Avocado Deviled Eggs
Avocado Deviled Eggs are the perfect addition to any holiday gathering, and taste eggcellent.
I recently made a batch of Avocado Deviled Eggs and they were so good I just had to share. You see the idea hit me after watching the Amazon Prime movie Troop Zero. You see there is a line in that movie I just fell in love with, “Avocados, it’s the Lord’s way of saying Mayonnaise”. You may not know this about me but I love to quote funny movie quotes, usually at inappropriate times for best comic relief, however some people just don’t get it.
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Anyways this quote, really got me to thinking what if you substituted avocado, which I absolutely love, for mayonnaise? I mean they are a better health option, less saturated fats, more good fats and all that jazz. These cute little creations are perfect for Easter or Saint Patrick’s Day since they are green, and even Cinco de Mayo, boom now you have three holidays even covered with these tasty treats. Plus if your kiddos are looking for a Dr. Seuss Day version of Green Eggs & Ham just add a little slice of bacon right on top for a little dirty keto treat.The recipe is super easy since you are basically just substituting the mayonnaise out and adding in avocado in your basic deviled egg recipe. I do recommend pre mashing and mixing the avocado as if you were making a guacamole or avocado toast spread, then stirring in your egg yolks that have been mashed. This makes a smoother paste more inline with a typical deviled egg.
Avocado Deviled Eggs
- 1 dozen Eggs Hard Boiled, Cooled, Peeled
- 2 medium Avocados halved, seeded, mashed
- 4 slices Applewood Bacon Pre Cooked, Sliced into chunks for garnish
- 2 tbsp Lemon Juice, Fresh
- 2 tbsp Penszy Seasoned Salt
- 2 tbps Black Pepper
- 1 tsp Cayenne Pepper
- 4 tbsp Chives Diced, Garnish
- 1 Jalapeno Sliced Garnish- Optional
- 2 tbsp Cilantro fresh chopped - optional
Pre cook bacon until brown and crispy, about 6-8 minutes. in air fryer or in skillet. Transfer to a paper towel-lined plate; set aside.
Place eggs in a large stock pan with hot water and slice of lemon. Bring to a boil and cook for 5 minutes. Remove from heat and cover eggs with lid set aside for 5 minutes. ( The lemon makes eggs easier to peel)
Prep avocado by cutting in half and removing seed. Scoop out contents with a spoon and mash with a fork or potato masher until smooth. Stir in cilantro (optional), lemon juice and salt and pepper.
Drain pot and fill with cold water before peeling. After peeling eggs, cut them in half lengthwise, removing the yolks into a seperate bowl.
In a small bowl, mash the yolks with a fork until smooth and then mix into your avocado mixture.
Use a small baking scoop (similar to Ice cream scoop but smaller) to fill the eggs, topped with bacon and garnished with chives.
Note: It is not recommended to premake since avocados have a tendency to brown, the mixture can be premade and sealed by pressing plastic wrap directly to the top of mixture to prevent air getting to mixture. *This is why a baking scoop in recommended for quicker serving, verses a piping technique which takes longer. Serve Immediately.