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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}

Ingredients

Scale
  • 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

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.