Spicy Avocado Deviled Eggs

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!

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!

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.

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

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

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.

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.

Spicy Avocado Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 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 1x2x3x

• 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