Healthy Deviled Eggs Recipe
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If you’re looking for a simple yet impressive appetizer, these healthy deviled eggs with avocado are just the thing. Blending avocado and sour cream creates a smooth, creamy filling that’s loaded with flavor. A squeeze of lemon keeps things fresh, while a sprinkle of paprika and parsley adds a colorful finishing touch.
I used to stick to traditional deviled eggs, but swapping in avocado was a game-changer. Not only does it make the filling extra creamy, but it also adds a boost of healthy fats. Whether you are prepping for a party, packing a picnic, or just need a grab-and-go snack, these healthy deviled eggs always hit the spot. They are so good, you might just find yourself making an extra batch!
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Why You’ll Love This Recipe
- Party-ready anytime: Make them ahead of time for parties, picnics, or easy grab-and-go snacks during the week.
- Ready in no time: These healthy deviled eggs come together fast, taking just 20 minutes from start to finish.
- Make it your own: Add your own twist with hot sauce, jalapenos, crispy bacon, smoked salmon, or fresh herbs.
- A tasty twist: This lighter spin on deviled eggs is creamy, flavorful, and refreshingly different.
- Eye-catching: The vibrant green filling makes these eggs a standout addition to any spread.
- Silky smooth texture: Avocado makes the filling rich, buttery, and irresistibly creamy.
How to Make Healthy Deviled Eggs
Healthy deviled eggs are surprisingly simple to make. Start by boiling your eggs, then mash up a creamy avocado filling while they cool. Once filled, a sprinkle of garnish is all you need before serving. With just 10 minutes of prep and another 10 to cook, you will have a fresh, flavorful appetizer that’s ready to impress.
For full instructions, including ingredients and step-by-step details, check out the printable recipe card below!
Ingredients You Need
- Eggs: The base that holds the ingredients together.
- Avocado: For the smoothest, creamiest texture, go with ripe Hass avocados. They add a buttery richness that’s perfect for deviled eggs. I usually buy extras so I could also make my favorite dip, tomatillo avocado guacamole!
- Sour cream: Adds extra creaminess and richness. Full-fat sour cream is ideal for a thicker texture and bolder flavor.
- Lemon juice: A squeeze of fresh lemon not only brightens the flavor but also keeps your avocado looking fresh and green. If you’re using bottled lemon juice, check the label to avoid added ingredients that may change the taste.
- Salt and black pepper
- Parsley: A sprinkle of fresh parsley gives the eggs a pop of color and a hint of herby freshness.
- Paprika: Finishes things off with a hint of warmth and a touch of sweet, smoky flavor.
Step-By-Step Instructions
Healthy deviled eggs with avocado are incredibly simple to make, and you only need four steps to get them on the table. If you are short on time, store-bought hard-boiled eggs are a handy option, but boiling your own gives you fresher, better-tasting results. Whether you are prepping for guests or just want a quick snack, these creamy, flavorful eggs are a perfect choice.
Step 1: Boil the eggs
Start by filling a pot with water. Make sure there’s enough to cover your eggs by about an inch. Boil the water, then gently lower the eggs in. Let them cook for 8 to 10 minutes. Once they’re done, scoop them out with a slotted spoon and transfer them to a bowl of ice water to cool.
If you’re unsure about the water level, place the eggs in the pot first, fill it with water, then remove the eggs before heating.
Step 2: Make the filling
Cut open your avocado, remove the pit, and mash it in a bowl.
Once the eggs are cool, peel them, slice them in half lengthwise, and pop the yolks into the mashed avocado. Stir in sour cream, lemon juice, salt, and pepper until the mixture is creamy and well blended.
Step 3: Fill the eggs
Rinse the egg whites to remove any remaining yolk bits, then pat them dry. Spoon or pipe the avocado mixture back into the egg whites for a smooth, tidy look.
Step 4: Add toppings and serve
Finish by sprinkling your deviled eggs with paprika and a little parsley for color and flavor. Serve immediately or chill until ready to enjoy!
Substitutions
No need to worry if you are out of an ingredient. There are plenty of easy swaps that can still deliver great results. Try these alternatives to get the job done:
- Avocado: There’s really no perfect swap for avocado in this recipe, but if you’re feeling creative, blended silken tofu can give you a similar creamy texture.
- Sour cream: Greek yogurt is a great alternative, and if you’re avoiding dairy, coconut yogurt does the trick too. Light sour cream or even regular cream can work if that’s what you have on hand.
- Lemon juice: Lime juice or a splash of apple cider vinegar will give you that same tangy flavor.
