No Mayo Deviled Eggs
No Mayo Deviled Eggs showcase a lush avocado-and-yolk filling brightened with dill, a hint of Worcestershire, and gentle white pepper. The result is tangy and fresh with a subtle nuttiness and a naturally green color, perfect for picnics, lunches, or make-ahead appetizers.
- Prep15 mins
- Cook15 mins
- Serves12
- DifficultyEasy
- 1
Place the eggs in a single layer in a saucepan and add enough water to cover them by 1 inch.
- 2
Cover the saucepan and bring the water to a boil over high heat.
- 3
Remove from the heat and let the eggs sit in the hot water for 15 minutes.
- 4
Drain the water.
- 5
Cool the eggs under cold running water.
- 6
Peel the eggs once they are cold.
- 7
Halve the eggs lengthwise and scoop the yolks into a bowl.
- 8
Add the avocado and sour cream to the egg yolks and mash until smooth and creamy.
- 9
Stir in the Worcestershire sauce, dill, salt, and white pepper until very well blended.
- 10
Spoon the mixture into the egg white halves and garnish with chopped green onion.
- Calories 88.94 kcal Low Source
- Protein 5.01 g Moderate
- Carbs 3.67 g Moderate
- Total Fat 6.12 g Moderate
- Saturated Fat 1.97 g Moderate
- Trans Fat 0.01 g High
- Cholesterol 119.55 mg High
- Sodium 57.73 mg Low Source
- Fiber 1.36 g Low Source
- Sugar 0.39 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 26.08 mg Low Source
- Iron 0.78 mg Low Source
- Potassium 166.44 mg Low Source
- Vitamin A 29.17 mcg_rae Low Source
- Vitamin C 1.81 mg Low Source
- Vitamin D 0.91 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Onions 🧅