No Mayo Deviled Eggs

No Mayo Deviled Eggs

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Eliz TR
Recipe by  Eliz TR

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 stuffed egg halves

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.

Share It

Reviews (8)

Rate This Recipe
Anita B
16

Anita B

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 turning grey paranoia. Added 1 tbsp of horseradish, 1 tsp of real Dijon mustard, 1/8 tsp cayenne. To me "deviled" eggs need a bit of a kick. The texture of this is wonderful. And I think the color is kind of fun.

kemkemmy
16

kemkemmy

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.

Katie_C_S
13

Katie_C_S

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 little lemon juice and instead of Worcestershire, since I had none, I used a mixture of salt, pepper, onion & garlic powder, paprika, and a little chili powder. I think they would've been perfect if I hadn't used too much sour cream.

More Reviews

Similar Recipes

Bacon-Balsamic Deviled Eggs
(124)

Bacon-Balsamic Deviled Eggs

Potato Salad Deviled Eggs
(17)

Potato Salad Deviled Eggs

Bacon Deviled Eggs
(22)

Bacon Deviled Eggs

Garlic, Basil, and Bacon Deviled Eggs
(12)

Garlic, Basil, and Bacon Deviled Eggs

Shrimp Deviled Eggs
(10)

Shrimp Deviled Eggs

Kimberly's Curried Deviled Eggs
(13)

Kimberly's Curried Deviled Eggs

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 71 cal
  • 4%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bacon-Balsamic Deviled Eggs

>

next recipe:

Kimberly's Curried Deviled Eggs