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Deviled eggs on a wooden tray, topped with green filling and garnished with parsley, placed beside a blue cloth and half an avocado.

Creamy Avocado Deviled Eggs Without Mayo

Author: Jessica Haggard
Deviled eggs without mayo, where ripe Hass avocado and full-fat sour cream do the work instead. You taste avocado and lemon rather than the mayo everyone expects to find in a deviled egg.
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Prep Time 10 minutes
Cook Time 20 minutes
Ice bath 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 12 pieces
Calories 68 kcal

Ingredients
 
 

  • 6 large eggs
  • 1 medium 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 sweet or smoked, for garnish

Instructions
 

  • Place your eggs in a pot and fill it with water an inch above the eggs. Bring to a boil, then cut the heat, cover, and leave for 10 minutes. Once cooked, carefully move the eggs to a bowl of ice water to cool for 5-10 minutes.
    If you’re unsure about how much water to use, try placing the eggs in the pot first, fill it with water, then remove the eggs before heating. It’s a simple trick that works every time.
    Seven hard-boiled eggs on a wooden cutting board, three are halved showing yolks. Parsley partially visible.
  • Cut the avocado in half, remove the pit, and mash it in a bowl until smooth.
    A bowl of mashed avocado with a fork, placed on a marble surface.
  • Next, peel your cooled eggs and slice them in half lengthwise. Scoop the yolks into the bowl with the mashed avocado.
    Bowl of mashed avocado topped with crumbled yellow egg yolk on a marble surface.
  • Add sour cream, lemon juice, salt, and pepper, then stir everything together until creamy and well blended.
    Bowl containing a mixture of mashed avocado, grated egg yolk, mayonnaise, salt, and black pepper on a marble surface.
  • Rinse the egg white halves to clean off any leftover yolk bits, then gently pat them dry. Spoon the creamy avocado filling into a piping bag and carefully pipe the mixture into each egg half. No piping bag? A spoon will work sufficently, but is little more messy.
    A deviled egg on a wooden plate, topped with green creamy filling and sprinkled with paprika.
  • Finish with a sprinkle of paprika for a hint of spice and some fresh parsley for color and extra flavor. Serve right away or refrigerate until you’re ready to enjoy!
    Wooden platter with deviled eggs topped with green filling and a sprinkle of paprika, garnished with parsley.

Notes

  • Older eggs peel more cleanly than fresh ones. If you have a choice, use the ones that have been in the fridge longest.
  • Ice water, not cool water, and give them at least 5 minutes before you start peeling.
  • For the neatest whites, peel with the bowl of a teaspoon slid between the membrane and the white rather than with your fingers.
  • Taste the filling before piping. If it tastes rich and flat, add acid rather than salt: more lemon juice, or a splash of apple cider vinegar.
Serve: Serve cold, on a flat platter in a single layer so nothing slides. They sit well on a grazing table or a holiday spread next to something hot.
Store: Best the day they're made. Leftovers keep in an airtight container in the fridge for up to 2 days. Boiled eggs on their own keep unpeeled in the fridge for a week.

Nutrition

Serving: 1pieceCalories: 68kcalCarbohydrates: 2gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 94mgSodium: 134mgPotassium: 130mgFiber: 1gSugar: 0.4gVitamin A: 269IUVitamin C: 4mgCalcium: 20mgIron: 1mg
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