No Mayo Deviled Eggs

3.9
(14)
13 Reviews
3 Photos

I always make deviled eggs to use up dyed hardboiled eggs from Easter, but many family and friends hate the mayo taste and texture. I tried an avocado base and it made the best deviled eggs anyone had tasted. You just can't be afraid of green eggs and ham.

Submitted by Eliz TR
Published on June 8, 2018
3
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
12
Yield:
12 stuffed egg halves
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Ingredients

  • 6 eggs

  • 1 ripe avocado

  • 3 tablespoons sour cream

  • 1 dash Worcestershire sauce

  • 1 tablespoon chopped fresh dill

  • salt to taste

  • ground white pepper to taste

  • 2 green onions, chopped

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.

  2. Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

Nutrition Facts (per serving)

71 Calories
6g Fat
2g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 71
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 94mg 31%
Sodium 78mg 3%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 4g 7%
Vitamin C 3mg 3%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 129mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.