Paleo Avocado Deviled Eggs Recipe
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.
- 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)
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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.
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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.
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Carefully remove the yolks with a spoon and transfer them to a small bowl. Set the cooked egg whites to the side.
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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.
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Fill each egg half with a tablespoon of the avocado mixture and garnish with fresh parsley. Serve and enjoy!