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AVOCADO DEVILED EGGS

These will not last long…take them to a party or a potluck and they will disappear before your eyes!

Handsome little devils, for sure.   High-protein eggs filled with creamy good-for-us avocados…WOW.  Make lots.

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(Prepare these not too long before serving, as the avocados may turn dark.)



6 hard boiled eggs
1 medium avocado, diced small
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
Salt to taste

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley. Makes 12 servings.

Per Serving: Calories 90; Protein 4 g; Fat 6 g; Carbs 1 g; Sugar 0 g; Sodium 75 mg

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65 Comments Add yours

  1. Cookie says:

    We LOVE deviled eggs at our house but I’ve never thought of adding avocado. What a lovely idea and such pretty color too!

  2. Jessica says:

    I can see why these didn’t last too long! Looks delicious!!!!!!!!

  3. Jada says:

    Love these! Never thought to use avocado–how creative!

  4. these look like the perfect thing to bring to any gathering. So clever adding the avocado!!!

  5. Amy says:

    Miss Linda!
    What a keeper… my fiance and I had gone to a farmers market and we had a bowl full of mild jalepenos and a medium sized avacado. The other night I decided I must use this stuff or it will waste. So- we had appetizers for dinner. The menu consisted of these super yummy eggs and I made bacon wrapped “jalepeno poppers”. **Bacon in place of breading and no deep frying.** Needless to say, he loved it and said it was like having party food for dinner. Thanks for the recipe!

  6. kathy h says:

    If I am a dummmy please forgive my but what is a serving, 1/2 or one whole egg?

    1. Linda says:

      The stats are for one 1/2. (Weight loss surgery servings tend to be very small. For most people a serving would be two halves!)

      Sorry for the confusion, doll…

  7. John says:

    12 servings? Ha ha ha! These look great, but I’m eating way more than one of these.

  8. Lively photo Linda! You have so many creative, healthy ideas. I love your flavor combinations!

  9. melaska says:

    What a KEEPER, Linda – thank you!!! My WLS friend made these & they are the best deviled eggs I’ve ever had! How does your other deviled egg recipe compare to this one? Thanks for all you do to make our lives tasty & delicious 🙂

    1. Linda says:

      Well, thank you very much!

      The other ones are very good, too…different completely from these, though!

  10. melaska says:

    Oh, I love different…that way I won’t have to ‘offend’ the avacado eggs! LOL

  11. melaska says:

    *avocado* I can’t stand spelling errors and it won’t let me edit LOL

  12. Erina says:

    Damn…these sound delicious!! Another twist on the expected is Smoked Salmon Deviled Eggs. Here’s a recipe I recently tried…would love to know what you think! http://wp.me/puWta-4o

  13. lindsay says:

    any alternative to the mayo? or leave it out?….curious, these look amazing!

    1. Linda says:

      You could use plain Greek-style yogurt, sour cream, or light mayo/salad dressing. Then adjust the salt, if need be. Will change the taste a little, but still be really good!

    2. Toni says:

      I grew up on deviled eggs here in Texas but I never thought to put avocado in them (probably because I don’t like them very much, I’ve been looking for ways to put them in recipes that I might like!) Anyway, here in Texas, or at least the area I’m in, we make everything with mustard instead of mayo… It’s amazing! I’ve had deviled eggs with mayo before and compared to the mustard ones they just seem to be lacking. I had a friend who’s mother added equal parts mustard and thousand island dressing as well. It changes the dynamic of the flavor but I can promise that it’s completely worth it! My step mother is from Germany and she always likes to blend Texas styles with German styles and so she does half mustard and half mayo with relish, onions, pickle juice instead of lemon juice, and various other veggies to add texture. She sometimes even adds bacon or ham to them! ANYTHING is good in deviled eggs!!!!!!!!

  14. Evelyn Pearl says:

    These are incredibly delicious! Thank you!

