Avocado Deviled Eggs (no mayo!)

These Avocado Deviled Eggs are made without mayo, but still have the classic flavor I grew up with. I love how easy they are to make, using creamy avocado in the filling!

Avocado Deviled Eggs (no mayo!)

How Are Deviled Eggs Made?

Traditional deviled eggs are made with the yolks from hard boiled eggs, mixed with mayo, mustard, and some sort of acid, like lemon juice or vinegar. The mixture then gets piped back into the hard boiled egg whites for a flavorful appetizer.

Avocado Deviled Eggs (no mayo!)

Why use avocado instead of mayo in this recipe? Avocado is a healthy source of fat, without using any added oil. If you’re like me, and aren’t the biggest avocado fan, this recipe is a great way to make them a little more palatable. I can’t taste the avocado flavor at all!

How to Make Avocado Deviled Eggs

To get started with this deviled egg recipe, you’ll need to hard boil the eggs first. I make Instant Pot Hard Boiled Eggs to make the process fool-proof (and much easier to peel— even my kids can help without breaking the whites!), but you can use the stove top method included in this recipe, if you prefer. Make sure you always place your cooked eggs in an ice bath immediately after cooking to avoid a green ring around the egg yolks.

Avocado Deviled Eggs (no mayo!)

Cut the cooled eggs in half and remove the yolks. Combine them with avocado, mustard, lemon juice, and my favorite– pickle juice– for a bit of an umami flavor. What’s great about making deviled eggs is you can taste the filling as you go, until the flavor is perfect to YOUR taste buds.

Once the filling is seasoned to your liking, you just need to pipe it back into the hard boiled egg white halves. I use a plastic bag with corner snipped off, but if you have a piping bag that works even better. Garnish with a sprinkle of paprika and chopped chives, and you’ll have a pretty presentation for any gathering.

Avocado Deviled Eggs (no mayo!)

Does the Avocado Filling Brown?

I’ve made this filling the night before I want to serve the Avocado Deviled Eggs, and it kept it’s color well, without turning brown. (Probably due to the lemon juice & mustard!) As you know, avocados will turn brown when they are left out on the counter too long, but an acid like lemon juice can slow down that process.

Avocado Deviled Eggs (no mayo!)

I recommend storing the filling in an airtight plastic bag (with all the air squeezed out of it) for the best shelf life. You can then use that same bag to pipe the filling into the egg halves the next day.

Per half: Calories: 41, Fat: 3g, Carbohydrates: 0g, Fiber: 0g, Protein: 2g

What other recipes require avocados?

If you need some ideas to use up the rest of your avocado, try one of the following recipes. As you know, I’m not the biggest avocado fan, but these recipes make me love them!

  • Chocolate Avocado Smoothie
  • Avocado Cilantro Dressing
  • Healthy Shamrock Shake
  • Strawberry Mango Smoothie

Tell me, how do YOU use up half of an avocado when you have it around? You could also use it to make guacamole or slice it up for a topping for sweet potato toast!

Reader Feedback: Do you like deviled eggs? Have you ever tried adding avocado to them before?

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