Avocado Deviled eggs is 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 and ready to make its debut.
Give my kids good old fashioned chips and dip for their appetizers. But me? No, I love options like chocolate chip cheese balls, bacon wrapped jalapenos, and cocktail meatballs. In other words, bring on the flavor!
These avocado deviled eggs certainly do that. In a delicious twist on a fall favorite, you can pile these up on your appetizer offerings and let everyone ooh and ahhh exactly what is in them. Plus, do not forget to add a little crispy topping of bacon to your deviled eggs for a flavor and texture burst!
Avocado Deviled Eggs
While deviled eggs are pretty much perfect on their own, don’t be afraid to add a little slice of pepper! So tasty!
Ingredients:
- 6-8 hard boiled eggs
- 1 avocado
- 1/3 cup sour cream
- 1/2 of a lime
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- paprika
TIPS FOR DEVILED AVOCADO EGGS:
- I used was Wilton 2D
in an 18″ pastry bag. You may have left over filling with this one. The left overs would be really good spread on a meat sandwich. - The filling will brown. It may take a bit, but it will brown. I’d suggest using Fruit Fresh. Toss this in when you puree it all in the food processor.
Dietary: These avocado deviled eggs are Low Carb, KETO Friendly, and Gluten Free Side Dish! Remember by pinning this special PIN!
Disclaimer: Dietary information provided by Carb Manager. If you are on a KETO or Low Carb diet, always make sure to double check your own information with this or My Fitness Pal based on the brands and weights you use. I am not responsible for the calculations but do try to provide as much information as possible for readers to make informed decisions.
Deviled Eggs with Avocado
Peel eggs and discard shells.
Cut eggs in half and put the yolk into a food processor and the white halves onto a plate.
Add avocado, sour cream, juice of half a lime, salt and pepper to the food processor.
Process for 20 seconds and then scrape down the sides of the bowl.
Process for another 20 seconds making sure everything is smooth.
Place a large tip into a disposable piping bag and fill the bag with the filling.
Pipe into the egg white shells.
Sprinkle with paprika if desired.
Makes 12-16 deviled eggs
And don’t forget to try my deviled eggs dip too!
Avocado Deviled Eggs
Avocado Deviled eggs is 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 and ready to make its debut.
Ingredients
- 6-8 hard boiled eggs
- 1 avocado
- 1/3 cup sour cream
- 1/2 of a lime
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- paprika
Instructions
- Peel eggs and discard shells.
- Cut eggs in half and put the yolk into a food processor and the white halves onto a plate. Add avocado, sour cream, juice of half a lime, salt and pepper to the food processor. Process for 20 seconds and then scrape down the sides of the bowl.
- Process for another 20 seconds making sure everything is smooth.
- Place a large tip into a disposable piping bag and fill the bag with the filling. Pipe into the egg white shells. Sprinkle with paprika if desired.
- Makes 12-16 deviled eggs
Notes
I used was Wilton 2D in an 18" pastry bag. You may have left over filling with this one. The left overs would be really good spread on a meat sandwich.
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