Avocado Deviled Eggs

Deviled eggs with the right mayo also as a vegan appetizer
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Prep Time 10 minutes
Cook Time 10 minutes
time to cool down 50 minutes
Total Time 1 hour 10 minutes
Gang Appetizer, Side Dish
Cuisine American, European, French, German
Servings 4
Calories 194 kcal


  • Water
  • pan
  • Food Processor


  • 4 Eggs
  • ½ Avocado
  • ¼ Cup Paleo Mayonnaise
  • 1 Tbsp Lime Juice
  • ½ tsp Salt
  • 1 pinch Pepper


  • Fill a small pot with water up to three quarters. Bring the water to a boil. Gently add the eggs in the water and boil for 10 minutes.
  • Once the eggs are done, remove them from the pot and add them to a bowl of cold water. Once they have cooled down, peel the shell off.
    4 Eggs
  • Cut the eggs in half and separate the yolk from the whites
  • Combine all the yolks in a food processor along with the avocado, mayonnaise, lime juice, salt, and pepper. Process until smooth.
    ½ Avocado, ¼ Cup Paleo Mayonnaise, 1 Tbsp Lime Juice, ½ tsp Salt, 1 pinch Pepper
  • Fill the egg white halves with the creamy mixture.
  • Store the deviled eggs in an airtight container in the fridge to avoid browning.


Calories: 194kcalCarbohydrates: 4gProtein: 6gFat: 17gSaturated fat: 3gPolyunsaturated fat: 1gMonounsaturated fat: 4gTrans fat: 1gCholesterol: 164mgSodium: 435mgPotassium: 187mgFiber: 2gSuger: 1gVitamin A: 276IUVitamin C: 4mgVitamin D: 1µgCalcium: 28mgIron: 1mgMagnesium: 13mgNet Carbohydrates: 2g
Keyword clean eating
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