AIP Friendly Deviled Avocado Bites
Creamy, savory, and just a little bit fancy, these stuffed avocado halves are the kind of appetizer that disappears fast at any gathering. The filling comes together by mashing ripe avocado with full-fat coconut cream, apple cider vinegar, fresh lemon juice, turmeric, and ginger — a combination that delivers the tangy richness of classic deviled eggs without any of the usual off-limits ingredients. Each shell gets piled high with the herby filling, then finished with crumbled uncured bacon and a scatter of fresh chives for a salty, smoky hit on top. Because the autoimmune protocol eliminates nightshades, eggs, and dairy, finding crowd-pleasing finger food can feel genuinely limiting — this recipe sidesteps all of that without any compromise on flavor. The coconut cream is the quiet hero here, lending a luscious body to the mash that you'd never guess comes from a can. They serve four and come together in just a few minutes of mixing and scooping, making them as practical as they are impressive. Bring these to a party or keep them all to yourself — no judgment either way.
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Learn more →Ingredients
4 servings
- 6 small ripe avocados
- 3 tbsp full-fat coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 2 tbsp fresh chives, finely sliced
- 2 tbsp fresh parsley, finely chopped
For serving
- 4 strips uncured pork bacon, cooked and crumbled
- 1 tbsp fresh chives, finely sliced (optional)
- pinch of ground turmeric, for color (optional)
Instructions
- 1
Halve and pit all 6 avocados. Using a large spoon, scoop the flesh from each half into a small mixing bowl, keeping the avocado skins intact and setting them aside as serving vessels.
- 2
Add the coconut cream, apple cider vinegar, lemon juice, turmeric, ginger, and salt to the bowl with the avocado. Mash and stir with a fork until the mixture is smooth and creamy with no large lumps, about 1–2 minutes. Taste and adjust salt as needed.
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