Avocado Deviled Eggs Recipe

For a tasty twist on classic deviled eggs, give this avocado deviled eggs recipe a try. You’ll love the slightly spicy twist. The combination of avocado, red pepper flakes, and other spices add tons of extra flavor to an otherwise basic recipe. The best part? These deviled eggs are without mayo!

You can have these as Easter deviled eggs or just as a fun and tasty party appetizer.

Avocado Deviled Eggs Recipe

Prefer more (or less) heat? Simply adjust the amount of crushed red pepper until you find the right balance.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Tip: Add white vinegar to the water when making hard-boiled eggs to make them easier to peel.

Ingredients:

8 large eggs
2 T. white vinegar
2 medium avocados
1 T. lemon juice
1½ T. avocado mayonnaise*
1 t. crushed red pepper flakes
½ t. garlic powder
½ t. onion powder
½ t. smoked paprika
Sea salt and black pepper, to taste
3 T. fresh parsley, minced

Directions:

1. Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes.

2. Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise.

3. Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside.

4. Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined.

5. Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!

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Avocado Deviled Eggs

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 people

Ingredients

• 8 large eggs
• 2 tbsp white vinegar
• 2 medium avocados
• 1 tbsp lime juice
• 1 1/2 tbsp avocado mayo
• 1 tsp crushed red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 3 tbsp fresh parsley, minced
• salt and pepper to taste

Instructions

1. Place eggs in a large pot and cover by an inch or two cold water. Add 2 tablespoons of white vinegar to the pot and bring to a rolling boil. Cover and turn off heat. Let the eggs sit on burner, covered, for 11-12 minutes. 
   

2. Drain the eggs and rinse in cold water to stop cooking process. Once cool enough to handle, gently peel and slice each egg in half lengthwise. 

3. Carefully remove the yolks with a spoon and transfer to a small mixing bowl. Set the cooked egg whites aside. 

4. Add the avocado, lemon juice, avocado mayonnaise, red pepper flakes, garlic powder, onion powder, and smoked paprika to the bowl with the yolks. Season with salt and black pepper, to taste, and mash everything together until thoroughly combined. 

5. Fill each egg half with a tablespoon of the avocado mixture and top with fresh parsley. Serve immediately and enjoy!