Avocado Deviled Eggs: A Healthy Twist on an Old Classic

What happens when a classic deviled egg takes a vacation to the tropics? You get avocado deviled eggs—a creamy, dreamy mashup that’s devilishly good but angelically healthy. They’re like the life of the party: smooth, a little extra, and guaranteed to get people talking. If eggs and guacamole had a baby, this would be their overachieving offspring.

These little bites are here to prove that avocados make everything better—yes, even deviled eggs. They’re so good, you’ll forget they’re technically just fancy egg salad in disguise.

Step 1: Place a pot on the stove over medium-high heat and start boiling water in it.

Step 2: Once the water reaches a boiling point, carefully add the eggs, and let them cook for 8-10 minutes.

Step 3: Remove the eggs from the boiling water and transfer them to a bowl filled with ice water to cool down.

Step 4: Peel the avocado and mash it in a separate bowl.

Step 5: Cut the boiled eggs in half lengthwise and scoop out the egg yolks into the bowl with mashed avocado.

Step 6: Add sour cream, lemon juice, salt, and pepper to the bowl. Mix everything together until well combined.

Step 7: Rinse the egg whites to remove any residue and pat them dry gently.

Step 8: Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.

If desired, garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.

Whether you’re hosting a brunch, potluck, or just need a reason to snack, these creamy avocado deviled egg bites will disappear faster than you can say “egg-cellent.” Give them a try, and let the compliments roll in!