Paleo Avocado Deviled Eggs Recipe

Paleo Avocado deviled eggs

Paleo Avocado deviled eggs


For a delicious twist on classic deviled eggs, have a look at this slightly spicy variation. The special blend of avocado, red pepper flakes, garlic, and paprika give this recipe a special flair.

If you don’t like spicy food just eliminate the red pepper flakes as the other spices will give you more than enough flavor.


5 from 2 votes
Paleo Avocado Deviled Egg Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Appetizer
Cuisine: Paleo
Servings: 4 people
  • 8 Eggs
  • 2 Avocados
  • 1 tbsp Lemon juice
  • 2 tbsp Paleo mayonnaise
  • 1 tsp Crushed red pepper flakes (optional)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Paprika
  • 1/4 tsp Sea salt
  • 1/4 tsp Fresh pepper
  • 2 tbsp Fresh parsley (chopped)
  1. Place eggs in a large pot and cover with an inch of cold water. Bring the water to a rolling boil. Boil for about 10 minutes. Cover and turn off heat. Let the eggs sit on burner, covered, for another 10 minutes.

  2. Drain the eggs and rinse them in cold water. Once they are cool enough to handle, carefully peel and slice each egg in half lengthwise. 

  3. Carefully remove the yolks with a spoon and transfer them to a small bowl. Set the cooked egg whites to the side.

  4. Add the avocado, lemon juice, mayonnaise, red pepper flakes, garlic powder, onion powder, paprika, salt and pepper to the bowl with the yolks. Mash everything together until thoroughly mixed.

  5. Fill each egg half with a tablespoon of the avocado mixture and garnish with fresh parsley. Serve and enjoy!

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