DEVILED EGGS WITH AVOCADO

Deviled Eggs with Avocado. Perfectly Paleo, Keto, and party-ready! Make them for 4th of July with different toppings: Paprika & Cilantro for those who like it mild. Paprika & Bacon for those who like it hearty. Paprika & Jalapeño for those who like it hot! Mix them all up for those who like it AWESOME!

Prep Time15

Total Time15

Course: Appetizers & Snacks

Cuisine: American, International

Keyword: Avocado, Deviled Eggs, Deviled Eggs with a twist, Deviled Eggs with Avocado, Deviled Eggs with Wasabi Mayo, Easy Deviled Eggs, Eggs, How to make Deviled Eggs

Diet: Dairy-free, Gluten-free, Grain-free, Keto, PALEO

Servings: People

Calories: 165kcal

Ingredients

6 eggs store-bought hardboiled & peeled (or see recipe information for homemade in the Notes below)
1 avocado medium/large and ripe
½ lime juice only
2 tbsp red onion finely chopped
2 tbsp cilantro finely chopped
2 tbsp olive oil extra virgin
¼ tsp Himalayan Salt adjutst to taste

TOPPINGS (optional suggestions)

½ jalapeño seeded and sliced in rings
1 tbsp cilantro whole leaves
2 strips bacon crispy
1 tsp paprika

Instructions

Slice the eggs in half lengthwise
Remove yolks and place them in a medium bowl
Place the hollowed egg whites on a serving platter
In a medium bowl, mash the avocado, chopped cilantro, red onion, lime juice, olive oil and solt together with a spoon
Add the yolks to the mixture and keep mashing until it's all combined, smooth and creamy
Fill up the hollowed egg whites with the yolk-mayo mixture (using a teaspoon or a pastry bag with a star-tipped nozzle). TIP: heaping amounts of the mixture, enough to completely top the eggs!
Sprinkle your favorite toppings to garnish and finish (see my suggestions and video)

Notes

Add 15 minutes to this recipe, if you are hard-boiling the eggs from scratch in an Instant Pot with the 5-5-5 method (see my recipe for details).

Using store-bought guacamole will save 5 minutes or more.

Nutrition