Avocado Deviled Eggs are the perfect healthy, protein packed snack that will keep you feeling full and satisfied for hours! These deviled eggs make a tasty snack that’s bursting with guacamole goodness.
I’ve said this before and I’ll say it again: The key to success is planning ahead.
It’s EASY to stick to a low carb lifestyle when you have plenty of low carb options on hand to grab when you’re starving.
It’s easy to fail when you get to point of being hangry and then you have to stop and think about what low carb option you can come up with.
Fail to plan, plan to fail, and all of that. 😉
Anyway, keeping low carb food all prepped and easy to grab when the hanger strikes is key for me.
Boiled eggs are always in my fridge, sometimes just cooked and ready to eat and sometimes deviled to keep things interesting and fun. They really are the perfect snack!
These keto deviled eggs and spicy deviled eggs are often on repeat over here.
(Side note: Have you had pickled eggs? They’re a great low carb snack too!)
Deviled Eggs Without Mayo:
Using avocado makes these eggs so creamy and rich and you can skip the mayo completely!
I personally love mayonnaise, but I’ve gotten quite a few requests for deviled eggs without mayo, so here we are!
It seems that people either love or hate mayonnaise. Every time I include it in a recipe, I’m ALWAYS asked if it can be left out or swapped for something else.
Avocado Deviled Eggs
Ingredients
- 6 large hard boiled eggs
- 1 large ripe avocado
- Juice of ½ lime
- 2 tablespoons sour cream
- 1 tablespoon minced cilantro
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
Instructions
- Peel the eggs and slice in half lengthwise. Remove the yolks from the whites and place yolks in a small bowl. Set whites aside.
- Add the avocado, lime juice, sour cream, cilantro, onion powder, garlic powder, and salt to the yolks and mash together with a fork until smooth and creamy. Add additional sour cream, if desired, to reach your preferred consistency.
- Spoon or pipe the filling into the egg whites.
- Sprinkle the chili powder over the top lightly. Sprinkle with extra cilantro to garnish, if desired.
Tips & Notes:
Nutrition Information:
Guacamole Deviled Eggs:
We’re mixing together avocado, sour cream, lime juice, and other guacamole ingredients and mixing it up with the egg yolks to create what is basically a guacamole filling for the deviled eggs!
These deviled eggs are absolutely loaded with healthy fats and are pretty much the perfect snack for a healthy keto diet!
- Parties: It’s hard to beat deviled eggs when it comes to snacks for parties or gatherings. These avocado deviled eggs will go quickly so you’d better make a couple batches!
- Easy: Aside from boiling a few eggs there isn’t a whole lot of work involved in this recipe. Just mash everything together and fill the eggs! You can prepare these avocado deviled eggs in just a few minutes.
How to Choose a Ripe Avocado:
- Squeeze: The best indicator of ripeness is to just squeeze the fruit. If it yields slightly to the pressure and isn’t as hard as a rock then that’s a good sign!
- Color: You can also judge the ripeness of an avocado by it’s color. An unripe avocado will be bright green. A ripe avocado should be a darker green, just not brown and mushy!
- Stem: Pop the little bit of stem off the avocado. If it gives easily and the color inside is a nice green, your avocado should be ripe! If it’s brown, it’s overripe. If it’s yellow, it’s not ripe enough.
Avocados can be tricky in terms of their ripeness. You don’t want them overly ripe and too soft so make sure they’re stored in the fridge if they start softening before you have a chance to make this recipe. If they’re too hard, a neat trick is to store them next to some bananas! They’ll help ripen the avocado faster.
Ingredient Notes:
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Eggs – You’ll need six boiled and peeled eggs which you’ll cut into halves, making 12 deviled eggs.
Avocado – See the section above for how to choose the perfect ripe avocado. It’ll add all the fat and rich creamy flavor necessary for these keto deviled eggs!
Lime – I’m using freshly squeezed lime juice to get the best flavor but you can use the bottled kind too if necessary! The lime juice will help to keep the avocado from browning so they’ll last longer and keep their color.
Sour Cream – You won’t need mayo with the avocado but adding sour cream will help to enhance the rich and creamy flavor and create a smooth texture for the filling.
Seasoning – A mix of onion powder, garlic powder, salt, and chili powder will help spice up these avocado deviled eggs!
Cilantro – You can skip this if you don’t like it but I think the minced cilantro adds great flavor and it goes well with the avocado/guacamole filling.
Citrus Juicer
Freshly squeezed lime and lemon juice is useful in lots of recipes, and this tool makes it easy and mess free.
How To Make Avocado Deviled Eggs:
- Eggs – Boil and peel the eggs and then slice them in half. Pop out the yolks into a mixing bowl.
- Combine – Add avocado, sour cream, lime juice, and seasoning to the mixing bowl with the egg yolks and start mashing it all together until it is smooth and creamy. If necessary add more sour cream to adjust the consistency.
- Fill – You can spoon this mixture into the eggs or you can spoon the mixture into a baggie and then snip off the corner to pipe it into the eggs. Either works!
- Serve – We sprinkle some more chili powder along with a bit of minced cilantro over the top of the avocado deviled eggs and then it’s time to dig in!
Make Ahead Deviled Eggs:
I’d recommend serving these avocado deviled eggs as soon as possible after preparing them. Avocado doesn’t last all that long before it starts to brown. The lime juice will slow that down a bit but it still happens quickly.
If you want to make these ahead boil the eggs and then prepare the filling. Place the filling into a zip top bag with all of the air squeezed out, and refrigerate it for up to 2 days. Fill the eggs just before serving.
FAQ’s:
To make hard boiled eggs, add the eggs to a saucepan and cover with cold water. Bring to a boil, turn off the heat, and place the lid on the pan. Let the eggs sit for 15 minutes before running under cold water and peeling.
Deviled eggs are best eaten within 3 days.
MORE LOW CARB AVOCADO RECIPES!
My avocado chicken salad and avocado egg salad are two favorites around here.
Speaking of salad, this avocado salad dressing is always a hit.
This keto smoothie uses avocado as the base to make it thick, creamy, and filling.
And if you love guacamole, you just can’t go wrong with my guacamole chicken melt!
MORE KETO DEVILED EGG RECIPES!
Laura says
Made these yesterday and took to a friend’s house for dinner last night and we loved them. She texted me this morning that “these deviled eggs are the bomb! Only way to make them from now on”. I am sharing the recipe with her. Sounds like Thomas may have gotten the teaspoon mixed up with the tablespoon when adding the salt … mine were not overly salty at all, and the consistency depends on how much stirring and mashing you do, and also how much sour cream you add. Thanks for the recipe!
Karly Campbell says
Thanks, Laura!
Thomas McCloskey says
I tried the avocado deviled eggs recipe. This recipe was horrible. The recipe was very salty way too salty and fact could not recover it was a waste of ingredients. The recipe had very poor taste and the consistency was not good enough to use as a stuffing for the deviled eggs. Yuck
Karly Campbell says
Hi Thomas! Sorry this wasn’t a hit for you. I’m wondering if you maybe used garlic salt or swapped some other ingredient? A teaspoon of salt divided by 6 eggs and an avocado shouldn’t be overly salty. Either way, you can definitely adjust to taste if you make these again.
Samantha says
This sounds yummy!! I’m on team Mayo, however that wasn’t always the case. I was raised on Miracle Whip so it took some getting used to. 🙂
Karly Campbell says
Glad we got you converted to the good side! 😉