Avocado Deviled Eggs


Avocado Deviled Eggs

These avocado deviled eggs are vegetarian-friendly, dairy-free and fit in to Paleo and ketogenic diets. Try them today!

  • 4–6 eggs
  • 1  avocado
  • ¼ teaspoon  sea salt
  • ¼ teaspoon  pepper
  • ¼ teaspoon  garlic
  • ¼ teaspoon  chili powder
  • ¼ teaspoon  cumin
  • ¼ teaspoon  smoked paprika, optional*
  • 2 tablespoons  cilantro
  • drizzle of lime juice, optional*
  1. In a medium pot add eggs and cover with water until fully submerged.

  2. Bring to a boil, then remove from heat and cover for 12–13 minutes.

  3. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.

  4. Remove outer casing from eggs and slice in half lengthwise, removing the yolk.

  5. Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined.

  6. Add the mixture to the egg halves.

  7. Top with cilantro.


  1. Serving Size: 1 egg Calories: 118 Sugar: 0.4g Sodium: 143mg Fat: 9.2g Saturated Fat: 2.1g Unsaturated Fat: 7.1g Trans Fat: 0g Carbohydrates: 3.5g Fiber: 2.4g Protein: 6.3g Cholesterol: 164mg

  • Feel free to skip the paprika if you prefer.
  • Adjust the other spices as you see fit for desired taste.
  • Drizzle some lime juice if you want some extra zest or just eat as is.

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