This recipe for Avocado Deviled Eggs is a zesty, creamy and oh-so-tasty twist on a classic party favorite! Thank you so much to BJ’s Wholesale Club for sponsoring this post.
Something about football season and tailgating screams ALL THE SNACKS to me. Chips and dip, wings, Chex mix… Even though I have the world’s biggest sweet tooth, something about tailgating parties and football on the TV has me craving all the salty snacks. Avocado deviled eggs are great for Easter too!
In my opinion, there are a few party favorite appetizer snacks that are almost always a huge hit but seem to be really underserved. Number one: Shrimp cocktail. Have you ever seen a single shrimp left on a shrimp cocktail platter at the end of a party? Number two: Deviled eggs. No one can resist this creamy, salty, protein-packed party favorite.
So the next time you’re heading off to a tailgate before a football game or the next time you find yourself at a friend’s house to watch a game, why not show up with a snack you know everyone will love… but with a little twist!
And that’s where these Avocado Deviled Eggs come in! Like the classic deviled eggs everyone loves, they’re salty and creamy and easy to make but this particular rendition is dairy-free and doesn’t call for a plethora of mayonnaise.
To make these eggs you will need:
- A dozen hard-boiled eggs (but you already knew that)
- Avocado (Healthy fats! Creamy texture!)
- Olive oil (Healthy fats x2!)
- Red bell pepper and red onion (sneaky veggies)
- Fresh cilantro (or not if you think it tastes like soap)
- Dijon mustard (for a little tangy-ness)
- Salt and pepper (because a lil’ salt makes everything better)
And here’s the good news: This recipe is virtually goof-proof. All you have to do is peel the hard boiled eggs, cut them in half and remove the egg yolks before mashing the yolks up with all of the other ingredients. Really mash ‘em up! And then scoop the avocado-y, mashy mixture back into the egg whites, top with a little somethin’ tasty and pretty and wow all of your friends! Or yourself! Because I’m fully on board with prepping some of these eggs for yourself for a healthy snack! (Just store the avocado mixture with the pits of the avocado and a couple of squeezes of lime juice and wait to scoop it into the eggs whites until you’re ready to dig in!)
You can also make your life easier by ordering everything you need to make these ingredients from BJ’s Wholesale Club with same-day delivery. Simply place an order for all the ingredients you need online and then wait for them to arrive at your doorstep in as little as two hours!
Since I’m pretty much grocery delivery obsessed, that’s my go-to way to get all of my favorite BJ’s finds to my house, especially since I’ve ordered from BJ’s so often that my go-to food items are all saved and easy to add to my cart for repeat ordering. (I’m looking at you Byrne Hollow Farm Grass-Fed Organic Whole Milk, Wellsley Farms Organic Maple Syrup, Wellsley Farms Organic Salsa and organic berries!)
And now back to the Avocado Deviled Eggs Recipe because I’ve kept you waiting long enough!
Avocado Deviled Eggs
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Avocado Deviled Eggs (Dairy-Free)
- Yield: 24 deviled egg halves 1x
Description
A zesty, creamy and oh-so-tasty twist on a classic party favorite!
Ingredients
- 12 hard-boiled eggs
- 4 avocados, peeled, pitted and diced
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- juice of one lime
- 1/4 cup red bell pepper, very finely diced (+ 24 small, very thinly sliced strips for garnish, if desired)
- 1/4 cup Wellsley Farms Red Onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon Wellsley Farms Himalayan Pink Salt + more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Peel the hard boiled eggs, slice them in half and remove the yolks, placing them in a large mixing bowl. Place the whites of the eggs onto a large plate or serving platter.
- Add avocado, olive oil, lime juice, red bell pepper, red onion, Dijon mustard, cilantro, pink Himalayan salt and pepper to the bowl with the egg yolks. Mash ingredients together and stir to combine until slightly lumpy yet creamy.
- Scoop mixture back into the egg whites, sprinkle with additional salt and pepper and garnish with additional cilantro and thinly-sliced red pepper strips. Enjoy!
Question of the Day
What is your favorite tailgating food or snack?
It’s hard to beat chili on a Sunday when a big game is on but when it comes to snacks, I’m all about deviled eggs, shrimp cocktail and Chex mix! If we’re talking sweet treats, you’ll never see me turn down puppy chow!
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Genius! Can’t wait to try these.
Hope you love them!!
I’m not familiar with most deviled egg recipes, but mayo does not contain dairy (the basic receptor is egg, oil and vinegar or lemon juice) so I believe most recipes are dairy free. Love the use of avocado, would be perfect with premade guacamole cups!
Yes!! I’ve just seen some recipes use sour cream or Greek yogurt as an alternative to mayo so I thought avocado was a fun way to opt out of mayo with a healthy dairy-free alternative. And I love the idea of premade guacamole to save time! Yum!
Any tips on peeling the eggs? Mine always come out so horrible, they are unusable!
I struggled with this SO much until I had a bunch IG followers recommend using the Instant Pot! Here’s the method I follow –> https://amindfullmom.com/instant-pot-hard-boiled-eggs/ It’s a game changer!
Aw man, we don’t have an Instant Pot! Might be worth getting just for this though haha
I’ve started steaming mine for 15 minutes. When the timer goes off, pull them from the heat & cover with ice. Once the ice melts, they should peel beautifully.
An old fashioned tip for ezy pzy peeling eggs is– use a push pin or safety pin to puncture both middle of the ends of eggs, then cover w/cold water, bring to boil 5 min, turn off flame, let sit another 5 then peel under cold running water, shells slip off like a silk jkt & eggs are still nice & warm to eat. Slice in half, top with butter, s&p or make a lovely bechamel sauce with a hint of curry powder to take edge off of eggy taste, thyme or chives nice topping. Great on toast! Bon Apetit!
A trick my grandmother had shared with me was to put eggs into a pot & bring them to a boil. When they get to a rolling boil, set the timer for 10 mins, then immediately drain them & put them into cold water!
Salt the water when boiling.
I always do a smokey, spicy deviled egg with chipotles in adobo, I’ll add this to my repertoire!
you need to make sure to put the name of the sponsor in the first paragraph of the post
It’s mentioned in the second sentence of this post so I’m a little confused by your comment.
well, some of this recipe ingredient looks like salad bowl but it mixes up with another way to become deviled eggs. So creative!!!