Avocado Deviled Eggs Without Mayonnaise
Avocado deviled eggs without mayonnaise are a fresh, creamy twist on the classic appetizer. Ripe avocado blends smoothly with egg yolks, mustard, lemon juice, and seasonings to create a rich filling that feels light and bright at the same time.
Ingredients
- 6 large eggs
- 1 medium ripe avocado
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons plain Greek yogurt
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon finely chopped chives
- 1/4 teaspoon paprika for garnish
Instructions
- Place the eggs in a medium saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat.
- As soon as the water reaches a boil, cover the pan, remove it from the heat, and let the eggs stand for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for 10 minutes. Peel the eggs carefully once cooled.
- Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Add the avocado flesh, lemon juice, Dijon mustard, Greek yogurt, salt, black pepper, and garlic powder to the bowl with the yolks. Mash with a fork until very smooth and evenly combined.
- Stir in the chopped chives, reserving a small pinch for garnish if desired. Taste the filling and adjust salt or lemon juice slightly if needed.
- Spoon or pipe the avocado yolk mixture evenly into the egg white halves.
- Sprinkle the tops with paprika and the reserved chives. Chill for about 10 minutes before serving for the best texture and flavor.
Notes
Nutrition is an approximate estimate per deviled egg half and can vary based on the exact size of the eggs, avocado, and yogurt used.
Store the deviled eggs in a single layer in an airtight container in the refrigerator.