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No Mayo Deviled Eggs

Rated as 3.92 out of 5 Stars
0

"I always make deviled eggs to use up dyed hardboiled eggs from Easter, but many family and friends hate the mayo taste and texture. I tried an avocado base and it made the best deviled eggs anyone had tasted. You just can't be afraid of green eggs and ham."
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Ingredients

1 h servings 71
Original recipe yields 12 servings (12 stuffed egg halves)

Directions

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
  2. Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

Nutrition Facts


Per Serving: 71 calories; 5.7 2 3.6 94 78 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My son hates mayo, so I thought that he would like these deviled egg. I was right! These are a big hit. Very creamy. I can not really taste the avacado.

Most helpful critical review

OK, this is a good base but very bland in terms of flavor. My modifications happened as I kept adding things to get an actual flavor. I put in a bit of lemon juice, just because of avocado turni...

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OK, this is a good base but very bland in terms of flavor. My modifications happened as I kept adding things to get an actual flavor. I put in a bit of lemon juice, just because of avocado turni...

My son hates mayo, so I thought that he would like these deviled egg. I was right! These are a big hit. Very creamy. I can not really taste the avacado.

4 stars for the idea, but I didn't follow this recipe exactly. Mine turned out pretty good, but be careful how much sour cream you add because too much will ruin the flavor. I also added a lit...

I was so intrigued by this recipe using avacado to lighten up a not so healthy addiction, deviled eggs! I really liked the concept of this recipe, but I think this recipe is more of a base and ...

I love the avocado and dill combination! Without sour cream, I used mayonnaise this time. Green onions or chives would have made a nice garnish, but I emphasized the dill, and sprinkled dill s...

Best deviled eggs I have ever had.

Hubby wanted deviled eggs today but he had used up all the mayo so these sounded like a good idea. They are good but not great. I guess we like our deviled eggs with a bit of a kick, I normall...

Very Nice. Used Dill paste, seasoned with garlic salt, onion powder, and dijon mustard to taste. The avocado has a great texture to it. What I didn't stuff into the egg whites my daughter put ...

This recipe truly intrigued me. I am always looking for new recipes to try that are low in fat and are GERD friendly. I generally love deviled eggs, I have tried a variety of recipes, and sinc...