Avocado Deviled Eggs Recipe: The Ideal Keto Snack - Dr. Axe

Avocado Deviled Eggs Recipe — The Ideal Keto Snack

Avocado deviled eggs - Dr. Axe

You’ve probably eaten deviled eggs, but have you ever had avocado deviled eggs? If not, this deviled eggs recipe is for you.

Benefit-rich eggs are a serious powerhouse food. They’re a relatively inexpensive source of meat-free protein that can help prevent disease, improve eye health and help you drop pounds.

While they’re most often enjoyed as a breakfast food or a baking ingredient, they make a pretty tasty — and popular — appetizer in the form of deviled eggs. Add in another superfood, and this avocado deviled eggs recipe is something to enjoy anytime.

Are Deviled Eggs Bad for You?

Deviled eggs are hard-boiled eggs that have had the yolks removed and mixed with other ingredients, which are then stuffed back into the egg.

Why are they called “deviled eggs”? Back in the 1800s, “deviled” foods referred to foods that were super seasoned. That’s where the name for deviled eggs, devil’s food cake and other naughty foods came from.


While they might taste good, traditional deviled eggs are a fairly unhealthy food. Most of that is thanks to the mayonnaise they’re usually drowned in — just one tablespoon of mayo has about 90 calories.

When you consider that most store-bought mayo brands are also made with GMO-laden canola or vegetable oils, it’s clear that deviled eggs with mayonnaise aren’t the healthiest option.

What if you could replace the creamy texture that mayonnaise provides with another ingredient, something that adds flavor, texture and health benefits? It’s time to replace your old recipe with these avocado deviled eggs.

Avocado deviled eggs ingredients - Dr. Axe

Key Ingredients

Avocado deviled eggs are a deliciously healthy option. One egg is about 78 calories and has a whopping 6.3 grams of protein, while one serving of avocado is packed with 113 calories, vitamin K, folate, vitamin C, healthy monounsaturated fats, fiber and protein. That’s a lot for the little green fruit.

When you combine the amazing benefits of eggs and avocado with spices that help boost immunity, protect the heart and so much more, you can’t go wrong. That’s exactly what this deviled eggs recipe does thanks to the additional seasoning provided by the garlic, chili powder, cumin, cilantro, sea salt, black pepper and paprika.

These healthy deviled eggs are vegetarian-friendly, dairy-free and fit into Paleo and ketogenic diets.

How to Make Avocado Deviled Eggs

Best of all, these avocado deviled eggs are ready in under an hour, making them perfect for impromptu guests or to take as a party appetizer. Let’s get cooking.

Avocado deviled eggs step 1 - Dr. Axe

First, we need to hard-boil the eggs.

In a medium pot, add the eggs and cover with water until they’re fully submerged. Bring them to a boil, then remove from heat and cover the pot for 12–13 minutes.

Avocado deviled eggs step 2 - Dr. Axe

Next, fill a large bowl with ice water. Use a slotted spoon to gently place the eggs into the bowl.

Avocado deviled eggs step 3 - Dr. Axe

Let the eggs chill here for five minutes.

Avocado deviled eggs step 4 - Dr. Axe

Next, remove the shell from the eggs and slice in half lengthwise, removing the yolk.

Avocado deviled eggs step 5 - Dr. Axe

Add the yolk, along with the avocado and spices, to a bowl.

Avocado deviled eggs step 6 - Dr. Axe

Mix all of the ingredients until they’re well-combined.

Avocado deviled eggs step 7 - Dr. Axe

Now, spoon the avocado/yolk mixture into the egg halves.


Avocado deviled eggs recipe - Dr. Axe

Top each egg half with fresh cilantro and a drizzle of fresh lime juice if you’d like. Serve at your next event and watch your guests devour!

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Avocado deviled eggs - Dr. Axe

Avocado Deviled Eggs Recipe — The Ideal Keto Snack

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  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


These avocado deviled eggs are vegetarian-friendly, dairy-free and fit in to Paleo and ketogenic diets. Try them today!


  • 46 eggs
  • 1 avocado
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika, optional*
  • 2 tablespoons cilantro
  • drizzle of lime juice, optional*


  1. In a medium pot add eggs and cover with water until fully submerged.
  2. Bring to a boil, then remove from heat and cover for 12–13 minutes.
  3. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.
  4. Remove outer casing from eggs and slice in half lengthwise, removing the yolk.
  5. Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined.
  6. Add the mixture to the egg halves.
  7. Top with cilantro.


  • Feel free to skip the paprika if you prefer.
  • Adjust the other spices as you see fit for desired taste.
  • Drizzle some lime juice if you want some extra zest or just eat as is.
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Snacks
  • Method: Boil, mix by hand
  • Cuisine: American


  • Serving Size: 1 egg
  • Calories: 118
  • Sugar: 0.4g
  • Sodium: 143mg
  • Fat: 9.2g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 7.1g
  • Trans Fat: 0g
  • Carbohydrates: 3.5g
  • Fiber: 2.4g
  • Protein: 6.3g
  • Cholesterol: 164mg

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    • Ethan Boldt on

      Hi Barbi, we are manually adding these in recipe by recipe, so ALL recipes will have nutritional info soon, we hope. Thanks for your patience!

  1. A.D. on

    Boiling the eggs in that manner will make them almost impossible to remove the shells without taking half of the eggs with them. A big waste. Research how to boil eggs properly.

  2. Tamala L Neloms on

    Been living the “Keto” life for 1 week ! Excellent recipe exploding with flavor!!! Easy to make…Who would have known you could eat this yummy and still meet your Macros, lose weight and feel great! Thank you for sharing this recipe.

