9 ratings

Avocado Deviled Eggs

Boost the nutrient content and flavor of this classic party appetizer

Recipe Courtesy of Dr. Josh Axe

It’s that time of year again—time for graduation parties and wedding receptions, Mother’s Day brunches and Father’s Day barbecues. And no matter what the occasion, there’s always a need for a festive and delicious appetizer. These avocado deviled eggs certainly fit the bill, and in addition to tasting great, they can also help prevent disease, improve eye health, and help you burn fat.

In fact, that’s probably the reason I love this dish the most. While most snack foods will derail your weight loss efforts before you can even take a second bite, this recipe will help you stick to your paleo plan or ketogenic diet—and you’ll feel super satisfied all the while.

It’s not that deviled eggs are the worst food you could ever eat. But most are prepared with store-bought mayo that is made from genetically modified canola oil, which can cause kidney and liver problems, heart trouble, and a host of other health problems. But in this recipe, the mayo is swapped for avocado—what I like to call the healthiest food on earth. I also add in healing spices like digestion-healing cumin and paprika for a snack that is as delicious as it is nourishing.


For the Avocado Deviled Eggs

  • 4-6 Eggs
  • 1 Avocado
  • 1/4 Teaspoon sea salt
  • 1/4 Teaspoon pepper
  • 1/4 Teaspoon garlic
  • 1/4 Teaspoon chili powder
  • 1/4 Teaspoon cumin
  • 1/4 Teaspoon smoked paprika
  • 2 Tablespoons cilantro


For the Avocado Deviled Eggs

In a medium pot add eggs and cover with water until fully submerged.

Bring to a boil, then remove from heat and cover for 12–13 minutes.

Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.

Remove outer casing from eggs and slice in half lengthwise, removing the yolk.

Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined.

Add the mixture to the egg halves.Drizzle with lime juice and top with cilantro.