Who doesn’t love pairing avocado and eggs? These dreamy, creamy, spicy avocado deviled eggs are topped with fresh shrimp and caviar. It’s a decadent, KETO-friendly appetizer that’s impressive, but so easy to make!
Have you ever seen such a pretty appetizer? These are not your mama’s traditional-style deviled eggs! There’s NO mayo in these but they’re still so creamy!
I always go for organic pasture-raised eggs (white or brown) simply because they are the best organic eggs you can buy. Get extra large so that you’re working with bigger yolks. I like to use my electric egg cooker for perfect hard-boiled eggs every time!
How to make Shrimp & Caviar Spicy Avocado Deviled Eggs:
- Cut 1/4 top off of the peeled hard-boiled eggs. Carefully remove the yolks and place in a medium mixing bowl.
- Remove the pits and skin from the avocados and add to the bowl. Add in the yogurt, sambal oelek, lime juice, salt and pepper.
- Using a hand-held mixer, beat the ingredients until smooth and creamy. Taste for extra seasoning if necessary.
- Use a pastry bag to pipe the mixture into each egg white. Place a piece of shrimp into the mixture and garnish the tops with some caviar and Nori strips.
- Serve on a pretty tray when entertaining!
I used my hand mixer to blend up the avocado deviled egg mixture. Makes them so smooth and creamy!
Use a piping bag (or plastic baggie) to pipe the deviled egg mixture into the egg whites. Use whatever piping tip you have on hand!
TIPS & TRICKS:
- I used my electric egg cooker for the eggs and it makes perfect hard-boiled eggs every time. No struggling with the shells, ever!
- If you don’t have a pastry bag, you can use a plastic baggie with the top cut off one corner to pipe the eggs.
- You might want to cook and peel your hard-boiled eggs the day before you plan on serving these to save time. Prepare the filling as close as you can to when you will be serving them because avocados will turn brown very quickly.
- Store them in an airtight container in the refrigerator for up to 3 days.
WANT MORE?
If you like this recipe, you’re going to love my Steamed Bao Buns with Egg and Avocado! It’s the perfect breakfast sandwich — our Asian-inspired version of an Egg McMuffin!
SUGGESTED WINE PAIRING:
The Resident White Blend, Willamette Valley, Oregon. Fresh, dense and luscious with white peach, apricot, lychee, jasmine and candied lime peel with a juicy, lingering finish. Pairs perfectly with this light appetizer! BUY THIS WINE
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Shrimp and Caviar Spicy Avocado Deviled Eggs
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: Asian Fusion
Description
These dreamy, creamy, spicy avocado deviled eggs are topped with fresh shrimp and caviar. It’s a decadent, KETO-friendly appetizer that’s impressive, but so easy to make!
Ingredients
For the deviled egg mixture:
- 6 large peeled hard boiled eggs
- 2 large Hass avocados
- 1 tablespoons plain Greek yogurt
- 1 tablespoon sambal oelek
- ½ fresh lime juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the topping:
- 6 cooked tail-on shrimp
- 2 tablespoons black or red caviar
- Nori strips for garnishing
Instructions
- Cut 1/4 top off of the hard-boiled eggs. Carefully remove the yolks and place in a medium mixing bowl.
- Remove the pits and skin from the avocados and add to the bowl. Add in the yogurt, sambal oelek, lime juice, salt and pepper.
- Using a hand-held mixer, beat the ingredients until smooth and creamy. Taste for extra seasoning if necessary.
- Use a pastry bag to pipe the mixture into each egg white. Place a piece of shrimp into the mixture and garnish the tops with some caviar and Nori strips.
Notes
- I used my electric egg cooker for the eggs and it makes perfect hard-boiled eggs every time. No struggling with the shells, ever!
- If you don’t have a pastry bag, you can use a plastic baggie with the top cut off one corner to pipe the eggs.
- You might want to cook and peel your hard-boiled eggs the day before you plan on serving these to save time. Prepare the filling as close as you can to when you will be serving them because avocados will turn brown very quickly.
- Store them in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 199
- Sugar: 1.4 g
- Sodium: 330.1 mg
- Fat: 13.5 g
- Carbohydrates: 5.3 g
- Protein: 15.6 g
- Cholesterol: 271.8 mg
Keywords: avocado deviled eggs keto, spicy avocado deviled eggs, deviled eggs, keto appetizer, appetizer
I’m about to whip up a batch of these right now! I love how creamy these look. That color is so pretty! Great flavor combination for eggs and avocado.
★★★★★
Nothing better than that combo, am I right? These are easy to whip up and taste so yummy. Enjoy!
I’ve never tried adding avocado to deviled eggs before but I love the sound of that combination and they do look so creamy!
★★★★★
It’s so creamy and delicious! Eggs and avocado are one of my favorite combos!
I have actually thought about if I know someone who doesn’t love pairing it and… I don’t seem to recall anyone. Definitely a great combination that is a great entertainer when served with shrimp. Delicious, too.
★★★★★
These deviled eggs are always a hit with entertaining! They sure are easy to make!
Wow! These are amazing. Such a fun alternative to the traditional deviled eggs.
★★★★★
They’re fun to make too! So tasty, just a fun twist like you said!
Such a delicious appetizer! Love the addition of the caviar! Makes deviled eggs classy!
★★★★★
Yes, exactly! Easy to make too, hope you’ll try this one, Beth.
This is such a pretty appetizer! I love Deviled Eggs and this recipe is awesome with the shrimp and caviar!
★★★★★
These deviled eggs have so much flavor going on! A really terrific appetizer for the holidays!