  15. j♕jump♕jennifer says:

    It’s National Deviled Egg Day today and I decided to make your Avocado Deviled Eggs and bring them to work! I just wanted to let you know THEY ARE A HIT! Everyone’s asking for your recipe! Thanks so much for the inspiration!

    1. Linda says:

      National Deviled Egg Day??!! How did I miss that?! I will have to make a batch of some sort tonight. I’m so glad you and your coworkers loved them!

      1. j♕jump♕jennifer says:

        YES GIRL! National Deviled Egg Day! How did you NOT have that marked on your calendar?! :)))) It doesn’t matter…my coworkers will be talking about THIS holiday FOREVER because of your eggs. The creamy goodness was just EPIC. xoxoxoxo

  16. Rose says:

    I skipped the mayo and just used more avocado with fantastic results!

  17. sandy says:

    is there an alternative to mayonnaise? I dont not like miracle whip or mayo…bleh….

    1. Linda says:

      You could try sour cream or Greek yogurt to replace the mayonnaise. Might have to add some extra salt to account for what would be in the mayo, but it would certainly work!

  18. I agree with John… it’s 12! I can’t wait to try these.. and my family call’s them “Angel Eggs” because they are so Heavenly.. 🙂

  19. gina says:

    I just bought all ingredients to make these today, but forgot the lemons;/ I’m reading online that vinegar is a good substitution for lemon juice. Does this sound like a good idea?

  20. I just found your eggs through Pinterest and can’t wait to try them. I just posted my version of deviled eggs with onion and cracked black pepper and was thinking of eggs and wala there was yours….love avocado so I am excited!

  21. Jennie says:

    I love to stuff my eggs with roasted pine nut hummus! You wont believe it till you try it and youll be hooked! Its guilt free and delish 😉

  22. Kendra Gunn says:

    These were a hit when I made them for a bridal shower. I featured a link to your recipe today because I received such great compliments for them.

    http://potspansandpaintbrushes.blogspot.com/2012/02/pyrc-5-avocado-deviled-eggs-and-cream.html

  23. I’m trying this a little later tonight – we have tons of Easter eggs I can use up 😉

  24. Tasha Rose )O( says:

    I had eight eggs to use up. I used pickle juice instead of lemon (*always* pickle juice, it’s my “secret”!), only 1Tbsp of Hellman’s mayo and then 2Tbsp of yellow mustard, & doubled the garlic powder and cayenne. Then I adjusted to taste/texture, adding a bit more pickle juice, mayo, mustard to make it creamier, and cayenne (and a little bit of turmeric and cumin). Sprinkled with cayenne and smoked paprika. Delish.

    I would add even more cayenne (I love spicy and have a high tolerance) but I had friends who would not appreciate that much spicy. 🙂

  25. Cozy Cuisine says:

    OMG! Back on my low carb weight loss journey and this is my first breakfast/snack recipe to try. I didn’t have lemon on hand so I used tarragon vinegar. Added 1/8 tsp granulated onion, dried parsely & coriander each. Also added a little diced ham (about 2 tablespoons) and topped with some freshly grated paremsan. The parmesan made these tasty bites go from great to extraordinary.

  26. Jamie says:

    I wish I could eat this but I have really bad digestive problems with eggs. I love avocados to death though. When you put it all together though it looks really beautiful.

  27. Angelina says:

    Do you think I could make these a day ahead? Thinking about it for Thanksgiving!

    1. Linda says:

      The only problem would be the avocados turning the filling dark. You could mix it up and have them ready to fill at the last minute. Just place plastic wrap DIRECTLY on top of the filling in a bowl so that there is no air and it will stay nice and bright!

  28. OMG!!!!! These are amazing! The kids loved them too. I used Paprika on top. Thanks for the recipe. 🙂

  29. I made a couple tiny adjustments.. Lime juice instead of lemon, cilantro instead of parsley and just pinch of cumin. WOW!! Awesomely good. 🙂 Thanks for sharing!

  30. Dee says:

    These were really tasty. I loved the lemon juice in them, added just the right touch! Thanks for the recipe.

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