Spicy Avocado Deviled Eggs

Ground mustard, pepper, red onion, and avocado make these paleo deviled eggs anything but standard. Enjoyable enough to be an appetizer, filling enough to be a meal (especially the kind you can stand over the sink to eat), these Spicy Avocado Deviled Eggs will be a crowd pleaser! {Paleo-friendly}

Spiriteds, I don’t know where to even begin. First of all, Spicy Avocado Deviled Eggs are a crowd-pleaser amongst our friends and family, just like our Marinated Greek Olives are, dietary restrictions or not. These deviled eggs are just universally delicious BECAUSE THEY ARE. And I love a good allergen-friendly recipe that is easily enjoyed by the masses.

Second, Spicy Avocado Deviled Eggs will knock your head right off your neck right off your shoulders and your tastebuds will BE SO PLEASED. I’m telling you, the earthy avocado flavor paired with the hearty egg yolk and piquant red onion is the chef’s kiss of all chef’s kisses. And then when we take this recipe to eleven and add micro greens or red pepper flakes or coarse black pepper, well, that’s basically when we’ve self-actualized. 

Well, okay, maybe not self-actualized, per se. But the outcome is nothing short of amazing. Put another way, whenever we make these, they don’t last long. Friends even ask if it’s okay to eat the last one. Yes, please do! We’ll only just make more at some point, because this easy avocado deviled eggs recipe is a breeze to throw together.

So now it’s time for you to share them with your fiends and family! And, omigosh, are we excited for everyone involved!

Spicy Avocado Deviled Eggs are

• Paleo-friendly
• Dairy-free and gluten-free
• Easy to customize 
• Fun to share
• Tasty and satisfying
• Big on flavor

Side note: If you make these for a friend or family gathering, set up a small area with a variety of toppings and let people garnish their own eggs however they like!

Spicy Avocado Deviled Eggs ingredients

• Eggs. You’ll hard boil the eggs and separate the whites and the yolks, but don’t discard anything. Eventually everything but the shell gets used.
• Avocado. Fresh is best. Ideally, the avocado you use is still within that 7-second window of flavorful perfection. But if you’re outside that window, the other flavors in this recipe should balance it out.
• Lemon juice. Bottled or fresh will work just fine.
• Seasonings. Ground mustard, garlic powder, sea salt, and onion salt. These come in handy not only for the flavor but also to balance out the avocado.
• Red onion. I cannot stress this enough – red onion is SO SO SO SO good atop these eggs. Like, you wouldn’t think so. Hello, onion breath! But, honestly, it’s the final piece of the flavor puzzle.
• Garnishes: Micro greens, coarse black pepper, or red pepper flakes.

Side note: If you have an avocado that is past its prime, but you still don’t want to throw it out because maybe, MAYBE there’s still some good flavor left, then throw it into a Single-Serving Chocolate Chia Smoothie instead.

How to make Spicy Avocado Deviled Eggs

1. Hard boil the eggs as you normally would, or use our Perfect Hard-Boiled Egg recipe (that actually isn’t hard-boiling at all – we use another method instead!). Once the eggs have cooled, then peel away the shells and slice the eggs in half, lengthwise.
2. Next, scoop out the egg yolks and put them in a medium-sized bowl. Set the egg whites aside until you are ready to fill them. Add the avocado to yolks and mash them together with a fork. Then pour the lemon juice into mixture and continue mashing with the fork until everything is blended.
3. Now add the ground mustard, garlic powder, sea salt, and onion salt. Mix well.
4. Spoon the avocado mixture into the hard-boiled egg whites and top with red onion and other garnishes, as desired.
5. Spicy Avocado Deviled Eggs will keep for about 24 hours in an airtight container in the refrigerator. For best results, serve the same day they are prepared.

More finger-food recipes to share!

If I could just eat charcuterie spreads for each and every meal, then I probably would. Snacks and finger foods are my love language. If you are the same, or you want more finger foods and appetizers to share with others, then here are a tasty treats to add to your repertoire! 

• Sautéed Shrimp Appetizer Skewers
• Olive Tapenade {Vegan + Paleo}
• Roasted Salsa Verde
• Spicy Roasted Cashews
• Marinated Greek Olives

Spiriteds, stay well and stay wild. If you get a chance, jump into the fun. I’m glad you’re here. 🩷

Spicy Avocado Deviled Eggs

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Ground mustard, pepper, red onion, and avocado make these paleo deviled eggs anything but standard. Enjoyable enough to be an appetizer, filling enough to be a meal (especially the kind you can stand over the sink to eat), these Spicy Avocado Deviled Eggs will be a crowd pleaser! {Paleo-friendly}

• Prep Time: 25 mins
• Cook Time: 10 mins
• Total Time: 35 mins
• Yield: 12 deviled eggs 1x
• Category: Appetizers and Snacks
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 6 eggs (keep the yolks)
• 1 avocado
• 1 tsp lemon juice
• 1 tsp ground mustard
• 1/8 tsp garlic powder
• 1/8 tsp sea salt
• Dash of onion salt
• 1/4 cup red onion, diced
• Pepper for garnish

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Instructions

1. Hard boil the eggs as you normally would, or use our Perfect Hard-Boiled Egg recipe (that actually isn’t hard-boiling at all – we use another method instead!). Once the eggs have cooled, then peel away the shells and slice the eggs in half, lengthwise.
2. Next, scoop out the egg yolks and put them in a medium-sized bowl. Set the egg whites aside until you are ready to fill them. Add the avocado to yolks and mash them together with a fork. Then pour the lemon juice into mixture and continue mashing with the fork until everything is blended.
3. Now add the ground mustard, garlic powder, sea salt, and onion salt. Mix well.    
4. Spoon the avocado mixture into the hard-boiled egg whites and top with red onion and other garnishes, as desired.
5. Spicy Avocado Deviled Eggs will keep for about 24 hours in an airtight container in the refrigerator. For best results, serve the same day they are prepared.