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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.

Light and Creamy Deviled Eggs Without Mayo Recipe

Author: Jessica Haggard
Switch things up with these deviled eggs without mayo for a fresh and flavorful appetizer. Creamy avocado takes the place of mayo, giving the filling a rich texture while adding healthy fats. They’re easy to whip up in just 10 minutes of prep and 10 minutes of cook time. Whether you’re entertaining or making a quick snack, these eggs are simple, tasty, and sure to please.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 12 pieces
Calories 7 kcal

Ingredients
 
 

Instructions
 

  • Place your eggs in a pot and fill it with water an inch above the eggs. Bring the water to a boil, then gently lower the heat and let them simmer for 8 to 10 minutes. Once cooked, carefully move the eggs to a bowl of ice water to cool.
    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.
  • Cut the avocado in half, remove the pit, and mash it in a bowl until smooth. Next, peel your cooled eggs and slice them in half lengthwise. Scoop the yolks into the bowl with the mashed avocado. Add sour cream, lemon juice, salt, and pepper, then stir everything together until creamy and well blended.
  • 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 do the trick just as well.
  • 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!

Notes

  • To avoid browning, store the filling and egg whites separately if prepping ahead. Assemble just before serving.
  • For neat-looking eggs, use a spoon or small scoop to gently remove any yolk residue before filling.
  • Older eggs are easier to peel than fresh ones. Cracking both ends and rolling the egg on a flat surface can help the shell slide off.
  • Choose avocados that are slightly ripe but still firm when pressed. Skip avocados with dark spots or mushy areas. If you're in a hurry, stick them in a paper bag with a banana to ripen faster.
  • Taste your filling before piping it in. Add a little vinegar if it’s too rich, or squeeze in more lemon juice for a brighter flavor.
  • Letting your deviled eggs rest in the fridge for 15 minutes before serving helps the flavors come together nicely.
Serve: Deviled eggs without mayo pair well with grilled meats. They’re also great on a charcuterie board or served with a crisp salad or warm soup. For brunch, try them with toast, smoked salmon, or fresh fruit for a balanced meal.
Store: Store leftovers in an airtight container in the fridge for up to 2 days. Boil eggs up to 5 days ahead and keep them unpeeled. Make the filling 1 to 2 days early with extra lemon or lime juice to prevent browning. Store the filling with plastic wrap on top and keep egg whites separate.

Nutrition

Serving: 1pieceCalories: 7kcalCarbohydrates: 1gProtein: 0.2gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 99mgPotassium: 15mgFiber: 0.2gSugar: 0.2gVitamin A: 113IUVitamin C: 3mgCalcium: 4mgIron: 0.1mg
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