Avocado Deviled Eggs Recipe

These delicious avocado deviled eggs are creamy and loaded with cilantro, cumin, and a jalapeno kick, made with no mayo by using ripe avocado as the base. They come together in 30 minutes and are one of the easiest appetizers I make to serve for Easter or any celebration.

👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Chef Billy Parisi📖 billyparisi

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

food processor

📝 Preparation Steps

Slice the hard-boiled eggs in half longways and place the yolks in a food processor. Add the whites to a serving dish.

large hard-boiled eggs6

Add the avocado, lemon juice, cumin, salt, and pepper to a food processor and process on high speed until smooth.

Fold in the onions and cilantro until well combined.

Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.

Garnish with chopped cilantro and jalapeño slice.

Nutrition Facts

calories

67 kcal

fat Content

5 g

serving Size

1 serving

fiber Content

1 g

sugar Content

1 g

sodium Content

32 mg

protein Content

4 g

cholesterol Content

93 mg

carbohydrate Content

2 g

saturated Fat Content

1 g

unsaturated Fat Content

4 g

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