These Avocado Devilled Eggs take a creamy, whole food approach to classic devilled eggs. Full of flavour and colour, this recipe is sure to become a new favourite.
Devilled eggs. You either love them or you don’t. I personally love ’em and yet they rarely cross my mind as a dish I should whip up, considering how easy they are.
All my life I’ve enjoyed the classic Devilled Egg made with mayonnaise, but oh my goodness – have you ever tried them with avocado instead? I promise you they’re so delicious, and honestly, very comparable in taste and identical in texture. And what’s better about the use of avocado over mayo is that you’re getting a whole food source of fats instead of processed oils in a jar of mayonnaise.
These Avocado Devilled Eggs require no more than 15 or 20 minutes and just 5 ingredients:
Salt & pepper (and optional spice)
This recipe is also fantastic for entertaining, and great for storing in the fridge for up to 3 days for easy snacking.
Benefits of Avocado
- rich in heart-healthy monounsaturated fats
- helps improve satiety
- great source of fibre
- rich in vitamins A, D, K and E for healthy skin and bones
Avocado Devilled Eggs
A delicious whole food take on Devilled Eggs with avocado instead of mayo!
- 10 eggs
- 1 avocado
- 2 tbsp mustard (yellow, dijon or grainy)
- 1 medium pickle, finely chopped
- 1 tsp black pepper
- 1/2 tsp sea salt
- sprinkle of paprika or chili powder for topping optional
In large pot, bring water to rapid boil. Add eggs.
Boil eggs for 7-8 minutes. Drain.
In same pot or separate bowl, let eggs sit in cold water for 2-3 minutes.
Peel eggs. Slice lengthwise and scoop yolk out. Place the empty egg whites on plate and egg yolks in bowl.
Add avocado, mustard, diced pickles, salt and pepper to bowl with yolks. Mash and stir until completely creamy.
Scoop avocado mixture into the empty egg whites. Sprinkle with paprika or chili powder and serve!
Store in refrigerator for up to 3 days.