This weekend, I went to a pot-luck birthday dinner for a good friend who just started experimenting with a keto lifestyle. She specifically requested that I make my “famous” deviled eggs – which are super creamy thanks to my secret super-ingredient: avocado.  The avocado not only make a huge difference in texture, it also adds more good fat in addition to the egg yolks and mayo!

I like to make mine a bit spicy with a combo of cayenne, smoked paprika and chilis, though you can leave them out for a more traditional deviled egg.

Spicy Avocado Deviled Eggs

5 from 1 vote
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 254kcal


  • 6 hard boiled eggs peeled
  • 1/4 cup avocado mayonnaise
  • 1/2 ripe avocado mashed with a fork
  • 1 tsp dijon mustard
  • 1/2 tsp smoked paprika plus more for garnish
  • 1/4 tsp cayenne pepper
  • 1/4 tsp pink sea salt
  • 1 tsp serrano pepper minced finely, seeds removed (optional)
  • fresh parsley chopped, for garnish (optional)


  • Slice the eggs in a half lengthwise and scoop the yolks into a mixing bowl. Mash the yolks with a fork.
  • To the mixing bowl with the yolks, add the mustard, mayonnaise, and mashed avocado. Mix until the ingredients are well combined.
  • Add serrano pepper (if using), paprika, cayenne and salt and mix one last time.
  • Transfer the yolk mixture to a pastry bag or large ziploc bag. If using a ziploc bag, snip off a corner of the bag. Pipe the mixture into the egg whites.
  • Top each deviled egg with some fresh parsley and sprinkle of smoked paprika, if desired.


Calories: 254kcal | Carbohydrates: 3g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 286mg | Sodium: 343mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 602IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg