These avocado deviled eggs are the perfect keto and low carb snack! Packed with protein and superfood fats from the avocado, they keep your macros and your taste buds happy.
Looking for more keto and low carb appetizer ideas? Give this Keto Zummus (Zucchini Hummus) or Low Carb Texas Trash Dip a try!
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MORE KETO AND LOW CARB APPETIZERS
Keto Blinis with Smoked Salmon Pate | Low-Carb Thai Pork Lettuce Wraps
Well, Valentine’s Day has come and gone and now we are moving on to another of my favorite holidays, St Patrick’s Day.
I did 23andMe this past year and discovered that I am 90% Northern European. British and Irish to be exact, with a little Scandanavian thrown in to boot.
I can bet that the majority of that 90% is Irish because I have always been drawn to Ireland. From it beautiful countryside, to the music, dance, and of course the food.
Now I know you are going to say, Bobbi, these deviled eggs are not Irish.
Yes, I know, but they are green, so I just had to throw them into the mix for a delicious St Patrick’s Day nibble.
I also had to get them on the blog (I have had this recipe in my drafts for years) because they are the perfect keto snack/fat bomb, so you don’t have to wait for St Patrick’s Day for a reason to make them. Make them when you are craving something creamy and delicious, make them when you need to get some fat and/or protein into your day to hit your macros, make them because avocados are extremely healthy!
Health benefits of avocado:
Avocados contain a variety of nutrients, including 20 different vitamins and minerals.
Here are just a few of the many vitamins and minerals they contain.
- Vitamin K: 26% of the daily value (DV)
- Folate: 20% of the DV
- Vitamin C: 17% of the DV
- Potassium: 14% of the DV
- Vitamin B5: 14% of the DV
- Vitamin B6: 13% of the DV
- Vitamin E: 10% of the DV
- They also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorous, and vitamins A, B1 (thiamine), B2 (riboflavin), and B3 (niacin).
Avocados do not contain any cholesterol or sodium and are low in saturated fat.
They contain more potassium than bananas so they are a great way to get your potassium without loading up on sugar.
Avocados are loaded with heart-healthy monounsaturated fatty acids. The Mr has high blood pressure so avocados are one of my favorite ways to get the healthy fatty acids he needs into his diet.
Avocados are loaded with fiber, which is one of the things that makes them super awesome for the keto diet. Fiber contributes to weight loss and reduces blood sugar spikes.
INGREDIENTS NEEDED TO MAKE AVOCADO DEVILED EGGS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Hard-boiled eggs
- Avocado
- Keto mayonnaise
- Yellow mustard
- Pickle brine (can use vinegar)
- Organic onion powder
- Pink sea salt
- Fresh cracked black pepper
- Chopped chives
HOW TO MAKE AVOCADO DEVILED EGGS
STEP 1
In a small bowl, place egg yolks and the avocado, mash until smooth.
STEP 2
Stir in mayo, mustard, pickle brine, salt, and pepper, and mix thoroughly.
STEP 3
Spoon into egg white shells, dividing equally.
STEP 4
Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for 30 minutes to 3 hours. (Don’t serve long after 3 hours or the avocado will start to brown)
STEP 5
Garnish with chives.
FAQS ABOUT AVOCADO DEVILED EGGS
Can I make these Avocado Deviled Eggs ahead of time? Avocado browns once exposed to the air so making these deviled eggs ahead of time (more than 3 hours) is not recommended. But, you can cut the prep time down by boiling your eggs ahead of time. My favorite way to boil eggs is to use the Instant Pot. It only takes a few minutes and they always peel like a dream with no yucky green ring around the yolks.
Can I make these Avocado Deviled Eggs spicy? Yes! We love spice so I have been known to add a little chopped chile like jalapeno, serrano, or even habanero to these eggs. You could also add spices like chili powder, cayenne pepper, or even my Cajun Seasoning Blend.
How do I store the leftover Avocado Deviled Eggs? Unfortunately, due to the avocado, it is hard to keep these deviled eggs from browning. You could squeeze a little of lemon, or lime, juice over them and store them in an airtight container in the fridge for a couple of days. Or, even better, chop them up and place them in an airtight container in your refrigerator for a quick and easy egg salad lettuce wrap for lunch the next day!
Last thoughts about Avocado Deviled Eggs
These deviled eggs are one of my favorite avocado recipes.
They are so good that even though I have developed an allergy to avocado I still want to eat them! And I don’t mind making them for family and friends.
They are the perfect “fat bomb” for keto peeps when you aren’t craving something sweet, which most fat bomb recipes are. With almost 6 grams of fat per deviled egg and almost 4 grams of protein, they are a great way to get some healthy fat and protein into your diet!
They are also the perfect jumping-off point for adding your own ingredients to make them perfect for your taste buds. You can add chiles, or chili powder to make them a bit spicy. Or smoked paprika to give them some smoky flavor.
They are also super easy to make so even though you can’t make them as a meal prep snack, they really only take about 30 to 40 minutes (less if you just can’t wait the 30 minutes for the flavors to meld).
MORE KETO AND LOW CARB RECIPES WITH AVOCADO
Keto Avocado Smoothie
Avocado Deviled Eggs
Yield: 24 deviled eggs
Prep time: 10 Mininactive time: 30 MinTotal time: 40 Min
These avocado deviled eggs are the perfect keto and low carb snack! Packed with protein and superfood fats from the avocado, they keep your macros and your taste buds happy.
Ingredients
- 12 hard-boiled eggs, peeled and cut in half lengthwise
- 2 fully ripened avocado, peeled, pitted, and diced
- 2 tablespoons zero carb mayo
- 1 tablespoon yellow mustard
- 2 teaspoons pickle brine (can use vinegar)
- 1/4 teaspoon organic onion powder
- Pink sea salt
- Fresh cracked black pepper
- Chopped chives
Instructions
- In a small bowl, place egg yolks and the avocado, mash until smooth.
- Stir in mayo, mustard, pickle brine, salt, and pepper, and mix thoroughly.
- Spoon into egg white shells, dividing equally.
- Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for 30 minutes to 3 hours. (Don’t serve long after 3 hours or the avocado will start to brown)
- Garnish with chives.
Calories
73.86
Fat (grams)
5.99
Sat. Fat (grams)
1.31
Carbs (grams)
1.77
Fiber (grams)
1.15
Net carbs
0.62
Sugar (grams)
0.41
Protein (grams)
3.52
Sodium (milligrams)
70.74
Cholesterol (grams)
93.73
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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