I have always had a love and hate relationship with mayonnaise. It’s one of those condiments that I can only consume in small doses. If you are like me, not a fan of mayo, I have some good news for you. I finally figured out the best substitute for mayo in deviled eggs and how to make deviled eggs without mayo (or sour cream).
The answer is simple: Use creamy avocados instead of mayonnaise. Inspired by my homemade avocado salad dressing, the avocado filling is a great mayonnaise alternative that surprisingly tastes like mayonnaise. Not to mention, it makes a guilt-free and healthy deviled eggs recipe that you can serve to everyone in your family.
As we are getting closer to the Easter weekend, I plan on serving them along with my Five Bean Salad, No Mayo Coleslaw, and Deviled Egg Potato Salad.
These Avocado Deviled Eggs Without Mayo to are perfect for potlucks, picnics, and even as a protein-pack snack.
Intrigued? Let’s break it down.
How to cook eggs to get perfectly cooked yolks for deviled eggs?
Before I talk more about the details of this recipe, I want to talk about how I cook my eggs. Because as you know, when you make deviled eggs it is important that your eggs are cooked perfectly. As someone, who had her fair share of overcooked eggs (with black spots around the edges of the yolks), I feel like I nailed it down.
First, make sure that your eggs are at least a week old. If you use freshly picked eggs, it will be really hard to peel them later. Second, make sure that your pan is big enough to accommodate all of the eggs in a single. If your pan is too small they will not cook evenly.
When you are ready to cook, place your eggs in a pan and cover them with 2-inches of water. Bring them to a full boil (or some people call it, rolling boil).
What I mean by “full boil” is that the bubbles should be aplenty bursting. If there are just a few bubbles breaking the surface, it doesn’t mean that it has come to a full boil.
As soon as it does, take your eggs off the heat, put the lid on, and let them sit for 10-12 minutes. Meanwhile, prep a cold-water bath by placing cold water in a bowl with a few ice cubes. Using a slotted spoon fish out the eggs and place them into the water bath to stop the cooking process.
When it comes to peeling, I have two methods.
- Crack the boiled egg and peel it under running water: Simply, crack the egg, roll it on the counter and peel it under cold running water.
- Crack the bottom of the egg and blog air into the membrane of the egg: If the first method doesn’t work, gently crack the egg in several places by tapping it on your kitchen counter. Start by peeling a small section (half an inch or so) from the bottom part of the egg. Place the egg in your palm and cover it with your fingers making sure that the bottom of the egg is exposed.
Take a deep breath, use your lips to seal around the open section and blow air into the egg. Doing so will let the air get into the inner membrane and separate the skin from the shell making it easier for you to peel in large chunks.
How To Make The Filling:
The secret to the most delicious deviled eggs without mayonnaise is the avocado filling. The ingredient list might look long, but I bet you already have everything in the pantry. To make it:
- Get the ingredients ready: Place a ripe avocado, jalapenos, cilantro, capers, mustard and a splash of vinegar in the bowl of a food processor.
- Process in the food processor: Give it a few pulses, stop the machine, and scrape the sides. Continue to do this until the avocado filling is nice and smooth.
- Prep for assembly: Once the mixture is ready, use a disposable piping bag (affiliate link) with a star tip to fill the egg whites.
How To Pipe Deviled Eggs
My favorite part of making deviled eggs for Easter is the assembly. To pipe deviled eggs to create your masterpiece follow the steps below (or watch the video in this post for a visual):
- Use a disposable piping bag with a star tip: Cut the bottom part of a disposable piping bag (or a freezer bag) with a pair of scissors. Place a star tip (affiliate link) at the bottom.
- Use a tall glass: Place it in a tall glass and fold the excess liner over the rim.
- Fill it with the avocado filling: Spoon the filling into the bag and push it gently towards the bottom.
- Start piping: Collect the edges of the piping bag, get the air out as much as you can. Hold the piping bag at a 45-degree angle in the middle of an egg white and fill using a gentle swirling motion. Continue with the rest of the egg whites.
Helpful Tip:
As you will see in the recipe below, I only used 6 eggs to make this no mayo deviled eggs recipe. As you can see in the how-to video above, even after I placed all the ingredients in the food processor it barely filled the bottom of the food processor.
If you are like me, using a 9-cup food processor, you might have to stop the machine a few times and scrape the bowl (and the sides) to get a really smooth mixture.
And if you are making it for a crowd, you can always multiply the recipe.
