Creamy, herby avocado pesto deviled eggs, made mayo-free using avocado. A flavorful, healthful snack, side dish or appetizer.
This post is sponsored by the California Avocado Commission.
Coming up with ideas for healthier snacks can be challenging when we’re all so accustomed to grabbing something convenient off the shelves of the grocery store.
There’s no arguing the temptation to go for the packaged goods.
I try to remind myself to plan ahead well enough so that I either don’t get hungry between meals, or I have a treasure trove of nutritious options at my disposal.
The California Avocado Commission and I teamed up to bring you a healthier snack idea to tide you over between meals in those emergent situations.
Because protein is so satiating, I always try to keep my snacks packed with protein, low in carbohydrate (ideally no added sugar), and allow the fat content to fall where it falls. I am also mindful of the type of fat (i.e. I steer clear of butter or vegetable oils that are low in nutrients).
I find nuts don’t do much of anything for quenching my appetite, but they’re very high in calories and fat, so I avoid leaning on them as a snack.
For the longest time, my go-to snacks have been a lightened-up tuna salad, using avocado instead of mayonnaise, or hard-boiled eggs.
Sometimes it’s fun to throw a little pizzazz into your snack life, which is how these Avocado Pesto Deviled Eggs came to be.
The concept behind this snack is simple: Rather than making the filling with mayonnaise, we use one perfectly-ripe avocado. BOOM!
This lends healthy unsaturated fat to the classic recipe, yummy creaminess, and that beautiful green color.
Of course, we toss in fresh basil and pesto sauce to give the deviled eggs a pesto flavor.
Sure, these aren’t ideal for packing up and taking with you if you’re travelling long distances, but they’re great for popping in your mouth when you’re at home or taking them with you to work.
How to Make Pesto Deviled Eggs:
Start by hard boiling your eggs. I boil for 10 minutes then immediately transfer the eggs to an ice bath. This method makes the shells very easy to peel off, saving you time and frustration!
While you’re cooking or chilling your eggs, add the California Avocado, fresh basil, stone ground mustard, and sea salt to a food processor.
Once you have peeled your eggs, slice them in half length-wise and scoop out the cooked yolks. Add the yolks to the food processor with the rest of the ingredients.
Process this mixture until it’s very creamy. You may need to stop your food processor a couple of times to scrape the sides with a rubber spatula to help it move along.
Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!
How to Store Deviled Eggs:
Store any leftover deviled eggs in a sealed container (I use glass tupperware) in your refrigerator for up to 4 days.
By the end of the 4th day, the eggs begin tasting not as fresh, so I recommend planning the quantity you make accordingly. I find I can easily consume 6 full eggs (12 deviled eggs) to myself in a 4-day period.
- If you try to keep your cholesterol intake low, you can use only half of the egg yolks for the filling mixture. I personally don’t love this idea because food waste makes me cranky, but you’ve gotta do what you gotta do.
- Add 1 clove of garlic if you don’t follow a low-FODMAP diet.
- Feel free to drizzle with actual pesto sauce! This would be a flavorful, fancy addition.
That’s it! These simple avocado pesto deviled eggs are perfect for sharing with friends and family (hello, brunch season!), or for planning your snacks ahead. Enjoy!
Avocado Pesto Deviled Eggs
- 1 California avocado peeled
- 1 cup fresh basil loosely packed
- 3 Tbsp basil pesto sauce
- 1 Tbsp stone ground mustard
- 1/2 tsp sea salt to taste
- 6 eggs hard boiled
- Fill a pot with water and add the eggs. Bring to a full boil on the stove top and cook for 10 minutes. Immediately transfer to an ice bath and allow eggs to chill at least 10 minutes.
- While you’re cooking or chilling your eggs, add the avocado, basil, pesto sauce, mustard, and sea salt to a food processor.
- Peel the eggs. Slice them in half length-wise and scoop out the cooked yolks. Add the yolks to the food processor with the rest of the ingredients.
- Process this mixture until it’s very creamy. You may need to stop your food processor a couple of times to scrape the sides with a rubber spatula to help it move along.
- Fill the egg whites with the avocado pesto mixture, garnish with chives, and enjoy!