These Keto friendly Jalapeño Avocado Deviled Eggs are the perfect party appetizer! These spicy deviled eggs are made paleo, gluten-free and dairy-free for a delicious avocado packed snack!
Having trouble peeling those eggs? Pro Tip: Peel them in a bowl of water!!! I like to remove from my eggs from the boiling water and immediately transfer them to a bowl of cold water. Then after about 10 minutes of cooling, I peel them in the water and shells slip right off and you are left with perfect eggs!
I absolutely love spicy food so it was a no brainer for me to add some jalapeño to these eggs. If you don’t love the burn like I do, then omitting the jalapeño or subbing it with bell pepper or celery will also taste delicious.
Healthy Jalapeño Avocado Deviled Eggs
Notes
These deviled eggs taste and look best if served immediately.
Ingredients
- 1 large avocado, ripe
- 6 eggs, hard boiled
- 1 jalapeño, minced
- 2 tbsp dijon mustard
- juice from 1/2 lime
- pinch sea salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
Instructions
- Remove shells from hard boiled eggs and cut eggs in half (long ways). Remove yolks and place them into a medium size bowl.
- Rise egg whites to remove any extra yolk that remains, pat dry with a paper towel then place them on serving platter or dish and set aside.
- Cut avocado in half and remove pit and peel. Place the avocado into the bowl with the yolks. Add in the remaining ingredients and mix until smooth and ingredients are well combined. Ultimately, you can place all the ingredients into a food processor and blitz until smooth.
- Scoop a spoonful of the avocado mixture into each egg white half. Top with a dash of paprika and jalapeño slices. Enjoy immediately!
I´m really loving these next-level deviled eggs you have created, they look so good! 5 Star Recipe
Thanks so much, Albert!
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