Key points: A creamy, healthier twist on classic deviled eggs using avocado for the filling. Great for breakfast, parties, or as a light snack. Use homemade mayonnaise with olive oil or MCT oil to control the fat quality, and store refrigerated — best eaten within 2 days.

About this recipe

Avocado deviled eggs are a dish where egg yolks are blended with avocado for a rich, creamy filling. While they're a staple at Easter in Western countries, they're perfect for breakfast, entertaining, or as a healthy appetizer. When we tried making them, the creaminess of the avocado paired surprisingly well with the yolk and they were a hit at a party. If you use homemade mayonnaise, you can control the type of oil used, which makes this suitable for anyone mindful of their health.

Ingredients (serves 4)

  • Eggs (for boiling) 4
  • Avocado 1/2 (ripe)
  • Homemade mayonnaise 1 tbsp (see below) or store-bought may be used
  • Dijon mustard 1/2 tsp
  • Lemon juice 1 tsp (or to taste)
  • Cumin (ground) a pinch（optional）
  • Nutmeg a pinch（just a little for aroma）
  • Sea salt 1/2 tsp（adjust to taste）
  • For garnish: a little cayenne pepper or paprika, chervil or Italian parsley as desired
  • (Optional) A little smoked salmon, capers, or finely chopped red onion
  • — Homemade mayonnaise (makes a small amount ) —
    • Egg (whole egg or egg yolk) 1
    • Extra virgin olive oil 3/4 cup
    • MCT oil 1/4 cup (or another medium-chain triglyceride oil / or salad oil)
    • Lemon juice 2 tbsp
    • Apple cider vinegar 1 tbsp
    • Sea salt a little

Directions

  1. Hard-boil the eggs. Boil in boiling water for about 10 minutes, then cool in ice water and peel. This makes them easier to peel.
  2. Cut the eggs in half and separate t he whites and yolks. Arrange the whites on a plate or platter.
  3. Remove the avocado pit and peel, then mash with a fork. Mashing into a paste will give a smoother texture.
  4. In a bowl, combine the yolks, mashed avocado, homemade mayonnaise, Dijon mustard, and lemon juice, and mix well. Add cumin and nutmeg, and season with salt. Taste and adjust the acidity and saltiness as needed.
  5. Spoon the mixture into the hollows of the egg whites or pipe it in with a piping bag. Fin ish with cayenne pepper (or paprika if you don't like heat) and garnish with chopped chervil or Italian parsley.
  6. Store refrigerated and consume within 2 days. If using homemade mayonnaise, pay extra attention to hygiene and eat as soon as possible.
  7. — How to make the homemade mayonnaise —
    1. Put the egg, lemon juice, apple cider vinegar, and sea salt into a blender and mix lightly.
    2. With the blender running, slowly add the olive oil and MCT oil little by l ittle. When it has emulsified into a pale, creamy consistency, it's done. Adjust the salt at the end.

Nutritional & health points

Avocado is rich in monounsaturated fats (oleic acid), fiber, potassium, and vitamin E, which can support cardiovascular health and help maintain satiety. Eggs provide high-quality protein as well as vitamin D, B vitamins, and choline, which support brain and muscle function. Using homemade mayonnaise lets you choose the oils — olive oil or MCT oil can enhance the health benefits while adding great flavor. If you're watching calories, reduce the amount of mayonnaise and mix in Greek yogurt to add protein while lowering calories.

Tips for variations

  • If you like it spicy, top with jalapeño or cayenne pepper.
  • To make it more substantial, add smoked salmon or chopped salad chicken for extra protein.
  • For a vegan-style version, replace the yolk with mashed chickpeas and turmeri c to create a “deviled-style” filling without eggs.
  • Replace half the mayonnaise with Greek yogurt for a lighter, tangier result and more protein.
  • To make it look more festive, top with chopped pickled red onion or capers for a bright acidic note.

Summary

Avocado deviled eggs are an easy-to-make, visually appealing, and healthy snack. When we tried them, the creaminess of the avocado combined with the spice accents was irresistible, and I found myself wanting to make them again and again. By choosing the oil for the homemade mayonnaise, you can better balance the nutrition, making these perfect for breakfast, party appetizers, or lunch boxes. Try different variations to find the version you love best.