If you love deviled eggs but you’re not a mayo fan, these avocado deviled eggs were made for you. Ready in just 15 minutes and loaded with creamy avocado, lime juice, and cilantro! It’s giving guacamole in deviled egg form!
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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.
Keeping hard boiled eggs in the fridge is honestly one of my best low carb habits. They’re the easiest grab-and-go snack, and when I take the extra few minutes to devil them, it feels like a whole treat.
These avocado deviled eggs are on regular rotation around here.
I personally love mayo, but I know some people hate it so if you’ve ever been on the hunt for deviled eggs without mayo, this is your recipe. The avocado does all the heavy lifting in the filling department, and the result is rich, creamy, and packed with flavor.
Plus, we all know that avocados go from not ripe, not ripe, not ripe, gonna go mushy and brown in about 5 seconds if you don’t eat me…so it’s nice to have a solid use for them when they decide they’re ready.
These keto deviled eggs and spicy deviled eggs are often on repeat over here, too!
(Side note: Have you had pickled eggs? They’re a great low carb snack too!)
- No mayo required. If you’re in the “mayo is a hard no” camp, you’re going to love this filling. Avocado and sour cream keep things just as creamy without any mayo in sight.
- It tastes like guacamole in egg form. Lime juice, cilantro, garlic, and chili powder give these a fresh, punchy flavor that regular deviled eggs just can’t compete with.
- Practically zero prep. Once your eggs are boiled, you’re just mashing a few things together and filling the whites. The whole thing comes together in about 15 minutes.
Ingredient Notes:
Eggs – You’ll need six boiled and peeled eggs which you’ll cut into halves, making 12 deviled eggs.
Avocado – See the section below 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 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.
Storage
Fridge: Filled deviled eggs are best eaten within 2 days. The avocado filling will start to brown over time, but the lime juice helps slow that down.
Make ahead: Boil the eggs and make the filling separately. Store the filling in a zip-top bag with all the air squeezed out to help prevent oxidation. Fill the eggs right before serving for the best color and texture.
Freezer: Not recommended. Avocado doesn’t freeze well and the egg whites get rubbery.
One thing to keep in mind: avocado browns fairly quickly, so I’d mix and fill the eggs closer to serving time if you can. The lime juice slows things down a bit, but it’s not a miracle worker. These are still safe to eat after the avocado browns, but just not nearly as pretty.
If you’re cilantro-averse, just skip it. The filling is still great without it. And if you want to stretch the recipe for a crowd, it doubles easily – just make sure you have a ripe avocado for each batch.
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!
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
- 1/8 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.
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! 😉