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guacamole deviled eggs on cutting board

Avocado Deviled Eggs

AVOCADO DEVILED EGGS are the perfect snack for a low carb or keto diet. Packed with healthy fats and enough protein to get you through, these deviled eggs make a tasty snack that’s bursting with guacamole goodness.

Avocado Deviled Eggs

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. ๐Ÿ˜‰ 

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 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: 

filling for avocado deviled eggs in glass bowl

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. 

Guacamole deviled eggs:

We’re basically creating a super basic guacamole and adding in the egg yolks to fill our eggs. 

You’ll need avocado, sour cream, lime juice, cilantro, chili powder, cumin, onion powder, garlic powder, and salt. 

Once your eggs are cooked, slice them in half, and pop out the yolks into a mixing bowl. Add the remaining ingredients to the yolks and start mashing it all together. 

Overhead view of avocado devilled eggs on a wooden cutting board.

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!

We sprinkle cilantro over the time and dig in!

The lime juice helps prevent these from browning right away, but they will change color after a few hours in the fridge. To keep them looking fresh the longest, cover them in plastic wrap making sure to press the plastic down onto the filling of each egg. The less air that can get to the avocado, the better. 

deviled eggs without mayo on cutting board

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!

guacamole deviled eggs on cutting board

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guacamole deviled eggs on cutting board

Avocado Deviled Eggs

These deviled eggs have no mayonnaise, but they still turn out so creamy and filling thanks to the avocado and sour cream. If you love guacamole, you'll love these eggs.

Yield 12 deviled eggs
Prep Time 15 minutes
Total Time 15 minutes


  • 6 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 chili powder
  • 1 teaspoon salt


  1. Peel the eggs and slice in half lengthwise. Remove the yolks from the whites and place yolks in a small bowl. Set whites aside.
  2. Add the avocado, lime juice, sour cream, cilantro, onion powder, garlic powder, chili 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.
  3. Spoon or pipe the filling into the egg whites.
  4. Lightly sprinkle with extra cilantro, if desired.


The avocados will start to brown after an hour or two. To make ahead, boil the eggs and make the filling. Store the filling in a zip top bag with all of the air squeezed out for 1-2 days in the fridge. Fill the eggs just before serving.

Nutrition Information:

Yield: 12 Serving Size: 1 deviled egg
Amount Per Serving: Calories: 67Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 108mgSodium: 228mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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6 thoughts on “Avocado Deviled Eggs”

  1. 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!

  2. Thomas McCloskey

    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

    1. Karly Campbell

      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.

  3. 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. ๐Ÿ™‚

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