Avocado deviled eggs are keto, paleo, and so delicious! Plus, they are very easy to make if you use store-bought guacamole.
I don’t know about you, but I love deviled eggs. It’s one of my favorite appetizers, and when I eat out, I always order it if it’s available. But it’s also very easy to make at home!
Avocado deviled eggs are the perfect low-carb snack or appetizer. And the best part? You make this super easy recipe with just two ingredients! How easy is that!
EASY 2-ingredient recipe
These yummy eggs make a fun, delicious twist on the classic appetizer. Can you believe that this delicious recipe has only two ingredients? The reason: I don’t mind using prepared guacamole in this recipe – it saves time and makes my life easier.
Guacamole is actually one of the few packaged items that tend to have a clean ingredients list. And store-bought guacamole can be very tasty, depending on the brand.
The ingredients you’ll need
You’ll only need TWO simple ingredients to make avocado deviled eggs. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Hard-boiled eggs: For this recipe, you’ll need to boil the eggs until the yolks are well-cooked. So if you use my recipe for how to cook hard-boiled eggs, you should keep them in the hot water for 12 minutes.
Prepared guacamole: This makes life so easy! But if you’re not as lazy as I am, you can certainly mash avocado with salt, pepper, garlic powder, onion powder, and maybe a little cayenne and use that.
Paprika: You can dust the eggs with some paprika, but that’s purely optional. It simply makes them prettier!
How to make avocado deviled eggs
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
You start by slicing each egg in half lengthwise.
Then you gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
Mash the egg yolks well with a fork. Add the guacamole (or the mashed and seasoned avocado) and keep mashing and mixing until smooth.
Spoon the mixture back into the empty egg white halves. You can also add the mixture to a piping bag and pipe it into the egg whites. I sometimes do it, but I feel that you end up wasting some of the mixture (it clings to the piping bag), so I usually don’t bother.
Sprinkle the eggs with some paprika (optional but pretty) and serve. See? Easy!
Should I add mayonnaise?
Avocados are so wonderfully creamy and delicious, so there’s no need for mayonnaise or sour cream in this recipe. And since prepared guacamole is so well seasoned, you also don’t need to add any seasonings.
Which means this recipe is super easy – easier than other deviled eggs recipes (such as these tasty spicy deviled eggs).
I generally don’t mind using mayonnaise, especially not one made with avocado oil. But some people really prefer to avoid mayonnaise. For them, this recipe is the perfect answer. Another great option is this recipe for Greek yogurt deviled eggs.
How to serve avocado deviled eggs
They are obviously perfect as an appetizer or a snack. But I actually love having them for lunch. I make myself a lunch of three of them (six halves), with a side of fresh-cut veggies, and I’m a happy camper!
Is this a make-ahead recipe?
Yes and no. You can make these eggs in advance, and keep them in the fridge for a few hours. But not for longer than that, unfortunately, or the avocado will turn brown.
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Avocado Deviled Eggs
INGREDIENTS
- 6 large hard boiled eggs
- 1/2 cup prepared guacamole (I used spicy guacamole)
- Paprika for garnish (optional)
INSTRUCTIONS
- Using a sharp knife, slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Mash the egg yolks well with a fork. Add the guacamole and keep mashing and mixing until smooth.
- Spoon the guacamole/yolk mixture into the egg white halves, or use a spatula to transfer the mixture to a Ziploc bag, snip off the corner and pipe the yolk mixture into the egg white halves.
- Dust the guacamole deviled eggs with paprika and serve.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.