Deviled eggs are a southern classic and one of my personal favorite foods. They aren’t necessarily the healthiest thing when made the traditional way, though, and I’ve looked for ways to cut the mayo as the years have passed and my metabolism has slowed. 🙂 My mom loves to tell the story of a maybe 4-year-old me, not so stealthily eating an inordinate number of deviled eggs at her company Christmas party way back when. With today’s recipe, I can recreate that scene without guilt. I didn’t actually have any guilt at the time because I was four but you get what I’m saying. These spicy avocado deviled eggs are better for you (and me)!
Like with my creamy crunchy avocado chicken salad recipe, the mayo here is replaced with fresh avocado and the result is so delicious that you won’t miss that white stuff at all. You can otherwise make the deviled egg filling as you normally would–relish, mustard, whatever you prefer. I incorporated a few twists into these spicy avocado deviled eggs like crushed red pepper for a kick and finishing them with smoked paprika. Smoked paprika has a slightly deeper flavor than regular paprika but you can use whatever you happen to have on hand. Smoked paprika can set off any savory dish–these baked breakfast potatoes are a good example.
Spring activities are upon us and these spicy avocado deviled eggs are right on time for brunches and a great green food for St. Patty’s festivities, if you celebrate in that way. They’re also a great way to change up and lighten up your eggs for an Easter meal. I recently served them at a brunch with some girlfriends and they went over quite well. I didn’t realize it while planning this recipe but it happens to be paleo, gluten-free, and vegetarian, which makes it a win for entertaining. You can serve these at home or take along to a gathering with confidence that many people will enjoy them without violating any dietary guidelines. For the rest of March, I’ll be sharing all kinds of spring brunch inspo, including more recipes like this one, cocktails, and, of course, a healthy dose of flower power!
Do you have any healthy recipe swaps that work for you? Let me know in the comments below. Thanks for reading!
Deviled eggs with a kick of crushed red pepper and a filling made with with fresh avocados instead of mayonnaise
- 12 eggs boiled, cut into halves, and separated
- 3 avocados peeled, seeded, and mashed
- 3 tablespoons sweet relish
- juice of one lemon
- 2 teaspoons crushed red pepper
- black pepper to taste
- sea salt to taste
- smoked paprika
In a large bowl, mix egg yolks and avocado until uniform then mix in relish, red pepper, sea salt, and black pepper.
Squeeze lemon juice over filling then stir. Spoon or pipe about two tablespoons of mixture into each egg half. Garnish with smoked paprika before serving.