Deviled Eggs With Avocado (Keto, Paleo, GF)
These deviled eggs with avocado are a fun, delicious, mayonnaise-free twist on the more traditional recipes. This healthy appetizer is keto, gluten-free, dairy-free, paleo and Whole30, so they’re sure to be a hit in any crowd!
Using just 7 ingredients, these deviled eggs with avocado can be thrown together in 20 minutes, making them ideal for last minute entertaining. To make these deviled eggs vegetarian, simply omit the bacon from the recipe.
Making these deviled eggs with avocado takes almost no time and only requires a few ingredients, so they’re a great option for last minute entertaining!
Start with the perfectly boiled and peeled eggs (more on that later!). Cut each egg in half lengthwise, placing the whites face up on a plate and the yolks in a medium bowl. Add the avocado, lime juice, cilantro, salt and chili powder to the yolks and mash with the back of a fork. Using a small cookie scoop, scoop the avocado yolk mixture into each egg white until all are full, as pictured. Sprinkle with fried bacon and chives and serve immediately!
How do you hard boil eggs so they peel easily?
Since deviled eggs are all about presentation, it’s important that the whites remain intact when you peel the eggs. Luckily, there are a few simple tricks for boiling eggs in a way that make the shells really easy to peel.
The first trick is not to use fresh eggs. Eggs that have been in the fridge for about 7-10 days are ideal. Over time, an egg white becomes increasingly acidic, which causes it to stick to the inner membrane less. In addition, after a few days in the fridge, the egg white shrinks, leaving some space between it and the membrane. This results in shells that are easily removed from the egg white after boiling.
The second tip is not to overcook your eggs. Bring a pot of water to a boil and add eggs straight from the fridge to the pot (going from the cold to hot also helps with peeling!). For deviled eggs, you want a yolk that is somewhere in the middle of soft boiled and hard boiled. The ideal time for this is 5-6 minutes. After 5-6 minutes, remove the eggs and immediately plunge them into an ice bath for 10 minutes. The ice bath helps stop the cooking process and temperature shocks the eggs, which helps with easy peeling.
Finally, peel your eggs when they are at room temperature rather than after refrigeration. I like to peel all of the eggs after their ice bath and then store the peeled eggs in the fridge for later. Tricks for peeling include rolling the eggs on the counter to create cracks all along the shell, and peeling them under cool running water. If you follow all of these tips, your shells should pop right off and leave perfectly intact egg whites behind!
These deviled eggs with avocado contain simple, wholesome ingredients, making them a super healthy snack or appetizer!
Eggs offer a ton of health benefits because both the white and yolk are rich in nutrients. They are an excellent (and inexpensive!) source of high-quality protein and vitamin B12. This makes them a great option for vegetarians to incorporate in their diet! Eggs are also rich in selenium, vitamin D, B2 and B6, plus they contain ALL nine essential amino acids, making them a ‘complete protein’.
Avocados also offer numerous health benefits including lowering cholesterol, improving heart health, aiding in weight loss and even preventing some diseases.
In addition to having 20 vitamins and minerals, avocados offer a big dose of monounsaturated fatty acids, which have been shown to decrease inflammation in the body, reduce cholesterol and help protect against heart disease. There is also evidence suggesting avocados may aid in weight loss. This is likely because they are nutrient and calorie-dense which means they you feel full longer. Plus, they contain high amounts of fiber, and are low in carbohydrates, both of which can assist in healthy weight loss.
Since avocado browns quickly, I recommend preparing these deviled eggs the same day you plan to eat them. Ideally, just a half hour or so before serving. If you’re going to be pressed for time, boil the eggs a day or two in advance and mix the avocado yolk filling the day of.
Deviled eggs with avocado aren’t great as leftovers so try to make only as many as you’ll need!
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Deviled Eggs With Avocado (Keto, Paleo, GF)
- 6 eggs
- 3 slices bacon
- 1 avocado, seeded and peeled
- 2 teaspoons lime juice
- 2 tablespoons freshly chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 2 tablespoons chopped chives or green onions
- Gently place eggs in a medium saucepan and fill with water one inch above eggs. Bring water to a boil over high heat. Once the water has come to a boil, cover the saucepan and remove from the heat. Set a timer for 6 minutes.
- Fill a medium bowl with ice and water. When the time goes off, remove the eggs from the saucepan and place in the ice bath. Set a timer for 8 minutes.
- While the eggs are cooking and cooling, fry 2-3 slices of bacon in a frying pan over medium-high heat. Cook for about 3 minutes each side and transfer to a paper towel. Once cool enough to handle, crush each piece of bacon into small pieces.
- When the ice bath timer goes off, gently peel the eggs* and pat dry with a paper towel. Slice lengthwise and place the yolks in a medium bowl. Arrange the egg whites face up on a tray or plate.
- Add the avocado, lime juice, cilantro, salt and chili powder to the bowl with the yolk and mash with the back of a fork. Mix until well combined.
- Using a small cookie scoop, scoop the avocado yolk mixture into each egg white until all are full. Sprinkle the bacon pieces and chives on top and serve.
- *Peeling the eggs under cold running water will make it easier to remove the shells without damaging the egg whites.