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.

Course Snacks

Cuisine Mexican

Keyword avocado deviled eggs, snacks

Prep Time 15

Total Time 15

Servings deviled eggs

Calories 67kcal

Author Karly Campbell

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.

Notes

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