Description
These flavorful avocado deviled eggs are super easy to make, ready in just 20 minutes, and are the perfect appetizer for any gathering or party. Make this deviled egg recipe for Easter, Mother’s day, Father’s day, or other holidays! Totally gluten-free and dairy-free too!
Ingredients
- 6 eggs
- 1 ripe avocado
- 2 tablespoons dairy-free sour cream
- 1/2 lemon, juiced
- Salt, to taste
- Ground black pepper, to taste
- Fresh parsley, for garnish
- Ground paprika, for garnish
Instructions
- Boil Eggs: Bring a large pot of water to a boil. Once the water reaches a boiling point, carefully add the eggs, and let them boil for 8-10 minutes.
- Cool Eggs: Remove the eggs from the boiling water and transfer them to a bowl filled with ice water to cool down.
- Mash Avocado: Slice the avocado into half lengthwise, then remove the seed. Scoop out the avocado flesh and mash it in a separate bowl.
- Slice Eggs and Scoop Out Yolks: Cut the boiled eggs in half lengthwise and scoop out the egg yolks into the bowl with mashed avocado.
- Prepare Avocado-Yolk Filling: Combine the dairy-free sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until well combined.
- Rinse Egg Whites: Rinse the egg whites to remove any residue and pat them dry gently.
- Pipe Filling into Egg Whites: Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
- Garnish and Serve: Garnish the deviled eggs with ground paprika powder and fresh parsley for added flavor and presentation.
Notes
Eggs: Make sure to cook the eggs well – you want the eggs yolks to be fully cooked and the egg whites to be firm enough to hold their shape without breaking.
Avocado: Since this is a recipe for avocado deviled eggs, avocadoes are essential. If you prefer to make classic deviled eggs, you can leave out the avocados and use chopped walnuts for adding extra filling.
Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular sour cream instead.
Lemon: I recommend using fresh lemon juice, but if you don’t have fresh lemons, bottled lemon juice will work just as well.
Black Pepper: Freshly ground black pepper adds a nice touch of spice. If you’re not a fan of black pepper, you can leave it out.
Parsley: I like using fresh parsley for garnish. Alternatively, you can use chopped chives or chopped green onions if you prefer.
Ground Paprika: I like sprinkling a bit of ground paprika for contrast in color. Alternatively, you can also use ground red pepper, ground cayenne pepper or chili powder if you prefer.
Storing: To store, place the avocado deviled eggs in an airtight container and store in the refrigerator for up to 3 days. Note that the color of the avocado filling may turn a little brown due to oxidation as time passes, but the eggs will still be fine to eat.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: Western
