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 in place 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 with a modern twist. It is also a tasty appetizer to serve everyone in your family or any of the mayo haters in your life.
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 healthy avocado deviled eggs are perfect for potlucks, picnics, game day, and even as a protein-pack snack or an easy appetizer. If you are looking for an alternative to classic flavors and want to try something new, make this your new Easter eggs recipe.
Recipe Ingredients
The main ingredients for this avocado deviled eggs recipe are large eggs, avocado, olive oil, white wine vinegar, capers, dijon mustard, jalapeno, garlic, fresh cilantro, paprika, radishes, and chives.
Ingredient Notes Substitutions:
- Ripe Avocados: Be sure to pick out a ripe avocado. Softer, ready-to eat avocados make the most delicious creamy avocado filling
- Vinegar: You can use apple cider vinegar in place of white wine vinegar. If you do not have vinegar, you can use an equal amount of the pickle juice of capers as well.
- Not a fan of cilantro? Either omit it or use fresh parsley or chives instead
- Mustard: I like the kick that I get from Dijon mustard but yellow mustard can also be used
- Additional seasoning: I used the good old salt and black pepper here, but feel free to season it with your favorite spices. A sprinkle of paprika, cayenne pepper, ground cumin, or Everything but the bagel seasoning are a few good examples.
How To Make Deviled Eggs Without Mayo?
Start by cooking eggs:
Before I talk more about how to make this easy recipe, I want to talk about how I cook my eggs. Because as you know, the backbone of deviled eggs is perfectly cooked hard boiled eggs. As someone, who had her fair share of overcooked eggs (with black spots around the edges of the egg 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 the eggs will not cook evenly.
Place the 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).
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 an ice 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 ice bath to stop the cooking process.
Crack each hard boiled egg and peel it under running water: Simply, crack the egg, roll it on the counter and peel it under cold running water.
How To Make The Egg Filling:
The secret to the most delicious deviled eggs without mayonnaise is the creamy avocado filling. The ingredient list might look long, but I bet you already have everything in the pantry. Follow the basic steps below to make it:
- Get the ingredients ready: Place the cooked yolks, a ripe avocado, seeded jalapenos, fresh cilantro, capers, dijon 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) or a plastic bag with a star tip to fill the white halves.
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 creamy mixture 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.
How To Make Ahead Store:
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 juice (or 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 in an airtight container until you are ready to assemble.
Similar Recipes You Might Also Like:
All in all this healthy and deliciously creamy deviled eggs recipe makes the best gluten-free and dairy-free appetizer. Whether you serve it during Easter, as a part of your game day food, or your other spring/summer gatherings, it is guaranteed to impress. Below are a few more recipes that you might also like:
If you try this Deviled Eggs No Mayo recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Deviled Eggs Without Mayo Recipe
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 mustard, or grainy or yellow mustard
- 1 tablespoon jalapeno, seeded and minced
- 1 small clove of garlic, peeled and minced
- 1 tablespoon fresh cilantro
- pinch 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. Set egg whites on a plate and set it aside.
- Place egg yolks in the bowl of a food processor. Add in the avocado, olive oil, vinegar, capers, mustard, jalapeno, cilantro, paprika, salt and pepper. Pulse 4-5 times 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
- Make-Ahead Instructions: If you were planning to make these healthy mayo-free deviled eggs with avocado ahead, I would recommend doing it only a day before and 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) make sure that it is completely covered, and keep it in the fridge until you are ready to assemble.
- As you will see in the recipe above, I only used 6 large eggs to make this no mayo deviled eggs recipe. I think it is important to mention that, even after you place all the ingredients in the food processor it barely fills 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!! My family loved your recipe!!! they want these every week 😂
I am thrilled to hear that Susan. Thanks for coming by and taking the time to leave a review.
How long do these keep in the fridge? The avacado seems to turn brown overnight
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.
Lovely presentation! The video is so inspiring!
Thank you so SO much Amy. I am so happy that you found the video helpful and inspiring.
Avocado in deviled eggs is super creative! Yum!
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!
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.
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!
Awww thank you my friend. <3