Recipes Appetizers and Snacks Deviled Eggs No Mayo Deviled Egg Recipes Devilishly Different Green Deviled Eggs 4.0 (2) 2 Reviews 3 Photos I was bored with traditional deviled eggs and had been trying to find more ways to cook with avocados. I made these for a Kentucky Derby party and all 24 were gone within minutes! Next time I will need to make a double batch. Submitted by CARMOMOF4 Published on February 1, 2020 Save Rate Print Share Close Add Photo 3 Prep Time: 25 mins Cook Time: 15 mins Additional Time: 1 hr 15 mins Total Time: 1 hr 55 mins Servings: 24 Yield: 24 deviled eggs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 12 eggs 2 avocados - halved, pitted, and mashed 1 small white onion, diced 1 plum (Roma) tomato, seeded and diced 3 tablespoons finely chopped fresh cilantro 1 lime, juiced 1 jalapeno pepper, seeded and minced 2 teaspoons chopped garlic salt and freshly ground black pepper to taste 24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®) 8 pickled jalapeno pepper slices, minced Directions Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour. Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels. Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter. Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs. Cook's Notes: The guacamole and eggs can be made a day ahead. If making guacamole the day before, make sure you store in an air-tight container. You will likely have some guacamole left over; sometimes I double the ingredients to make sure I have plenty for guacamole and chips. Editor's Note: The nutrition data for this recipe includes the values for whole eggs, although egg yolks are set aside for another use. Nutrition data also include the full amount of guacamole; the actual amount of guacamole consumed may vary. I Made It Print Nutrition Facts (per serving) 70 Calories 5g Fat 3g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 70 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 6% Cholesterol 93mg 31% Sodium 96mg 4% Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Total Sugars 1g Protein 4g 7% Vitamin C 4mg 5% Calcium 17mg 1% Iron 1mg 3% Potassium 133mg 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.