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avocado deviled eggs

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These quick and easy no-mayonnaise Avocado Deviled Eggs taste so smooth and creamy with the addition of fresh avocado. Full of protein, healthy fats, and fiber, these tasty treats will become your new favorite appetizer. Sometimes referred to as guacamole eggs, they are a delicious twist on classic deviled eggs. I like to serve them for brunches, especially holiday brunches like Easter and Mother’s Day.

(1 rating)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For avocado deviled eggs

  • 6 lg
    eggs
  • 1 md
    avocado coarsely chopped
  • 2 Tbsp
    chopped fresh cilantro (reserve a teaspoon)
  • 1 Tbsp
    lime juice
  • 1/8 tsp
    garlic powder
  • pinch of cayenne pepper
  • kosher salt and black pepper to taste
  • smoked paprika and chopped cilantro (for garnish)
  • slivers of radish (optional)

How To Make avocado deviled eggs

  • 1
    Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil and carefully add the eggs to the steamer basket using a long-handled spoon or tongs.
  • 2
    Cover the pot and steam for 15 minutes. Remove eggs to icy cold water to stop the cooking process, or let the cold water run directly into the pan for several minutes to cool them down.
  • 3
    Peel the eggs and slice them in half, adding the yolks to a medium bowl. Mash the yolks well with a fork. Add the avocado, 5 teaspoons of chopped fresh cilantro, lime juice, garlic powder, and cayenne pepper. Mash everything well with a fork and season with kosher salt and fresh ground black pepper to taste.
  • 4
    Pipe or spoon the mixture into the egg white halves. Sprinkle with the reserved chopped cilantro and paprika. If desired, top with slivers of fresh radish. For best results, serve promptly.
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