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Deviled eggs with green filling on a wooden tray, garnished with paprika and parsley, placed on a marble surface.
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Creamy and Healthy Deviled Eggs Recipe

If you want a quick appetizer that’s creamy, tasty, and guilt-free, these healthy deviled eggs with avocado are perfect. They only take 10 minutes to prep and 10 to cook, so you can put them together even at the last minute. Using avocado instead of mayo adds healthy fats and gives them an amazingly smooth texture. It’s an easy twist on classic deviled eggs you’ll want to make again and again!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: American
Keyword: deviled eggs with sour cream, healthy deviled eggs
Servings: 12 pieces
Calories: 7kcal
Author: Jessica Haggard

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
US Customary - Metric

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.
Serve: Healthy deviled eggs go with almost any meal, from fresh salads and charcuterie boards to hearty soups. They add a cool contrast to grilled meats at barbecues and pair well with toast, smoked salmon, or fresh fruit for brunch. 
Store: Keep leftovers in an airtight container in the fridge within two days, as freezing ruins the texture. Boil eggs up to 5 days ahead and keep them unpeeled to stay fresh. Make the avocado filling a day or two before, adding lemon or lime juice to prevent browning, and press plastic wrap on top before sealing. 

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.5g | Saturated Fat: 0.2g | Sodium: 99mg | Fiber: 0.2g | Net Carbohydrates: 1g
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