- Salt and black pepper
- Parsley: Fresh chives, cilantro, or dill make great alternatives. If you only have dried parsley, use about one-third of the amount.
- Paprika: Smoked paprika brings a deeper, bolder flavor, while cayenne pepper adds a spicy kick if you want some heat.
Expert Tips
- Older eggs (but not rotten eggs!) tend to peel more easily than fresh ones, so try using eggs that are at least a week old. Cracking both ends and rolling the egg gently on a hard surface can also help the shell come off without fuss.
- Egg whites can tear easily, so use a spoon or small scoop to gently clean out any stubborn yolk bits before filling.
- For the creamiest filling, pick an avocado that’s firm with just a little softness when you squeeze it. Skip the ones with dark spots or mushy spots. If you need it to ripen quickly, placing it in a paper bag with a banana can speed things up.
- Before you start piping the filling, give it a quick taste. If it feels too rich, a splash of vinegar will help balance things out. Need a little extra brightness? Add another squeeze of lemon juice.
- If you’re making these ahead, keep the filling and egg whites separate until you’re ready to serve. This keeps the avocado looking fresh and bright.
- While it’s not a must, letting your filled eggs chill for about 15 minutes before serving helps the flavors blend and makes them even better.
How to Store This Recipe
Keep any leftover deviled eggs in an airtight container in the fridge, and try to enjoy them within two days. Although you can freeze avocados, freezing these deviled eggs isn’t the best idea since it can mess with the texture.
If you’re getting a head start, you can boil the eggs up to five days in advance. Leave them unpeeled in the fridge so they don’t dry out.
The avocado filling can be prepped a day or two before serving, but adding a little extra lemon or lime juice will help keep it from browning. To keep it fresh, press some plastic wrap right on top of the filling before sealing the container. Store the egg whites separately in a covered container, and for the best flavor and presentation, fill the eggs just before serving.
What to Serve with Healthy Deviled Eggs
Healthy deviled eggs are a tasty and versatile appetizer that fits right in with just about any meal. They add a creamy touch to fresh green salads, pair nicely with a charcuterie board full of meats, cheeses, and crackers, and make a great side for a cozy bowl of soup. I especially love them with avocado bone broth soup.
If you’re planning a barbecue, they add a cool, creamy contrast to grilled meats. For brunch, try serving them with toast, smoked salmon, or some fresh fruit. No matter how you serve them, they’re always a hit!
More Appetizer Recipes To Try
Creamy and Healthy Deviled Eggs Recipe
Ingredients
- 6 whole eggs
- 1 whole avocado
- 2 tablespoons sour cream
- ½ medium lemon juiced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 sprigs parsley for garnish
- 2 pinches paprika powder for garnish
Instructions
- Start by filling a pot with water. Make sure there's enough to cover your eggs by about an inch. Boil the water, then gently lower the eggs in. Let them cook for 8 to 10 minutes. Once they’re done, scoop them out with a slotted spoon and transfer them to a bowl of ice water to cool.If you're unsure about the water level, place the eggs in the pot first, fill it with water, then remove the eggs before heating.
- Cut open your avocado, remove the pit, and mash it in a bowl. Once the eggs are cool, peel them, slice them in half lengthwise, and pop the yolks into the mashed avocado. Stir in sour cream, lemon juice, salt, and pepper until the mixture is creamy and well blended.
- Rinse the egg whites to remove any remaining yolk bits, then pat them dry. Spoon or pipe the avocado mixture back into the egg whites for a smooth, tidy look.
- Finish by sprinkling your deviled eggs with paprika and a little parsley for color and flavor. Serve immediately or chill until ready to enjoy!
Notes
- Older eggs tend to peel more easily than fresh ones, so try using eggs that are at least a week old. Cracking both ends and rolling the egg gently on a hard surface can also help the shell come off without fuss.
- Egg whites can tear easily, so use a spoon or small scoop to gently clean out any stubborn yolk bits before filling.
- For the creamiest filling, pick an avocado that’s firm with just a little softness when you squeeze it. Skip the ones with dark spots or mushy spots. If you need it to ripen quickly, placing it in a paper bag with a banana can speed things up.
- Before you start piping the filling, give it a quick taste. If it feels too rich, a splash of vinegar will help balance things out. Need a little extra brightness? Add another squeeze of lemon juice.
- If you’re making these ahead, keep the filling and egg whites separate until you’re ready to serve. This keeps the avocado looking fresh and bright.
- While it’s not a must, letting your filled eggs chill for about 15 minutes before serving helps the flavors blend and makes them even better.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
