Last updated on October 9th, 2019 at 02:52 pm
Need a new breakfast but on a low-carb, Paleo, or gluten-free diet? These Avocado Deviled Eggs are just the food you are looking for!
I originally posted this recipe in 2014, when I started a 30 Day Paleo Challenge. My usual diet of carbs, fried foods, and sugar is going to be hard to change but an eating regimen like this requires something drastic. Much like my “cold turkey” approach to ditching sodas, I know it takes at least a month for new habits to stick and for the change to become normal. Some say 21 days, some say 45, but the Paleo Challenge only lasts 30 days and there is cold, hard cash on the line. Time to get serious!
On a normal day, I would reach for pasta with arrabbiata sauce, because let’s face it, who doesn’t eat that for breakfast right? I am not a big “breakfast food” eater as you can see by my food choices, with Saturday morning pancakes and bacon at the local diner being the exception. Much to my disappointment, my go-to meal of pasta is off limits, so that leaves eggs. Omelets are the easiest thing and are a staple for Paleo eaters because you can put just about anything in one. Vegetable and meats galore! I am not a fan of omelets, but I do love a good hard-boiled egg. Easy to make, they last a while in the fridge and are the best way to eat eggs in my opinion.
If you are not into plain hard-boiled eggs, avocado deviled eggs are the ideal way to dress them up!
Avocado replaces Mayo!
Here is my recipe for avocado deviled eggs that incorporate avocados instead of mayonnaise so it fits into the “Paleo” diet. Being that I love avocados anyway, they seemed like the natural substitution for mayonnaise. My mother in law calls avocado “green butter” which is pretty accurate in this case.
Ripe avocados spread just like butter and is a little healthier for you. I love me some butter and mayo for that matter so I won’t replace all my butter and mayo but if I am doing a diet reset I will gladly sub it in. Mayo is a little looser than a smashed avocado so I loosen the mixture of yolks and avocado with some pickle juice. Feel free to use lime juice, lemon juice, or vinegar. Have you seen my BLT Bacon Cups with Avocado? If you, you should check them out!
Making Deviled Eggs? You Need Hard-Boiled Eggs First!
You can’t make deviled eggs without hard-boiled eggs. Now you can buy the ones already boiled in the store if you are crap at boiling eggs like I am. Store bought eggs also have the perks of having perfect whites without knicks and gouges in them from your fingernails picking into them. Time is also a factor. Deviled eggs only take a few minutes to whip up as long as you have already hard-boiled eggs. If you don’t, you have to add in cooking, cooling, and peeling time when prepping them. Meaning please don’t decide to make deviled eggs when your guests are arriving in less than 10 minutes.
Making hard-boiled eggs is always a mystery to me. Sometimes they come out perfect, sometimes they are a mess! One egg will be perfect and peel so easy that I get my hopes up that I have finally mastered hard-boiling my eggs. Then the next egg is a bitch to peel. Once I finally get the shell off I am left with a misshapen lump of egg white cratered like the surface of the moon! Why is it so damn hard?
I have tried all the tips and tricks for perfect hard-boiled eggs:
- vinegar in the water
- baking soda in the water
- starting with cold water
- boiling for 15 minutes
- bringing to a boil then removing from heat to let them sit covered for 12 minutes in the water.
- baking the eggs
- steaming the eggs
- I have even sous vide my eggs at 165F for 1 hour. On Saturday in preparation for retaking these photos I started cooking my eggs in my sous vide immersion circulator and it actually shorted out while the eggs were cooking. I think it was an electrical surge… Maybe the Amazon robots knew that Brooks was looking at bigger sous vide on their site the day before and snuck into our rental house and blew up our current one just so we would have to buy a new/more expensive one.
The best method comes from Martha Stewart. She starts with cold water, 1 inch above the top of eggs. Bring to boil, cover and remove from heat, let sit for 12 minutes. Immediately plunge into an ice bath, let sit for 5 minutes, and peel. The best method I have found, hands down!
Once you get your eggs cooked and hard-boiled to perfection, we have to figure out how to peel them.
Some say with your fingers but I hate how my fingertips feel after doing battle with egg armor. How you tried the method of putting them in a jar with some water and shaking? It does work but makes such a mess. I like to peel mine under running water because the water pressure pushes the water under the membrane surrounding the egg and helps it come off in larger pieces. If I am somewhere that people turn their nose up at the water running uselessly from their faucet, I fill a bowl with water and peel under the surface. It works but without the water actively pushing itself under the membrane it is not nearly as effective.
Supposedly adding the vinegar to the pot for the last 2 minutes or a pinch of baking soda is supposed to facilitate the peeling process but I think it’s an old wives tale that I can toss out for good. If it actually makes my fingers numb while peeling I would do it but it doesn’t.
Avocado Deviled Eggs with no Mayo!
The avocado deviled eggs are just that, hard-boiled egg yolks mixed with ripe avocado, a little pickle juice, and hot sauce. The mixture will be a little stiffer than regular deviled eggs but I have to say that most people put WAY TOO much mayonnaise in their recipe. It doesn’t have to be as light and airy as a whipped topping to count so only put as much as you need. Now if you like the lighter, whipped version, by all means, pull out the mixer and whip the mixture into submission.
I am not into sacrificing flavor and quality just for the sake of having it like my grandma made them. These are the NEW deviled eggs so let’s make them new! Once you have your standard avocado deviled egg mixture, pipe it into your egg whites and garnish with capers, paprika, thyme, or anything else you like! These eggs are a great canvas for many flavors.
Avocado Deviled Eggs are the perfect paleo meal that is full of healthy fats and protein! Perfect for any party or a healthy alternative snack or meal!
Complete your party menu with:
For More Deviled Egg Recipes, Check Out:
- Tuna Salad Deviled Eggs
- Ginger Wasabi Deviled Eggs
- Muffuletta Deviled Eggs
- Ultimate Guide to Perfect Deviled Eggs
- The Best Deviled Egg Recipes
- Buffalo Chicken Deviled Eggs
- Reuben Deviled Eggs
- Honey Mustard Deviled Eggs
- 4 eggs, hard-boiled, peeled and halved with yolks removed
- 1 medium avocado, ripe, peeled, and diced
- 1 dash hot sauce
- 1 teaspoon caper juice
- salt and pepper to taste
- sliced gherkins to garnish
- paprika to garnish
If you haven't boiled your eggs yet, let's do that first.
- Place eggs in a pot and cover with water until the water is one inch above the top egg.
- Bring to a boil.
- Reduce the heat to medium, and cover.
- Move pot to a burner that is not hot.
- Let sit for 12 minutes.
- Drain the water and plunge your eggs into an ice bath for 5-10 minutes.
- Store in the fridge until ready to eat. They will last for a week!
Make the avocado deviled egg filling
- Mash the yolks, the avocado, hot sauce, and caper juice until combined.
- Spoon, pipe, or scoop 1/8 of the filling into each egg half.
- Garnish with a pickle slice and a dusting of paprika.
- Enjoy your new way of eating!!
Most pickles have sugar in them so make sure if you are using them as a garnish and you are on a sugar-restricted diet that you read the labels.
If you don't want to use pickles, feel free to garnish with a few slices of green onion or parsley.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 211 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 233mg Sodium: 227mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 4g Sugar: 9g Sugar Alcohols: 0g Protein: 8g
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