Creamy, flavorful deviled eggs with NO mayo!! You can feel great about bringing these to a party or a tailgate this weekend. If you’re an avocado queen like me, you probably already have the 5 ingredients you need to make this recipe tonight.
If you’ve checked out many of our other recipes, you might have noticed that I’m a big fan of smoked paprika. I like to throw dashes of it in my tomato soup, on my crispy chickpeas, and (obviously) on tacos of any kind. If you’ve never tried avocado straight out of the shell with some smoked paprika on top, please do so post-haste. You’ll thank me later!
Naturally, when I opted to make deviled eggs with avocado in place of mayo, smoked paprika instantly came to mind. If you don’t have any, don’t stress. You can use standard paprika here instead.
Oh, and if you need help making the perfect hard boiled eggs, check out this guide from Food Network. I love that it walks you through cooking a soft, medium, and hard boiled egg. You’ll be a pro in no time!
We love when you give our recipes a try! If you make these delicious deviled eggs (and really, why wouldn’t you?) holla atcha girl in the comments below! And don’t forget to tag us on instagram @fridgetofork! We can’t wait to see your beautiful pics!
Whole30 Avocado Deviled Eggs
- Prep Time: 5h
- Cook Time: 10h
- Total Time: 15m
- Serves: 6
- Yield: 12 deviled eggs
Ingredients
- 6 hard boiled eggs, cooled
- 1 ripe avocado
- 1 tsp. yellow mustard
- smoked paprika, to taste
- salt + pepper, to taste
Instructions
- Once your hard boiled eggs have cooled, halve them lengthwise and scoop out the yolks, placing them into a mixing bowl.
- Cut the avocado lengthwise, remove the pit, and scoop the flesh into the mixing bowl with the yolks.
- Mash the yolks and avocado with a fork if necessary, and stir together to combine until creamy.
- Add in the yellow mustard, several dashes of smoked paprika, and salt and pepper to taste.
- Scoop the filling back into the hollows of the hard boiled egg whites with a spoon, or use a piping bag (or a ziplock bag with the corner snipped off) to pipe the filling back into the egg whites. Sprinkle with smoked paprika, if desired. Serve over a plate of greens for a fancy presentation!