How To Make Ahead:
If you were planning to make these healthy mayo-free deviled eggs with avocado ahead, I would recommend:
- Doing it only a day before
- Assembling them right before you are ready to serve them.
Here is why; If you have ever made guacamole you know that avocado starts browning as it sits. The same thing happens in this avocado deviled egg recipe. If you fill the egg whites too early, the filling starts to brown.
This doesn’t affect the taste, but the beautiful green color turns brown. You can slow down the browning by drizzling a few drops of freshly squeezed lemon/lime juice, but it will still brown if it sits for a long time.
If you decide to make them ahead, this is what I would do:
- Egg Whites: Place the cooked egg whites on a plate in a single layer, cover with stretch film, and keep them in the fridge.
- The avocado yolk mixture filling: Transfer it to a bowl, place a plastic wrap directly on the surface (to minimize the browning of the avocado) making sure that it is completely covered, and keep it in the fridge until you are ready to assemble.
All in all this healthy avocado deviled eggs recipe makes the best gluten-free and dairy-free appetizer. Whether you serve it during Easter or your other spring/summer gatherings, it is guaranteed to impress.
Before I let you go, if you are celebrating, I wish you a wonderful Easter weekend. I hope you’ll get a chance to spend some quality time with your family and eat some good food. See you next week.
Deviled Eggs Without Mayo
Ingredients
- 6 large eggs
- 1 ripe avocado
- 2 tablespoon extra virgin olive oil
- 1 teaspoon white wine vinegar or apple cider vinegar
- 1 teaspoon capers
- ¼ teaspoon Dijon or grainy mustard
- 1 tablespoon jalapeno minced
- 1 small clove of garlic peeled and minced
- 1 tablespoon cilantro
- pinch of paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 radish thinly sliced as garnish
- 1 tablespoon chives chopped as garnish
Instructions
- Place eggs in a single layer at the bottom of a saucepan. Cover them with 2-inches of water. Bring it to a full (or rolling) boil. Remove from the heat, cover the pan with a lid, and let it sit for 10-12 minutes. As you are waiting, place a large bowl with cold water and a few cubes of ice. Remove your eggs with a slotted spoon and place them into the cold water. This will stop the cooking. Let them cool for a minute and then start peeling.
- Slice each egg in half, lengthwise and remove the yolks. Place them in the bowl of a food processor. Add in the avocado, olive oil, vinegar, capers, mustard, jalapeno, cilantro, paprika, salt and pepper. Pulse a 4-5 in 1-second intervals. Scrape the bottom and sides of the bowl with a spatula and repeat until it is perfectly pureed. Taste for seasoning and add in if necessary.
- Place the yolk mixture in a piping bag fitted with the star tip. Alternatively, you can use a clean Ziploc bag and cut a small opening in the corner. Pipe the mixture into the hole of each egg white.
- Garnish each egg with a slice of radish and some chives. Serve.
Video
Notes
- Doing it only a day before
- Assembling them right before you are ready to serve them.
- Egg Whites: Place the cooked egg whites on a plate in a single layer, cover with stretch film, and keep them in the fridge.
- The avocado yolk mixture filling: Transfer it to a bowl, place a plastic wrap directly on the surface (to minimize the browning of the avocado) making sure that it is completely covered, and keep it in the fridge until you are ready to assemble.
Dee
How long do these keep in the fridge? The avacado seems to turn brown overnight
Aysegul Sanford
You are right, they will turn brown pretty quickly. I recommend mixing everything in the food processor right before serving.
Though you can prep all the ingredients (cook eggs a day before, chop up all the ingredients, etc.) a day before to make things faster.
I hope this helps.
Amy
Lovely presentation! The video is so inspiring!
Aysegul Sanford
Thank you so SO much Amy. I am so happy that you found the video helpful and inspiring.
Donna
Avocado in deviled eggs is super creative! Yum!
Emily | Gather & Dine
I’ve never made deviled eggs before, always just admired how cute everyone’s are. I love you avo spin on them and looks so pretty with those radish garnishes as well. Such helpful tips on cooking eggs too! Hope your weekend exploring was wonderful!
Aysegul Sanford
It makes me so happy to hear that you liked them. I wasn’t too happy with the photos, but since the recipe was solid I had to publish it. They are so SO easy to make and perfect crowd pleaser.
Thank you my dear friend.
Zerrin
I don’t love mayonnaise in deviled eggs either. Using avocado instead is a brilliant idea! This recipe is just calling my name! BTW thank you my friend for the tips on cooking eggs perfectly!
Aysegul Sanford
Awww thank you my friend. <3