Avocado Deviled Eggs
These avocado deviled eggs are a delicious and healthy alternative to the classic recipe. They feature a creamy filling made with avocado, lime, cilantro and paprika – no mayo needed!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Appetizer
Cuisine: American
Keyword: Avocado Deviled Eggs
Servings: 6
- 6 large eggs
- 1 medium ripe avocado peeled and pitted
- 1 ½ Tablespoon freshly squeezed lime juice
- 2 Tablespoons cilantro finely chopped, plus more for topping
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- Black pepper to taste
- Smoked paprika for serving
Add eggs into a medium pot and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
Once the time is up, transfer the eggs to a colander under cool running water or a bowl full of ice water to stop the cooking.
Split hard boiled eggs in half lengthwise with a knife.
Remove yolks from the eggs, adding them to a medium mixing bowl.
Add avocado, 1 Tablespoon lime juice, cilantro, garlic powder and salt to the bowl with the yolks. Smash everything together with a fork. If the mixture seems too dry add another 1/2 Tablespoon lime juice. Season with pepper to taste.
Fill each hard boiled egg white with the avocado mixture using a spoon. Alternatively, you can add the yolk mixture to a piping bag or plastic bag and cut the corner off to create a piping bag. When ready to serve, pipe the filling into the eggs.Garnish with additional cilantro and smoked paprika. Enjoy!
Serving: 1egg | Calories: 114kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 186mg | Sodium: 170mg | Potassium: 203mg | Fiber: 2g