  3. P C Pomerleau on

    This receipe sounds and looks delicious. However, it does not give a breakdown of it’s nutritional values. I am especially interested in knowing the fat and carbohydrate values.

  4. Gwen on

    I found them to be too bland. Even tried adding cayenne pepper to jazz them up. Won’t be making these again. But I will give some of your other recipes a shot, though.

    • Tony on

      Okay, this may not be exact but from what I can tell:

      1 egg= 73 cal
      5g Fat
      6g Protein
      1 Net Carb

      Avocado(5.0 oz)= 203 Cal
      21g Fat
      3g Protein
      2 Net Carbs

      Lime Juice(2tsp)= 6 Cal
      0.09g Fat
      0.12g Protein
      1.94g Carbs

      Cilantro (2tsp)= 1 Cal
      0.01g Fat
      0.07g Protein
      0.16g Carbs
      Cal: 502 (4 eggs) 648 (6 eggs)
      Fat: 41.1 (g) 51.1 (g)
      Protein: 27.9 (g) 39.9 (g)
      Carbs: 8.1 (g) 10.1 (g)

      Each Half egg:

      4 Eggs: 62.75 Cal 6 Eggs: 54 Cal
      5.14g Fat 4.23g Fat
      3.48g Protein 3.33g Protein
      1.01g Carbs 0.84g Carbs

      The seasonings may add a tad bit more trace amounts but I don’t think it should be to noticeable. Hope this homework helps others out some.

    • Rez on

      would Mark Sisson’s Primal Mayo be acceptable for this recipe, is it keto approved? Or Kensington mayo, which is made with sunflower oil.
      Thanks for sharing all the knowledge and recipes with us,

    • Dr. Josh Axe on

      Hi Thomas, you are correct! Mayo is not a dairy product. I checked the article to see if I incorrectly said this, and I can’t find any mention of mayo being dairy. Please let me know if you are finding this error somewhere in the article.

  5. Sallie on

    Are most people eating low carbs to loose weight?? I admit this is a low carb recipe – but using mayo has even fewer carbs as far as I can tell.

    • Senya Miles on

      I used MyFitnessPal app which has a feature that adds ingredients from a recipe to give single serving nutrition.

      I used 6 eggs and one medium avocado. Nothing else has impact on the label. This is what it came up with, per egg (1 full egg, or 2 halves):

      Cal 117; Fat 8.8g; Sat Fat 2.2g; Polyunsat 1.2g; Monounsat 4.4g; Cholesterol 212mg; sodium 63.7mg; potassium 181mg; Carbs 2.6g; Fiber 1.7g; sugar 0.7g; Protein 6.8g; Vit A 6.7%; Vit C 4%; Calcium 2%; Iron 3.7%


    I skipped the chili powder because I’m not a fan and I don’t currently have cilantro. I also don’t have nor used lime juice. But I did combine all the other ingredients and this is amazing. I’ve had the mayonnaise type and love those as well but for low-carb this is an awesome substitute!!! Thank you so much!

  7. Steff on

    I have read that by boiling the egg yolk you are oxidising the good dietary cholesterol and therefore it becomes bad cholesterol and therefore unhealthy to eat. Is this incorrect?

  8. Carolyn on

    This is such a fabulous snack for growing teenagers that want to “attack” the fridge every afternoon after school. Keeps them satisfied, gives them energy for sport, and is healthy at the same time. I keep a regular supply in the fridge.

  9. suzanne goulet on

    can you tell dr. axe why i have tummy aches when i eat avocado? Im assuming an allergy reaction.
    thank you, i enjoy brousing everything about your sites.

  10. Kay on

    Want to thank you for all your informative videos. They are so interesting.and now i know a lot more about being Healthy Naturally!

    • Dr. Josh Axe on

      Hi Amy, I don’t currently have a link to print the recipes, but it is something my team is working on. In the meantime, I recommend simply copy and pasting the recipe into a document and printing from there. I apologize for the inconvenience.

  11. Carole on

    These sound delicious…one note I mak….I hate to give the devil credit for any thing, so I gVe learned to call them ANGEL EGGS. Just sayin’.

  12. Paula on

    The cilantro is clearly mixed in, so how much? and does the lime juice (again, how much?) need to be mixed in as well to keep the avocado from browning or is drizzling on top adequate? These are not ingredients I have used before so I don’t want to overdo it. Clarification would be helpful in the recipe. Thanks!

  13. Trudi on

    1/4 smoked paprika ? …. 1 /4 WHAT ? teaspoon ? . maybe. typically we don’t use 1/4 Tablespoon and clearly not 1/4 cup… . SO teaspoon it is? I will try this I love avocado but my husband has been told to avoid them for their high potassium level. (he’s on peritoneal dialysis).

  14. Janet on

    I make my own mayo with one of our hen’s fresh eggs along with avocado oil or grapeseed oil, lemon juice, mustard, a touch of vinegar and salt and pepper. It’s so good and reminds me of how “best foods” used to taste. I’m intrigued with your southwestern spiced eggs here and will give them a try sometime soon. Thanks.

  15. Ana-Clarissa on

    I love the taste of avocado, & I always enjoy serving devil eggs when having a special occasion. Now I can mix the avocado with my egg yellow to make fantastic devil eggs on my next get together, yum ? I can hardly wait!
    Thank you for sharing Dr. Axe.

  16. jag on

    What about making egg salad with this recipe? Has anyone tried?

    The recipe on says to add cilantro as a topping, but the picture shows chopped cilantro being added. How much chopped cilantro?

  17. Sue Hale on

    I have made these before they are soooooooooo good! Good to know they are at least healthy for me, maybe add a little bone-broth powder to super charge them.


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