Deviled Eggs



Serving size

2 halves of a deviled egg (1 whole egg with stuffing)
30 Minutes (does not include chilling time)

This recipe can easily be multiplied, but the assembled eggs will keep well for just a couple of days.

Deviled Eggs


2 quart Water
6 large Egg(s)
2 Tbsp Avocados, raw (mashed)
1 tsp. Olive oil
1/8 tsp. Salt
1 to taste Black pepper
1/8 tsp. Paprika


Place the water in a small pan over high heat. When the water is boiling, place the eggs (in the shell) gently in the pan and cook at a boil for three minutes. Turn off the heat and let the eggs stand in the hot water for 12 minutes.

Remove the eggs from the hot water and add to a bowl of ice water.

While the eggs are cooling, whisk together the avocado, olive oil, salt, and pepper.

After the eggs are cooled, peel them and pat dry with a paper towel.

Slice the eggs in half lengthwise and remove the yolks, placing them in the bowl with the avocado mixture.

Place the egg whites on a plate and place the plate in the refrigerator.

Using a fork, mash the egg yolks together with the avocado until smooth.

Scoop the egg yolk mixture evenly into the egg white halves.


Sprinkle with paprika before serving.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Deviled eggs are really simple to make and can be a big hit at your picnic or cocktail party. The term “deviled” came from recipes in the 18th century that used mustard or other spices in the recipe. By the early 19th century, the term “deviling” came to be synonymous with making food spicy. These days that means adding mustard to the yolks to get traditional deviled eggs. Deviled Eggs »

"There is no such thing as too many deviled eggs."

Jan Karon, Come Rain or Come Shine