Low-Carb Avocado Deviled Eggs Recipe

Low-Carb Avocado Deviled Eggs Recipe

Jane Estoperez

Servings: 6 servings

Prep time: 10 minutes

Cook time: 0 minutes

Total time: 10 minutes


  • 6 Hard-boiled eggs, peeled
  • 1 Ripe avocado
  • 1 tablespoon Lime juice
  • 1 tablespoon Mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • Paprika for garnish
  • Fresh parsley for garnish


  1. Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
  2. Place the yolks in a mixing bowl and mash them with a fork.
  3. Add the ripe avocado to the mixing bowl and mash it with the fork until it is smooth and well combined with the egg yolks.
  4. Add the lime juice, mayonnaise, Dijon mustard, salt, and pepper to the mixing bowl and stir well to combine.
  5. Spoon the avocado-egg mixture into the egg white halves.
  6. Sprinkle the deviled eggs with paprika and fresh parsley for garnish.
  7. Serve immediately or chill in the refrigerator until ready to serve.

Nutrition Facts

Calories: 92 kcal

Fat: 7g

Saturated Fat: 2g

Cholesterol: 142 mg

Sodium: 121 mg

Carbohydrates: 2g

Fiber: 1g

Protein: 6g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Avocado Deviled Eggs

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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