Deviled Eggs With Avocado Mash Instead of Mayo

Berta Lily
by Berta Lily
1 platter
15 min

Deviled Eggs are an Easter staple but I am personally not a big fan. This year I hosted and decided to switch it up. It was a BIG HIT! Everyone absolutely loved the recipe.

I peeled all the eggs and placed them in half on the platter.

I started with some avocado mash from 1 and a half avocados for 14, eggs.

Then added some diced onion and the egg yolks from the Easter bunny. I only used about a third of the yolk, otherwise it would have been too many.

Then I added garlic salt and squeezed a lemon.

That was it! Not a lot of ingredients for a LOT of taste.

Then I used this mini scooper to stuff each of the egg halves. I believe they are really for scooping butter not ice cream but this tool comes in handy a lot of the time!

This recipe doesn't use any mayo, the avocados provide all the creaminess you need! If I had it available, I would have garnished each with a parsley or cilantro leave but I wasn't about to run to the store Easter morning with all the other people that needed some last minute supplies!

Deviled Eggs With Avocado Mash Instead of Mayo
Recipe details
  • 1  platter
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 1.5 avocados
  • 14 hard boiled eggs
  • 1 squeezed lemon
  • salt to taste
  • 1/4 chopped onion
  • parsley or cilantro garnish (optional)

hard boil the eggs and let them cool in the fridge
peel and half the eggs and lay on a platter
combine avocado, onion, and 1/3 of the egg yolks
add fresh lemon juice and salt to taste
mix and scoop into each egg white