Avocado Deviled Eggs
Avocado Deviled eggs made with avocado and sour cream are a brilliant and easy way to spice up the appetizer party platter with a unique twist on an old favorite. No mayo needed to create a creamy delicious deviled egg that is KETO friendly, low carb appetizer.
Avocado Deviled Eggs are a brilliant and easy way to spice up the appetizer party platter with a unique twist on an old favorite.
No mayo needed, these creamy, delicious, healthy deviled eggs that are also KETO friendly, low carb, and ready to make regular deviled eggs sit on the back burner.
Avocado Deviled Egg Ingredients
- 6 hard-boiled eggs
- 1 ripe avocado
- 1/4 cup sour cream
- Juice of 1/2 lime
- Salt and black pepper to taste
- Paprika for garnish
- Optional: chopped cilantro, paprika, or crispy bacon for garnish
How to make Avocado Deviled Eggs
Prepare the Eggs: Start by boiling your eggs. For perfectly hard-boiled eggs, place them in a pot of water, bring to a boil, then simmer for 12 minutes. Once done, cool the eggs in an ice bath before peeling them.
- I have an article on How to Boil Eggs here or use a Pressure Cooker to Boil Eggs here.
Create the Filling: Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a food processor.
Add the fresh avocado, sour cream, lime juice, salt, and pepper to the food processor. Process for about 20 seconds, then scrape down the sides of the bowl. Process for another 20 seconds or until the mixture is smooth and creamy.
Fill the Eggs: Transfer the avocado mixture to a piping bag fitted with a large tip, or simply use a spoon to fill each egg white half with the mixture.
If you’re using a piping bag, pipe the filling into the egg whites. You can mix up the star tips till you find which decoration shape you like.
Garnish: Sprinkle the filled eggs with a bit of paprika and optionally, chopped cilantro.
Expert Tips for Perfect Deviled Eggs
- Boiling Eggs: Boil your eggs ahead of time and store them in the fridge. This makes the assembly quick and easy.
- Prevent Browning: The avocado filling can brown if made too far in advance. Consider making these deviled eggs the same day you plan to serve them, or store them with a light sprinkle of Fruit Fresh to maintain the green color.
- Filling Alternatives: While this recipe uses sour cream, you can substitute it with Greek yogurt or even return to a traditional mayo if you prefer like an egg salad sandwich recipe.
- Topping Ideas: For an extra burst of flavor, sprinkle the tops of the eggs with smoked paprika, add a touch of spicy cayenne, finish with crispy bacon pieces, or crumble blue cheese, feta cheese, or goat cheese on top. Bacon avocado deviled eggs sounds so good!
Turn these into Mexican deviled eggs by using guacamole over fresh avocado!
What piping bag tip was used for these Mexican Deviled Eggs?
I used Wilton 2D in an 18″ pastry bag. You may have leftover filling with this one. The leftovers would be really good spread on a chicken club sandwich recipe.
What dishes go well with Avocado deviled eggs?
Deviled eggs are a classic appetizer that also pairs wonderfully with BBQ dishes, fresh salads, and a variety of party snacks.
- Bruschetta
- Spinach Artichoke Dip
- Caprese Sliders
- Bacon-Wrapped Jalapeño Poppers
- Stuffed Mushrooms
Fried Eggs
Feta Fried Eggs
No Peel Boiled Eggs
Pesto Eggs
Ingredients
Steps
- 1
Start by boiling your eggs. Place them in a pot of water, bring to a boil, then simmer for 12 minutes. For perfectly hard-boiled eggs that are easy to peel, consider using a pressure cooker. Once done, cool the eggs in an ice bath before peeling them.
- 2
Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a food processor.
- 3
Add the avocado, sour cream, lime juice, salt, and pepper to the food processor. Process for about 20 seconds, then scrape down the sides of the bowl. Process for another 20 seconds or until the mixture is smooth and creamy.
- 4
Transfer the avocado mixture to a piping bag fitted with a large tip, or simply use a spoon to fill each egg white half with the mixture. If you’re using a piping bag, it helps to pipe the filling into the egg whites for a neat and decorative look, especially if serving at a party. I used a Wilton 2D in an 18" pastry bag.
- 5
For an extra burst of flavor, sprinkle the tops of the filled eggs with paprika or smoked paprika. Add a touch of spicy cayenne if you like some heat. Finish with crispy bacon pieces for added texture, or crumble blue cheese, feta cheese, or goat cheese on top for a rich, savory touch.
Nutrition
- Calories
- 92
- Carbs
- 2 g
- Protein
- 5 g
- Fat
- 7 g
- Fiber
- 1 g
- Sodium
- 133 mg
- Sugar
- 1 g
Estimates for one serving.
Filed under Appetizer Recipes Thanksgiving Recipes Finger Foods
