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    Home » Recipes » Appetizers and Snacks

    Spicy Avocado Deviled Eggs

    April 22, 2021 · Published: April 5, 2021 By: Asian Caucasian 4 Comments

    Jump to Recipe
    avocado deviled eggs in an egg tray with purple tulips on the side

    Easter this year is unlike any other. What a strange time indeed! Hopefully, you're able to spend it with family quarantined at home, or virtually. So, what to do with those leftover Easter eggs? You need to make these Spicy Avocado Deviled Eggs! They're "egg-ceptionally" tasty!

    avocado deviled eggs in an egg tray with purple tulips along side this recipe

    But really, these deviled eggs are so easy to make and are not your ordinary deviled eggs. If you have any leftover hard-boiled eggs, you'll want to share these ASAP!

    a dozen brown eggs in an egg crate

    I used large, organic brown eggs for these Spicy Avocado Deviled Eggs. The taste does make a difference and the yolks are bright yellow, like sunshine! And we could all use some sunshine these days!

    How to make this recipe

    1. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place in a 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. Using a hand-held mixer, beat the ingredients until smooth and creamy. Taste for extra seasoning if necessary.
    3. Using a pastry bag (or plastic baggie), pipe the mixture into each egg white.
    4. Garnish the tops with chopped chives and sprinkles of cayenne pepper.

    hand blender beating avocado deviled eggs mixture in a white mixing bowl

    To make the deviled eggs filling super creamy, use a hand blender to mix all the ingredients.

    avocado deviled eggs being piped in the whites of the eggs

    Once blended, use a piping bag with tip to pipe the filling into the egg whites.

    avocado deviled eggs in an egg tray with purple tulips along side

    These Spicy Avocado Deviled Eggs are made with egg yolks and avocados, creamy Greek yogurt, and a kick of sambal oelek (Thai red chili paste). You can substitute the sambal with Sriracha sauce if you'd like. There's no mayo in these babies so these deviled eggs are also very healthy.

    avocado deviled eggs in an egg tray with purple tulips along side

    Great low-cal way to get in your protein! I bought a cute deviled egg tray at TJ Maxx which makes them look so decorative. How many of these deviled eggs would you eat? Honestly, I think I could eat half the tray!

    TIPS & TRICKS

    • I have this egg cooker that makes perfect hard-boiled eggs. It's the easiest ever! I highly recommend. I also heard that making them in the Instant Pot is also recommended.
    • You can substitute the sambal oelek with Sriracha sauce if you'd like. It's just a bit milder in heat.
    • If you don't have a piping bag, you can always pipe it into a plastic baggie, cutting one of the ends off. Super easy.
    • You can make the eggs up to 2 days in advance. Keep the whites and egg yolk filling separate and wrap the egg white halves tight with plastic wrap. Keep the egg yolk filling refrigerated in a resealable plastic bag.

    WANT MORE?

    If you like this Spicy Avocado Deviled Eggs recipe, you’re going to want these recipes:

    • Shrimp & Caviar Spicy Avocado Deviled Eggs
    • Roasted Butternut Squash and Bok Choy Frittata
    • Egg in the Avocado Hole
    • Steamed Bao Buns with Egg and Avocado
    • Vegetarian Frittata with Shiitake Mushrooms

    Update Notes: This post was originally published on April 3, 2018, but was republished with slight text changes and additions, like step by step instructions and tips in April 2020.

    Print
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    avocado deviled eggs

    Spicy Avocado Deviled Eggs

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    These Spicy Avocado Deviled Eggs are so easy to make and are not your ordinary deviled eggs.

    • Total Time: 30 mins
    • Yield: Makes 12 1x

    Ingredients

    Scale
    • 6 large peeled hard boiled eggs
    • 1 ½ large avocados
    • 1 tablespoons plain Greek yogurt
    • 1 tablespoon sambal oelek
    • Juice from ½ a lime
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 2 tablespoons chives, finely chopped
    • Cayenne pepper for garnish

    Instructions

    1. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place in a 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.
    2. Use a pastry bag to pipe the mixture into each egg white and garnish tops with chopped chives and sprinkles of cayenne pepper.

    Notes

    • I have this egg cooker that makes perfect hard-boiled eggs. It's the easiest ever! I highly recommend. I also heard that making them in the Instant Pot is also recommended.
    • You can substitute the sambal oelek with Sriracha sauce if you'd like. It's just a bit milder in heat.
    • If you don't have a piping bag, you can always pipe it into a plastic baggie, cutting one of the ends off. Super easy.
    • You can make the eggs up to 2 days in advance. Keep the whites and egg yolk filling separate and wrap the egg white halves tight with plastic wrap. Keep the egg yolk filling refrigerated in a resealable plastic bag.
    • Author: Asian Caucasian
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Category: Appetizer
    • Cuisine: Asian Fusion
    • Diet: Low Calorie

    Nutrition

    • Serving Size: Half an Egg
    • Calories: 67
    • Sugar: 0.5 g
    • Sodium: 113.4 mg
    • Fat: 5.1 g
    • Carbohydrates: 2 g
    • Protein: 3.6 g
    • Cholesterol: 93.2 mg

    Keywords: best deviled eggs, classic deviled eggs, classic deviled eggs recipe, deviled eggs, how to make deviled eggs

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    Spicy Avocado Deviled Eggs

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    Reader Interactions

    Comments

    1. Catherine Kirsner

      April 24, 2020 at 9:09 am

      This looks great! Thanks for all your great ideas!
      Stay well!

      ★★★★★

      Reply
      • Asian Caucasian

        April 24, 2020 at 11:57 am

        Thanks, Cathy! I'm loving all the cooking! Stay well too!

        Reply
    2. Ghulam Mohyudin

      April 11, 2020 at 8:02 pm

      Good to know that works too! I learn so much from you as well! Keep it up great post.

      ★★★★★

      Reply
      • Asian Caucasian

        April 12, 2020 at 10:42 am

        Thank you! I try to focus on healthier alternatives!

        Reply

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    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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