Avocado Deviled Eggs


8 hard-boiled eggs (add some baking soda to the water before boiling to help peel)

1 large ripe avocado

1-2 Tbsp. Dijon mustard

1 medium tomato, chopped

1 garlic clove, chopped

¼ cup chopped white or green onion

¼ cup fresh chopped cilantro or parsley

2 Tbsp of hemp hearts (optional, works fine without if you don’t have any)

1 small lime, juiced, 2 Tbsp. reserved

¼ tsp cayenne

Pinch sea salt



Remove shells from the hard-boiled eggs and slice lengthwise.  Carefully removing the yolk and place in a small/medium bowl

Add the avocado to the yolks and mash.  Mix in the tomato, onion, cilantro, hemp hearts, and 2 Tbsp. of lime juice, cayenne, and sea salt.  Give a taste test and if needed add a little more lime juice and salt.

Once you have the mixture to your taste, spoon into each egg white half, and sprinkle with paprika.  Serve with a

sprig of fresh cilantro.

Any extra mixture is great on crackers, chips, or as a veggie dip. Super fun for St. Patrick’s Day appetizers!


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