Deviled Eggs

Prep Notes

Decisions! Decisions! Shall I mix the yolks with avocado or olive oil? I couldn’t decide so I did both! Eggs-cellent decision I’d say! Here are both recipes!


6 hard-boiled eggs, cooled, peeled and halved

1” slice of fresh avocado, peel removed and chopped

2 Tbs olive oil (or more)

Sea salt to taste

Chopped pitted Kalamata olives for garnish

Coarse Himalayan salt for garnish


To prepare each version, set out two bowls; scoop out yolks, putting half in one bowl and half in the other. Place the whites from each egg on a platter or a deviled plate. With a fork, mash the yolks in each bowl. To one bowl, mix in chopped avocado and continue to mash until fully incorporated. Add more avocado if needed. To the other bowl, mix the olive oil into the yolks and continue to mash until fully incorporated. Add more if needed. Mix in a little sea salt to taste. Garnish the olive oil deviled eggs with a few chopped Kalamata olives. Garnish the avocado deviled eggs with a little coarse Himalayan salt *I used a Hawaiian Black Salt.


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegetarian, Whole30 compliant®

Originally posted on Instagram 3/22/17