These Avocado Deviled Eggs are a fresh, creamy twist on the classic version, blending mashed avocado with egg yolks, lemon, and sour cream for a smooth, flavorful filling. The avocado adds richness without being heavy, while the lemon brightens everything up. Each egg is topped with paprika and parsley for a simple but beautiful finish. They’re quick to make, easy to serve, and perfect for snacks, gatherings, or a light appetizer.
Diabetic-friendly simply means this recipe is lower in sugar and made with simple ingredients that support steady energy. As always, check that the ingredients and nutrition profile align with your personal dietary needs.
Diabetic-Friendly Avocado Deviled Eggs
Ingredients
- 6 eggs
- 1 avocado
- 2 tablespoons sour cream
- ½ lemon juiced
- Salt to taste Black pepper to taste
- Parsley for garnish
- Paprika powder for garnish
Instructions
- Bring a pot of water to a boil over medium-high heat.
- Gently lower the eggs into the boiling water and cook for 8–10 minutes, until the yolks are firm.
- Transfer the eggs to an ice bath to cool completely and stop the cooking.
- Once cooled, peel the eggs, slice them in half lengthwise, and remove the yolks. Place the yolks in a bowl.
- Add the avocado to the bowl and mash it together with the egg yolks.
- Mix in the sour cream, lemon juice, salt, and pepper until smooth and fully combined.
- Rinse the egg white halves to remove any stray yolk bits and pat them dry.
- Fill each egg white half with the avocado mixture, either by spooning or piping.
- Finish with a sprinkle of paprika and a small sprig of parsley.
Nutrition
Nutritional Disclaimer: Please note that the nutritional information in this content is provided as a guideline only and should not replace professional medical advice. Consult with a healthcare professional to ensure that any dietary changes or nutritional guidelines are appropriate for your personal health needs.