Deviled eggs are the perfect healthy appetizer and snack recipe, but sometimes you want to switch things up. And you’ve seen me do this before with eggs and avocado (I love those two together). I took my classic Egg Salad recipe and made Avocado Egg Salad. And today I’m taking my reader favorite deviled eggs recipe and adding avocado for a guacamole inspired deviled egg. Easy, delicious and a vibrant green.
Avocado Deviled Eggs Ingredients
There’s just a handful of wholesome ingredients in this recipe. Here’s what’s in them:
- Hard Boiled Eggs: boil perfect hard boiled eggs for a firm white and solid yolk.
- Avocado: ripe avocado adds natural creaminess.
- Lime Juice: you could use lemon juice as well, but I prefer lime juice in this recipe.
- Red Onion: I love the bright pop of contrasting color from red onions.
- Cilantro: my favorite herb gives it that guacamole-like flavor.
- Garlic Powder: use garlic powder for a mellow garlic flavor, or minced garlic for a stronger flavor.
- Salt and Pepper: always gotta season with salt and pepper.
These avocado deviled eggs are creamy and mild in flavor (perfect for kids). But you could make them more “deviled” and spicy by adding finely diced jalapeno, sriracha, chili powder or cayenne seasoning. Feel free to tweak to your liking.
Deviled Eggs with No Mayo
If you’re not a fan of mayonnaise, this is the perfect recipe for you. Mayonnaise is replaced by creamy mashed avocado for a healthy fat alternative. It’s easy and delicious.
How Long Will They Last?
Normally you can store deviled eggs for up to two days in a storage container. But because there’s avocado in this recipe, they will oxidize and go brown over time. I recommend making these avocado deviled eggs right before you plan to serve them, just as you would with guacamole. Fresh is best!
Avocado Deviled Eggs
Avocado deviled eggs are an easy, tasty variation of the classic recipe. Just load hard boiled eggs with avocado, red onion, lime juice and cilantro. If two of my best recipes, Guacamole and Deviled Eggs had a baby, this would be it!
- 6 hard-boiled eggs
- 1 avocado
- 1 lime, juiced
- 2 tbsp red onion, finely chopped
- 2 tbsp cilantro, finely chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Bring a pot of water to boil. Once boiling, turn off heat and add your 6 eggs. Turn heat back on and boil for 13-14 minutes. You can read my post about how I make the most perfect hard-boiled eggs.
After 14 minutes, place eggs in an ice bath to prevent further cooking. (You can also prepare the eggs the day before and leave in the fridge overnight.)
While the eggs are cooling, chop the red onion, cilantro and place in a bowl.
Once the eggs are cool, peel the egg shells, and cut the eggs in half. Scoop out the soft yellow yoke in the middle and add to the bowl of onion and cilantro. Place the egg whites aside for the moment.
Cut your avocado in half, remove the seed, and add to your bowl of ingredients. Add the lemon juice over the avocado (to prevent from browning). Lastly, add garlic powder, salt and pepper then thoroughly mix until you have a soft and creamy texture.
Serve immediately, and enjoy!
- 270kcal Calories
- 9g Carbohydrates
- 373mg Cholesterol
- 5g Fiber
- 14g Protein
- 905mg Sodium
- 2g Sugar
You can prepare the hard-boiled eggs the day before and place them in the fridge until ready to make.
The lime juice will help keep the avocado from browning, so feel free to use more if needed.