If you love classic deviled eggs, you’ll love this version, too– even if you’re not a huge avocado fan! The avocado adds creaminess, without a noticeable flavor. Since this recipe skips the mayonnaise, which is made with oil, this recipe is perfect for those with special dietary needs. They also make an easy low-carb snack, for those who need a higher protein option.
Ingredients You’ll Need
This recipe is easy to scale up or down, so if you only have 4 eggs that you need to cook, you can use just a quarter of an avocado mixed into the cooked egg yolks. Or, make more if you’re feeding a large crowd. (Use the + or – button below in the recipe card to change the number of servings.) Adding mustard creates a classic deviled egg flavor and when you use the juice from a jar of bread and butter pickles, you’ll add a hint of sweetness that balances out the tangy flavor. Feel free to taste & adjust the flavor as you go! For more of a Southwest flare, swap the lemon juice for lime juice, and add a pinch of cayenne pepper and some fresh cilantro. You can also add any other seasonings you love, such as onion or garlic powder, for extra flavor.
How to Make Avocado Deviled Eggs
- Cook the eggs. To make hard-boiled eggs, use your Instant Pot to make the process hands-off, or bring a pot of water to a rolling boil. Once the water is boiling, carefully lower the eggs into the water and set a timer for 10 minutes. When the timer goes off, use a slotted spoon to lift the eggs out of the water and immediately place them in a bowl of cold water. Adding ice to the water will cool the eggs down quickly, so they don’t develop a green ring in the yolks. Once the eggs have cooled for 5 minutes, gently crack each eggshell on the counter and remove the shell. It should peel off easily, thanks to the ice bath. Slice each peeled egg in half lengthwise, and collect the cooked egg yolks in a small bowl. Place the cooked egg whites in the fridge to chill while you prepare the filling.
- Prepare the filling. In a mixing bowl, add the avocado, lemon juice, mustard, pickle juice, and salt. Use a fork to mash everything together, then switch to a rubber spatula to help mash everything as smoothly as possible. (Alternatively, you can mix this in a small food processor.) Next, add the cooked egg yolks to the bowl and mash again. You may need to add a tablespoon or two of water to the mixture, to help make it smoother and more fluffy. Then adjust the flavoring, if needed.
- Assemble. Once you like the taste of the filling, spoon it evenly into the egg white halves. (You can use a piping bag for this with a frosting tip if you prefer a fancy look, but it can clog if the filling isn’t smooth.) These avocado deviled eggs are ready to serve right away, or you can keep them chilled in the fridge for up to 48 hours in an airtight container. Garnish with paprika, black pepper, diced red onion, or fresh chives just before serving. Looking for more avocado recipes? Since this recipe only calls for half of an avocado, you can use the other half to make homemade guacamole, add it to a Chocolate Avocado Smoothie, or make a batch of Avocado Pudding. If you try this avocado deviled eggs recipe, please leave a comment and star rating below letting me know how you like it!
