Paleo Avocado Deviled Eggs
Forget the sad mayo-laden deviled eggs at office potlucks—this is not that basic mess. These Paleo Avocado Deviled Eggs are the bougie glow-up your snack game desperately needed. We’ve swapped the mystery goop for creamy avocado, tossed in a little lime, and turned this into a protein-packed bite that says, “I do Pilates…sometimes.” They’re fancy without trying, rich without guilt, and yes, totally vegan-friendly—because nobody has time for dairy drama. Serve them at brunch or just hoard them in your fridge. Either way, these little green gems are the sassiest thing to hit your plate since kale chips.
Paleo Avocado Deviled Eggs
Creamy, zesty, and totally plant-based, these Paleo Avocado Deviled Eggs are the perfect protein-rich, vegan spin on a brunch classic.
Ingredients
- 1 cup silken tofu OR 1 cup unsweetened vegan yogurt for the egg “white”
- 1 tsp agar agar powder if using yogurt base, skip this
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tsp mustard
- 1 tbsp nutritional yeast for that “eggy” flavor without the bird
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- Chopped chives or dill for garnish
Instructions
- Make the “egg white”: Blend silken tofu or heat yogurt with agar agar until it thickens. Pour into silicone egg molds. Chill until firm.
- Prepare the filling: Mash avocado with lime juice, mustard, nutritional yeast, garlic powder, paprika, salt, and pepper until creamy.
- Scoop out or indent chilled “egg whites” to make space for your filling if needed.
- Pipe or spoon the avocado mixture into each “egg” base with flair and attitude.
- Garnish with chopped chives or dill and a sprinkle of paprika.
Notes
Nutritional Info (Per Serving):
- Calories: 110
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
Key Vitamins & Minerals (Per Serving):
- Vitamin E: 10%
- Folate: 14%
- Magnesium: 9%
- Iron: 7%
- Vitamin K: 12%
Notes & Tips for Maximum Flavor:
- Add a splash of hot sauce for spicy drama.
- A dash of black salt (kala namak) gives it that real “egg” flavor—without actually involving eggs.
- Prep the “whites” ahead and store them in the fridge for quick assembling later.
- Pair with cucumber slices or crackers for a full mini-snack tray moment.
- If you’re not into tofu or molds, use halved baby potatoes as a cheeky base.
These vegan deviled eggs are here to crash your next brunch, slay snack hour, and leave mayo-based versions weeping in the corner.
