Avocado Deviled Eggs (GF / DF)

Who doesn't enjoy deviled eggs? 

I for sure think they are delicious and a perfect finger food to have in house gatherings, birthday parties, road trip car food, etc... They are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg yolk's mixed with other ingredients like mayonnaise or mustard, mine way is without the mayonnaise and added some avocado, for the creamy texture and the extra boost of power food.

They were originated in Ancient Rome and first appearing around the 18th century. November 2nd is National Devil Egg Day as my dad's birthday (just found this out looking into more and have something extra... Guess what he will be having this birthday to eat?!). The term "deviled" dates back to the 19th century, referring to the use of hot or spicy spices into cooking.

The more I cook, the more I like to work with clean ingredients and make the usual everyday food, without all the extra that makes feel like crap after. 

Here is a recipe that I make it often in my home and even my nephews go for it.

Hope you enjoy it to!

4 servings

  • 4 hard boiled eggs
  • ½ medium avocado or 1 small avocado
  • ½ tbsp dijon mustard (optional)
  • ¼ tsp sea salt
  • Black pepper
  • ¼ of a lime juice


  • Place the eggs in a saucepan and cover them with enough water. Heath on high until the water starts to boil, then cover, turn the heat to low and let it simmer for 8-10 minutes. In a bowl of ice water, add the cooked eggs and let it sit for a couple of minutes. Crack the shells under running water. Cut them lengthwise, placing the yolks in a bowl and the egg whites in a serving platter.
  • In the bowl with the egg yolks, add the remaining ingredients (avocado, mustard, salt, pepper and lime juice), smash them all together with the fork.
  • Carefully place the yolk mixture into the egg shells.
  • For topping you can use: chives, paprika, bacon bites, green onions, etc.


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