Anti Inflammatory Smoky Avocado Deviled Eggs
Creamy, vibrant, and just a little smoky, these deviled eggs swap the usual mayo-heavy filling for ripe avocado mashed with egg yolks, fresh lemon juice, Dijon mustard, and a drizzle of extra virgin olive oil. The result is a silky, rich filling that tastes indulgent but is built entirely on ingredients known for their anti-inflammatory properties — healthy fats from the avocado and olive oil, antioxidants from the lemon, and a warm kick of smoked paprika. Traditional deviled eggs can be a minefield of processed condiments, but this version keeps everything clean and whole-food from start to finish. The technique is straightforward: a gentle steam-rest method produces perfectly set yolks that mash smoothly into the avocado without any graininess. A dusting of extra smoked paprika and a scatter of fresh chives on top make these look as good as they taste. With six eggs, you get a generous platter of 12 halves — enough to anchor a party spread or serve as a satisfying protein-forward snack throughout the week. They come together quickly and disappear even faster.
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Learn more →Ingredients
6 servings
- 6 large eggs
- 1 ripe avocado, halved and pitted
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika, plus more for garnish
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until cool enough to handle. Peel the eggs, then slice each one in half lengthwise. Pop the yolks into a mixing bowl and arrange the whites cut-side up on a serving platter.
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