Recipes and Cooking Paleo Avocado Deviled Eggs Yes, these deviled eggs are Paleo! It's all thanks to our Paleo mayonnaise, which makes them just as creamy and delicious as regular deviled eggs, while still following Paleo guidelines. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 12, 2022 Print Share Share Tweet Pin Email Photo: Andy Lyons Start To Finish Time: 50 mins Servings: 24 Yield: 24 deviled egg halves Jump to Nutrition Facts Ingredients 12 eggs, hard cooked and peeled* ½ cup Paleo Mayonnaise 1 tablespoon country Dijon-style mustard 2 teaspoon lemon juice ⅛ teaspoon freshly ground black pepper Dash bottled hot pepper sauce 1 ripe, yet firm avocado, halved, seeded, and peeled Snipped fresh chives (optional) Paleo Mayonnaise 1 pasteurized egg* 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoon dry mustard ⅛ teaspoon cayenne pepper or 1/4 tsp. white pepper 1 cup avocado or walnut oil, or extra-light tasting olive oil Directions Cut eggs in half lengthwise and remove yolks. Set whites aside. Place yolks in a large bowl; mash with a fork. Stir in Paleo Mayonnaise, mustard, 1 tsp. of the lemon juice, black pepper, and hot pepper sauce. Spoon or pipe yolk mixture into egg white halves. Cover and chill up to 4 hours. Before serving, cut avocado into 1/2-inch pieces; toss gently with remaining 1 tsp. lemon juice. Sprinkle deviled eggs with avocado and, if desired, chives. Paleo Mayonnaise In a wide-mouth pint jar or 2-cup liquid measuring cup combine first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture. Using an immersion blender, hold blender against bottom of jar and blend 20 to 30 seconds. When mixture is nearly combined and thickened, move blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.) Cover jar or transfer mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days. *Tip To hard-cook eggs, place eggs in a single layer in a Dutch oven. Add enough cold water to cover eggs by 1 inch. Bring to a full rolling boil over high heat; remove from heat. Cover and let stand 15 minutes; drain. Place eggs in ice water to cool; drain. To peel, gently tap each egg on countertop. Roll egg between the palms of your hands. Peel off eggshell, starting at the large end. * Be sure your egg is pasteurized because it never gets cooked to kill harmful bacteria. Print Nutrition Facts (per serving) 79 Calories 7g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 79 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 96mg 32% Sodium 71mg 3% Total Carbohydrate 1g 0% Protein 3g Vitamin C 0.8mg 4% Calcium 15mg 1% Iron 0.5mg 3% Potassium 65mg 1% Folate, total 17.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.