Avocado Deviled Eggs – Love Paleo Again!

  • Author: Jennifer Stewart
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 1 hr
  • Yield: 8 egg halves 1x


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!



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!

  • Category: Appetizer, Breakfast, Small Portioned Comfort Foods
  • Method: Easy
  • Cuisine: American

Keywords: Deviled eggs, hard-boiled eggs, avocado, paleo, healthy