This deviled eggs recipe makes a tasty side dish or finger food for National Deviled Egg Day (November 2) or any party.
Why Are They Called Deviled Eggs?
Deviled eggs are halved hard-boiled eggs, with a yolk-based filling piped directly onto each half. They date all the way back to ancient Rome and have no relation to the evil one.
Besides its common definition, “devil” is a culinary term often used in the 1700s. It means to highly season something with hot, pungent seasonings, like paprika or mustard.
With that said, “deviled egg” means a highly-seasoned egg, which is what the dish is all about. The most classic filling includes hard-boiled yolk, mayonnaise, other dairy products, paprika, mustard, and bacon, exactly what we are using today.
What Are Avocado Deviled Eggs?
These are a tasty variation of the original version, with a rich, creamy, tangy twist added to the filling. What’s even better is that the creaminess comes not from dairy or mayonnaise, but lactose-free avocado packed with healthy fats.
To make avocado deviled eggs, you only need ingredients you would normally use to make guacamole— avocado, lime, cilantro, cayenne. Skip the dairy products and mayonnaise in this recipe, and get a healthier side, suitable for almost anyone.
One thing to note though is that avocados can change color once exposed to the air. So these should be eaten as soon as possible.
If you want to refrigerate avocado deviled eggs, place them on a tray and cover with cling wrap. Then, press the wrap onto the filling to make sure very little air touches your avocado filling.
To begin with, this deviled eggs recipe complies with our healthy eating guidelines, inspired by the USDA’s latest dietary guidelines. It has moderate amounts of calories (below 250), saturated fat (below 4g), and sodium (no more than 300mg).
Each serving of the dish has 3 bite-sized filled egg halves. Each half yields around 50 calories, which brings the total amount of calories per serving to about 150.
Although this amount may seem a lot, it comes mainly from proteins and healthy unsaturated fats. Comparing deviled eggs to deep-fried finger foods, we can see how these are a lot healthier.
This recipe includes a teeny weeny amount of carb, which makes the dish low-carb, keto-friendly, and gluten-free.
Besides protein, egg yolks are known to hold a notable amount of vitamins A and D.
Vitamin A, or beta-carotene, has been an active contributor to healthy eyes. It is also among the top antioxidants, which enhance the performance of our immune system overall.
First, the eggs should be cooked just right. We do not want a soft, runny yolk or rubbery egg, or even worse, a yolk with a green ring.
Follow our instructions on how to boil eggs, and you will always end up with perfectly cooked eggs.
2. Peel Eggs Easier
To peel eggs easier, after shocking them in an ice bath, crack around the entire egg. This loosens the shell from the white, and the entire shell will come off in a few pieces.
3. Cut Eggs with a Thread
And, did you know that other than a knife, you can use thread to cut eggs? It makes cleaner cuts and saves you a knife to wash afterwards:
Hold one end of a thread in one hand, between your index finger and middle finger.
Place one egg in the palm of that hand, over the thread.
Take the other end of the thread with your right hand, and pull it upwards for a vertical incision.
What Goes with This Deviled Eggs Recipe
Deviled eggs are no longer “deviled” without mustard because this pungent condiment is the main seasoning of the yolk. It is lightly sweet, could be spicy depending on which kind of mustard, and versatile enough to go with almost anything (see our healthy egg salad recipe).
There are many varieties of mustard, and you can choose whatever you have on hand. We are using Dijon in this recipe because that’s what we like.
Bacon is an excellent accessory, even when making scotch eggs. These crisp strips of pork leave a touch of sweetness and saltiness, and add crunchy, chewy bites to your creamy filling.
In this recipe, place one strip of bacon on a heated skillet, and cook both sides until golden. Save the fat for another recipe, crush that strip into smaller pieces, and mix them with the filling.
3. Greek Yogurt
Instead of sour cream, Greek yogurt can be added as a creamier, tangier alternative (with less saturated fat and more protein!)You can even skip the mayonnaise and only use Greek yogurt. Without the contentious cholesterol, it can be considered a healthier option (of course, our recipe is already healthy).
4. Cream Cheese
Having a similar texture, the two actually differ a lot, in the way they are made and their nutritional content.
Sour cream is made by collecting the cream layer when making skimmed milk and then fermenting this cream. The fermentation process gives it a thicker body and a signature sour taste.
Cream cheese, on the other hand, is simply a type of fresh cheese that does not require aging. Cheesemakers first add lactic acid culture to a pool of cream, collect the curds, then process them to make cheese.
Both have a similar sour taste, so you can use either. But keep in mind that sour cream is lower in fat.
Adding horseradish to deviled eggs might sound strange, but horseradish deviled eggs is an actual variation of the classic. The combo of horseradish, dill, and dry mustard makes for a fragrant, fresh, and pungent filling.
With fewer ingredients, this variation calls for eggs, horseradish, dill, mayonnaise, ground mustard, salt, and pepper to taste. It makes for a delicious vegetarian treat.