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Avocado Deviled Eggs with Smoked Paprika

These Avocado Deviled Eggs are not only delicious but also heart healthy!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side/Appetizer
Cuisine: American
Keyword: avocado, deviled eggs, smoked paprika
Servings: 12
Calories: 53kcal
Author: Kaylee Pauley


  • 6 large eggs hard-boiled, cooled & halved
  • 6 yokes
  • 1 avocado
  • 2 tbsp light sour cream
  • juice of 1/2 lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp sriracha sauce
  • smoked paprika or pepper for garnish


  • Lay clean dish towel in pot and carefully add eggs, fold the towel over the eggs, then add 1/4 tsp baking soda and fill the pot with enough water to cover the eggs. {Found an article through Pinterest that explains how the baking soda changes the pH level, making the eggs easier to peel!}
  • Bring the water to a rolling boil, then remove from heat and leave the eggs in the pot of water until cooled.
  • While the eggs cool, combine the avocado, sour cream, lemons juice, salt, pepper and sriracha sauce in a food processor.
  • Once the eggs are cooled, drain the water and peel the shells, then cut them in half length wise.
  • Scoop out the yokes and add the yokes to the food processor with the other ingredients. Blend until smooth.
  • Add avocado and egg mixture to plastic bag, cut off small corner and pipe filling into egg white halves.
  • Garnish with smoked paprika and pepper.


Serving: 1g | Calories: 53kcal | Carbohydrates: 1.6g | Protein: 3.4g | Fat: 4.2g | Saturated Fat: 1.2g | Cholesterol: 108.3mg | Sodium: 73.7mg | Fiber: 0.6g | Sugar: 0.2g