re higher in fat, creamier, and more delicious.
- Adjust the spice of this recipe by adding more jalapeno, or including some of the seeds. As is, I’d consider this recipe to have a medium spice level.
- Food processor for the win! Without it, the egg yolk and avocado are difficult to fully combine and can have a gritty texture. If you don’t have a food processor, try an immersion blender, or mashed everything together realllllly well.
- These deviled eggs are best enjoyed immediately, as they will brown in the fridge. To slow down the browning, squeeze extra lime juice over the top of the filling and store them an airtight container.
- Nutritional information is based on 1 egg (or 2 deviled egg halves):
Nutrition
Calories: 118kcalTotal Carbohydrates: 3gProtein: 6gFat: 9gSodium: 258mgFiber: 2gSugar: 0gNet Carbs: 1g
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