Deviled eggs are an old-fashioned party favorite. This tasty finger-food appetizer is always a crowd-pleaser because it’s creamy, salty, and delicious. There are tons of different ways to stuff these little eggs and each way produces a unique taste.
For a different twist on the classic deviled egg, I added avocado as a main ingredient. The avocado is rich and creamy, and is an excellent replacement to all that mayonnaise that is usually in most deviled egg recipes.
I added a little paleo mayo, which is completely optional, and some crispy bacon to the top, which is optional as well (but in my opinion completely necessary). You might also consider changing up the recipe for these avocado deviled eggs and adding finely chopped jalapeno peppers, cilantro, parsley, or chives.
Avocado Deviled Eggs
For a different twist on the classic deviled egg, I added avocado as a main ingredient. The avocado is rich and creamy and is an excellent replacement to all that mayonnaise that is usually in most deviled egg recipes
- 12 hard-boiled eggs
- 1 avocado
- 2 Tbsp paleo mayo optional
- 4 tsp Dijon mustard
- 2 tsp hot sauce of your choice
- 2 tsp fresh lemon or lime juice
- 1 tsp salt
- 1 tsp pepper
- 4 pieces crispy bacon optional
- Paprika for garnish
Remove the shell from the hard-boiled eggs and gently cut lengthwise with a sharp knife.
Remove the yolk and place into a large mixing bowl.
Add the flesh of the avocado, paleo mayo, Dijon mustard, hot sauce, lemon or lime juice, salt, and pepper to the egg yolks.
Mix together with a fork or food processor until creamy.
Use a spoon to gently and evenly scoop the mixture into your 24 egg halves.
Garnish eggs with paprika and small pieces of bacon (and remember to watch out for non-compliant ingredients in your bacon).
Chill until ready to serve.
Click here for an easy paleo mayo recipe.