Description
These avocado deviled eggs are creamy, fresh, and made without mayo. Ripe avocado adds a silky texture and bright flavor, making them perfect for brunch, holidays, or easy snacking.
Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons sour cream
- 1/2 lemon, juiced
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Fresh parsley, for garnish
Instructions
- Bring a medium pot of water to a boil. Carefully lower in the eggs and cook for 8–10 minutes (8 for creamy yolks, 10 for firm).
- Transfer eggs to an ice-water bath for at least 5 minutes to cool and stop cooking.
- Peel the eggs gently, slice in half lengthwise, and pop out the yolks into a bowl.
- In a separate bowl, mash the avocado until mostly smooth. Add the egg yolks, sour cream, lemon juice, salt, and pepper. Stir until creamy — taste and adjust seasoning.
- Pipe or spoon the filling into the egg whites.
- Garnish with paprika and parsley. Serve immediately or refrigerate for up to 24 hours.
Notes
- Hard-boil eggs up to 2 days ahead and keep them refrigerated.
- To prevent browning, store the avocado filling in an airtight container with plastic wrap pressed directly on the surface.
- Enjoy leftovers within 24 hours for best color and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: Egg Half
- Calories: 4.8g
- Sugar: 0.2g3g
- Sodium: 65mg
- Fat: 4.8g
- Saturated Fat: 1.3g
- Carbohydrates: 1.2g
- Fiber: 0.6g
- Protein: 3g
- Cholesterol: 93mg