4.75 from 4 votes

Avocado Deviled Eggs

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Avocado Deviled Eggs are a brilliant and easy way to spice up the appetizer party platter with a unique twist on an old favorite.

No mayo needed, these creamy, delicious, healthy deviled eggs that are also KETO friendly, low carb, and ready to make regular deviled eggs sit on the back burner.

how to make avocado deviled eggs.

Avocado Deviled Egg Ingredients

  • 6 hard-boiled eggs
  • 1 ripe avocado
  • 1/4 cup sour cream
  • Juice of 1/2 lime
  • Salt and black pepper to taste
  • Paprika for garnish
  • Optional: chopped cilantro, paprika, or crispy bacon for garnish

How to make Avocado Deviled Eggs

Prepare the Eggs: Start by boiling your eggs. For perfectly hard-boiled eggs, place them in a pot of water, bring to a boil, then simmer for 12 minutes. Once done, cool the eggs in an ice bath before peeling them.

Create the Filling: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a food processor.

Add the fresh avocado, sour cream, lime juice, salt, and pepper to the food processor. Process for about 20 seconds, then scrape down the sides of the bowl. Process for another 20 seconds or until the mixture is smooth and creamy.

adding all ingredients to avocado deviled eggs in a food processor.

Fill the Eggs: Transfer the avocado mixture to a piping bag fitted with a large tip, or simply use a spoon to fill each egg white half with the mixture.

If you’re using a piping bag, pipe the filling into the egg whites. You can mix up the star tips till you find which decoration shape you like.

adding deviled egg in a piping bag.

Garnish: Sprinkle the filled eggs with a bit of paprika and optionally, chopped cilantro.

Expert Tips for Perfect Deviled Eggs

  • Boiling Eggs: Boil your eggs ahead of time and store them in the fridge. This makes the assembly quick and easy.
  • Prevent Browning: The avocado filling can brown if made too far in advance. Consider making these deviled eggs the same day you plan to serve them, or store them with a light sprinkle of Fruit Fresh to maintain the green color.
  • Filling Alternatives: While this recipe uses sour cream, you can substitute it with Greek yogurt or even return to a traditional mayo if you prefer like an egg salad sandwich recipe.
  • Topping Ideas: For an extra burst of flavor, sprinkle the tops of the eggs with smoked paprika, add a touch of spicy cayenne, finish with crispy bacon pieces, or crumble blue cheese, feta cheese, or goat cheese on top. Bacon avocado deviled eggs sounds so good!
avocado deviled eggs recipe without mayo.

Turn these into Mexican deviled eggs by using guacamole over fresh avocado!

What piping bag tip was used for these Mexican Deviled Eggs?

I used Wilton 2D in an 18″ pastry bag. You may have leftover filling with this one. The leftovers would be really good spread on a chicken club sandwich recipe.

avocado deviled egg yolks in a piping bag.

What dishes go well with Avocado deviled eggs?

Deviled eggs are a classic appetizer that also pairs wonderfully with BBQ dishes, fresh salads, and a variety of party snacks.

deviled eggs on a plate
4.75 from 4 votes

Avocado Deviled Eggs


Prep Time 15 minutes
Total Time 35 minutes
boiling eggs 20 minutes
Avocado Deviled eggs made with avocado and sour cream are a brilliant and easy way to spice up the appetizer party platter with a unique twist on an old favorite. No mayo needed to create a creamy delicious deviled egg that is KETO friendly, low carb appetizer.

Ingredients
 

  • 6-8 hard boiled eggs
  • 1 large avocado
  • 1/3 cup sour cream
  • 1/2 of a lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • paprika topping

Instructions

  • Start by boiling your eggs. Place them in a pot of water, bring to a boil, then simmer for 12 minutes. For perfectly hard-boiled eggs that are easy to peel, consider using a pressure cooker. Once done, cool the eggs in an ice bath before peeling them.
  • Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a food processor.
  • Add the avocado, sour cream, lime juice, salt, and pepper to the food processor. Process for about 20 seconds, then scrape down the sides of the bowl. Process for another 20 seconds or until the mixture is smooth and creamy.
  • Transfer the avocado mixture to a piping bag fitted with a large tip, or simply use a spoon to fill each egg white half with the mixture. If you’re using a piping bag, it helps to pipe the filling into the egg whites for a neat and decorative look, especially if serving at a party. I used a Wilton 2D in an 18" pastry bag.
  • For an extra burst of flavor, sprinkle the tops of the filled eggs with paprika or smoked paprika. Add a touch of spicy cayenne if you like some heat. Finish with crispy bacon pieces for added texture, or crumble blue cheese, feta cheese, or goat cheese on top for a rich, savory touch.

Notes

  • You may have left over filling with this one. The left overs would be really good spread on a meat sandwich.
  • To prevent the avocado filling from browning, consider adding a light sprinkle of Fruit Fresh during the processing.

Nutrition

Serving: 12eggs | Calories: 92kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 128mg | Sodium: 133mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.75 from 4 votes
4.75 from 4 votes (4 ratings without comment)

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