Avocado replaces the mayo for these flavorful updated deviled eggs!
This is the most delicious deviled egg I have ever put in my mouth – and that’s saying something. I love, love LOVE deviled eggs.
These little beauties are mayo free, Whole30 and low carb. But most importantly, they are just YUM.
The mayo is replaced with a soft, ripe avocado – healthy fat. And then paper thin slices of crispy Proscuitto add salt, umami and crunch. Seriously, these are jaw-dropping good.
When deviled eggs are on a buffet, I can fill half my plate with them. I am kind of known as a deviled eggs fanatic. So my girlfriend made some of these and brought them to my house. I am a deviled egg snob, so I was skeptical. No mayo? They just won’t be creamy – said I.
I am happy to report that I was wrong: Perfect creamy texture – and more flavor than just mayo would give. Just so, so good.
These also look beautiful on a platter – and very foodie-ish. You will not regret making these for your spring or Easter feast, guaranteed.
Tricks to a Perfect Hard-Cooked Egg
Bring water in a medium saucepan to a boil. Carefully add eggs to the boiling water. (NOTE: the shock of the boiling water softens that membrane right under the shell, so your eggs will be easy to peel.) Let boil for exactly one minute. Remove pan from heat. Cover and let sit for at least 10 minutes. Crack eggs and run under cold water, to let water seep under the shells. Peel and enjoy!
Green Eggs and Ham Deviled Eggs
Makes 12 deviled egg halves
6 large hard-boiled eggs
1/2 ripe Haas avocado
1 tablespoon lemon juice
Pinch of salt and pepper
3 paper-thin slices of Proscuitto
A little cooking oil
Smoked paprika for garnish
Cut eggs in half down center lengthwise and then place yolks in a mixing bowl. Add avocado, lemon juice and salt and pepper. Mash with a fork until very creamy. Fill the holes in the egg halves with this mixture and place on a platter.
Cook the Proscuitto in a skillet over medium high heat in a little oil until browned and crispy – it will take less than a minute per side. Remove to paper towels and let drain. Crumble and place on tops of eggs. Sprinkle with a little smoked paprika. Serve.
- 6 large hard-boiled eggs
- ½ ripe Haas avocado
- 1 tablespoon lemon juice
- Pinch of salt and pepper
- 3 paper-thin slices of Proscuitto
- A little cooking oil
- Smoked paprika for garnish
- Cut eggs in half down center lengthwise and then place yolks in a mixing bowl. Add avocado, lemon juice and salt and pepper. Mash with a fork until very creamy. Fill the holes in the egg halves with this mixture and place on a platter.
- Cook the Proscuitto in a skillet over medium high heat in a little oil until browned and crispy - it will take less than a minute per side. Remove to paper towels and let drain. Crumble and place on tops of eggs. Sprinkle with a little smoked paprika. Serve.
Other remarkable deviled eggs out there:
Bacon Blue Deviled Eggs, How Sweet Eats
Sriracha deviled Eggs, Life’s Ambrosia
Avocado Sriracha Deviled Eggs, Cookin Canuck
Mayo-free Deviled Eggs, Give Recipe