Recipe By Eliz TR
Published Jun 8th
No Mayo Deviled Eggs
Prep 15m Cook 15m Additional 30m Ready In 1h
Servings 12 stuffed egg halves Calories 71.2

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.

Recipe Ingredients

  • 6 eggs
  • 1 ripe avocado
  • 3 tablespoons sour cream
  • 1 dash Worcestershire sauce
  • 1 tablespoon chopped fresh dill
  • salt to taste
  • ground white pepper to taste
  • 2 green onions, chopped

Cooking Directions

  1. 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. 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

  • Calories 71.2
  • Carbohydrate 2 g
  • Cholesterol 94.1 mg
  • Fat 5.7 g
  • Fiber 1.2 g
  • Protein 3.6 g
  • Saturated Fat 1.6 g
  • Sodium 78.2 mg
  • Sugar 0.4 g


  1. I loved these. The only things I buy mayo for is these burgers and balogna sandwiches. I am trying to cut mayo out and making deviled eggs like this was awesome. I only used 3 eggs half of a large alvo added some freeze dried cilantro along with the other spices my dill was dried - Read more ...
  2. Best deviled eggs I have ever had.
  3. 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 normally add sriracha sauce to my eggs and they are a big hit...I could cut - Read more ...
  4. 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 on a Ritz and ate.
  5. 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 needs some bumped up flavors added hence the 3 stars. But as a base recipe it can - Read more ...
  6. 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 seed on top! These were a hit for my family!
  7. 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 turning grey paranoia. Added 1 tbsp of horseradish 1 tsp of real Dijon mustard 1/8 tsp cayenne. - Read more ...
  8. 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 little lemon juice and instead of Worcestershire since I had none I used a mixture of salt pepper - Read more ...
  9. 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.