Avocado Eggs - Better Nutrition

Avocado Eggs

Publish date:

This super-healthy riff on deviled eggs skips the mayo and uses avocado, for a summery green color and fresh, bright flavor. For an on-the-go snack, marry two filled egg halves and wrap tightly in foil. For a portable lunch, turn eggs into a wrap: mash all ingredients together, spread on a whole-grain or gluten-free tortilla, add arugula and hummus, and roll into a wrap.

For more about this recipe: Foods for Fitness

  • 6Servings


  • 6 hard-boiled eggs, peeled and halved lengthwise

  • 1 very ripe large avocado

  • 1/4 cup minced red onion

  • 1 garlic clove, peeled and pressed in a garlic press

  • 2 Tbs. minced cilantro

  • 1 Tbs. lime juice

  • Cilantro leaves and paprika for garnish (optional)


  1. Remove yolks from eggs and transfer to medium bowl. Set egg white halves aside.
  2. Halve avocado lengthwise, remove pit and scoop flesh into bowl with egg yolks. Add onion, garlic, minced cilantro, and lime juice. Mash with fork until smooth and well-blended. Season to taste with salt and pepper.
  3. Fill egg white halves with avocado mixture. Arrange on plate, garnish with cilantro and paprika, if desired, and serve immediately. 

Nutrition Information

  • Calories: 140
  • Carbohydrate Content: 4 g
  • Cholesterol Content: 185 mg
  • Fat Content: 10 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 65 mg
  • Sugar Content: 1 g
Publish date: