No Mayo Deviled Eggs

No Mayo Deviled Eggs

9
Eliz TR 0

"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."

Ingredients

1 h {{adjustedServings}} servings 71 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

9
  1. 10 Ratings

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OK, this is a good base but very bland in terms of flavor. My modifications happened as I kept adding things to get an actual flavor. I put in a bit of lemon juice, just because of avocado turni...

My son hates mayo, so I thought that he would like these deviled egg. I was right! These are a big hit. Very creamy. I can not really taste the avacado.

4 stars for the idea, but I didn't follow this recipe exactly. Mine turned out pretty good, but be careful how much sour cream you add because too much will ruin the flavor. I also added a lit...