Whenever I’m feeling a little fancy, I whip up a batch of deviled eggs and I’m reminded yet again of how much it pays to experiment in the kitchen. I say this because a few years ago, I messed up a deviled eggs recipe and forgot all about it until fairly recently. It looks complicated but it’s really not.
If you’ve made boiled eggs before, deviled eggs are just a few steps away. It’s so easy. The addition of avocado is fantastic because of its natural creaminess, which means you don’t need to add any mayonnaise to this recipe.
These deviled eggs are so tasty and have a stunning green color.
Choose Your Avocado
For this recipe, you’ll want a ripe avocado. To check if your avocado has fully ripened, press gently on the outer skin. If they’re very hard and firm, they’re probably not ripe yet and won’t taste as good for this recipe because you won’t be able to mash them properly. If the skin has some give but not totally mushy, then it’s about right.
How to Make the Perfect Boiled Eggs
Boil your eggs properly for best results. You don’t want the yolk to be too runny like a soft-boiled egg for this because you’re going to be mashing the yolk in with the other ingredients.
- Heat some water in a medium saucepan. The water should be high enough to cover the egg/s.
- Once the water comes to a boil, gently place your eggs in the water.
- Cover the pot and let it cook for 12 minutes.
- Prepare your ice bath. Place ice cubes in a bowl and put a little water.
- Once the eggs are done cooking, transfer them to your ice bath so that they will stop cooking.
Every minute counts when it comes to boiled eggs. Make sure to time how long it’s been on the heat to avoid overcooking it.
Are Deviled Eggs Keto-Friendly?
Absolutely. This recipe for deviled eggs calls for very little carbs, a moderate amount of protein, and a moderate amount of fat. Generally, for keto dieting, you would want a low to moderate amount of protein and higher fat. Since this recipe also contains bacon and avocado in addition to the hard-boiled eggs, the overall fat content is higher, making it ideal for keto dieters. The trace carbs will come from the chopped herbs and dietary fiber in avocado, so there’s nothing that will kick you out of ketosis.
How Long Do Deviled Eggs Stay Fresh?
We recommend eating the deviled eggs as soon as they are ready. However, if you would like to prepare these in advance as an easy breakfast you can just quickly put together, I would recommend separating the yolk mixture from the egg whites before storing.
- Prepare the yolk mixture in advance and store it in the piping bag.
- Store the egg whites in another container.
- When you’re ready to serve, simply pipe the mixture onto your eggs and they’re ready to eat.
You don’t want to leave the avocado exposed once it’s already been opened because it browns fairly easily. To preserve the beautiful green color of the yolk mixture, the lemon juice will certainly help, but proper storage is key.
You can store the yolk mixture in your refrigerator for up to 2 days. Beyond that, I’d say it’s best to make a fresh batch.
Try Mixing These Into Your Yolks for More Variety
I absolutely love avocado for my deviled eggs, but I’ve heard that these are fantastic as well. Depending on your mix of ingredients, you can completely change up the flavors and vibe of your dish. I like Greek yogurt if I want something very light, but if I’m going for rich and creamy, I’m all for the cream cheese.
- Mayonnaise – Downshiftology
- Greek yogurt – A Kitchen Addiction
- Dijon mustard – The Spruce Eats
- Sour cream – Lilly Sour Cream
- Cream cheese – Bake Me Some Sugar
More Healthy Avocado Recipe Substitutes:
How to Make the Best Avocado Egg Salad (Without Mayo!)
Easy Avocado Ice Cream Recipe (No Eggs, Dairy or Added Sugar)
Incredibly Fudgy Avocado Brownies
Homemade Mayo Recipe Using Fresh Avocado, Instead of Eggs
The Most Addictive 6-Ingredient Avocado Deviled Eggs (Yum!)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
6 hard boiled eggs, peeled and halved
1 ripe avocado, halved and pitted
2 tbsp chopped fresh cilantro or parsley
1 tbsp lemon juice
2 slices bacon, cooked and finely chopped
¼ tsp cayenne pepper
salt and black pepper to taste
- In a bowl mash the avocado flesh and yolks with a fork.
- Add the cilantro or parsley and lemon juice.
- Season to taste with salt and black pepper.
- Using a spoon or piping bag, fill the inside of the egg whites with the yolk mixture.
- Sprinkle with bacon and cayenne pepper.
- Serve immediately.