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!
Okay, we need to seriously have a talk. Have you heard about avocado deviled eggs? Of course you have, you culinary whippersnapper, you. Well, I hadn’t. At least not right away in my adult life. Also, whenever Mom made regular deviled eggs, she went overboard on the Miracle Whip, so hers were always a little runny. Good, but runny. And then K-Hubs, the girls, and I couldn’t have eggs for about two years. So the whole deviled egg concept never quite made it to the forefront of my radar.
But over Labor Day, one of my aunts, the resident deviled egg-maker of the family, brought her delicious batch of twenty-four to the family shindig, and deviled eggs re-entered my life. This got me thinking about whether I could learn to make deviled eggs, too. And could I make them gluten-free, dairy-free, and soy-free without also ruining the recipe? Yes, yes, I could.
And so can you! For real, or else I wouldn’t have called this meeting.
It’s all in the avocado. Let us take a moment to appreciate the avocado. Aaaaaand exhale.
These Spicy Avocado Deviled Eggs are a customize-to-your-liking recipe. For example, top your deviled eggs with whatever strikes your fancy. I didn’t try tomatoes this time, but that did cross my mind, as did herbs. I went for a full-on punch with red onion. At first my tastebuds freaked out a little. “What in Sam Hill are you doing to us, Morgan?” they asked. But then they calmed down, and now red onion is my topping of choice.
I’m always thinking about recipes we can take to family events or when we host a gathering. Spicy Avocado Deviled Eggs qualify, no doubt. If I were hosting a shindig, then I would turn these into a deviled egg bar, letting others top their eggs with whatever they like, much in the same fashion as with Crab-Stuffed Avocados.
And normally I go bonkers with onion salt. Here, because of the ground mustard and garlic salt, I backed WAY off. As in, I did a dash or a sprinkle. A sprinkle dash. It wasn’t even measurable. But I like to think it made all the difference. “Morgan,” says the hypothetical game show host now used to explain my point, “you’re on a deserted island, and you can only have one seasoning with you-” I don’t even wait for him/her to finish. “Onion salt,” I shout. So if I backed off the onion salt in this recipe, you know it is with good reason.
The ground mustard was surprisingly easy to figure out. Ground mustard feels so mature. It also sat in Mom’s cupboard, but I don’t think she ever knew what to do with it. Maybe make runny deviled eggs, I don’t know (God love Mom and her culinary pursuits).
When I prepared these, I found myself getting up in my own grill about using ground mustard appropriately. I was doing something my own mother never did. “Be cool, Morgan,” I muttered to myself. “Adults use ground mustard like they know their way around a kitchen. Just sprinkle dash until you have the right amount. Act like you’ve been here before.”
Ground mustard makes me want to be a better person. It gives me side-eye, basically asking whether I have earned the right to use it. Well, I have only almost burned down a kitchen twice, and one of those was for a chemistry project during senior year of high school. Ground mustard, this is my best self. Are we going to do this or not?
We did this.
And now ground mustard and I are on a first name basis with one another. It’s rather delightful.
You, too, can do this. Aside from being able to earn ground mustard’s respect, this recipe is:
- A gluten-free, grain-free, dairy-free, and soy-free appetizer that also happens to be paleo
- Filling without feeling heavy – it could easily serve as an appetizer OR as a meal
- Customizable – make these for family and friends and let them top their eggs with whatever they like
- Full of zing – this paleo recipe is anything but bland (especially if you top the eggs with red onion)
- Quick and easy to make – the avocado also keeps the filling rather firm, reducing the likelihood your deviled eggs will turn out runny like Mom’s did
Seriously, don’t wait for Labor Day. Just go make a batch or twenty of these. Get your sprinkle dash on, make ground mustard proud, and take the boring out of paleo. These Spicy Avocado Deviled Eggs have your back.
Spicy Avocado Deviled Eggs
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 12 deviled eggs 1x
- 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
- Boil eggs for approximately 20 minutes. Set aside to cool (rinse in cold water or store in the refrigerator – chilled deviled eggs are easier to peel)
- Peel deviled eggs and slice them in half, lengthwise.
- Scoop out egg yolks and put them in a medium-sized bowl.
- Add avocado to yolks and mash together with a fork.
- Pour lemon juice into mixture and continue mashing.
- Add ground mustard, garlic powder, sea salt, and onion salt. Mix well.
- Spoon mixture into egg whites and top with red onion (or other garnishes, as desired).
- Sprinkle with pepper.
- For best results, serve immediately.
I do save some deviled eggs to eat the next day. They still taste delicious, however the texture changes overnight due to the avocado.