Shrimp and Caviar Spicy Avocado Deviled Eggs

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:

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

SEE MORE WINES

Shrimp and Caviar Spicy Avocado Deviled Eggs

★★★★★ 5 from 6 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Total Time: 10 min
• Yield: 6 1x
• Category: Appetizer
• Cuisine: Asian Fusion

Print

Pin

---

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!

---

Scale 1x2x3x

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

1. Cut 1/4 top off of the hard-boiled eggs. Carefully remove the yolks and place in a medium mixing bowl.
2. Remove the pits and skin from the avocados and add to the bowl. Add in the yogurt, sambal oelek, lime juice, salt and pepper.
3. Using a hand-held mixer, beat the ingredients until smooth and creamy. Taste for extra seasoning if necessary.
4. 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.

Keywords: avocado deviled eggs keto, spicy avocado deviled eggs, deviled eggs, keto appetizer, appetizer