Avocado Deviled Eggs

Delicious, healthy and easy Avocado Deviled Eggs

I have always loved deviled eggs. I love hard boiled eggs in general, but the yummy filling in a deviled egg is such a treat sometimes! They can be a little fattening made the traditional way, so I made up a recipe that uses avocado instead of mayonnaise! The avocado is so rich and creamy and we love them!

To make, first hard boil your eggs. I let mine cool for a few minutes before removing their shells. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side.

Avocado Deviled Eggs The Whites

Peel and pit your avocado and add it to your bowl of yolks.

Avocado Deviled Eggs Healthy Avocado

 

Use a handheld blender (that’s what I use) or a food processor to puree together until smooth and creamy.

Avocado Deviled Eggs

Add sour cream, lemon, and salt and pepper to taste. Mix until smooth.

Avocado Deviled Eggs filling

Spoon yolk mixture into a piping bag with a big star tip. Pipe into the middle of each egg white.

Avocado Deviled Eggs filling piped

Sprinkle with a bit of paprika and seasoned salt and enjoy! Keep them covered in the refrigerator until ready to serve. It is best to serve them the same day that you make them because they do start to brown the next day.

Delicious, healthy and easy Avocado Deviled Eggs

Avocado Deviled Eggs

8 eggs, hardboiled

1 ripe avocado

1/3 cup sour cream

2 teaspoons fresh lemon juice

salt and pepper

paprika

seasoned salt (optional)

Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side.

Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to puree together until smooth and creamy. Add sour cream, lemon, and salt and pepper to taste. Mix until smooth.

Spoon yolk mixture into a piping bag with a big star tip. Pipe into the middle of each egg white. Sprinkle with a bit of paprika and seasoned salt and enjoy! Keep them covered in the refrigerator until ready to serve. It is best to serve them the same day that you make them because they do start to brown the next day.

Delicious, healthy and easy Avocado Deviled Eggs

Comments

  1. says

    I always keep a few hard boiled eggs in my refrigerator, just in case I need one! Now I know exactly what I’m going to do with those eggs today! Thanks for a yummy recipe!

  2. Lynn says

    I love avocado and have been using it in place of mayo in my tuna and chicken salad ever since I first did a Whole 30. I can’t wait to try these! Do you think I could skip the sour cream, to keep them Whole 30 compliant, dairy free, or will the mixture be too thick? By the way, I haven’t ever left a comment but I’ve b a follower for awhile now and just love visiting!

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