Avocado Deviled Eggs (No Mayo)

by Easy Recipes

These mayonnaise-free avocado deviled eggs are sure to be a hit at your next get together.  A healthy and delicious appetizer!

Two-bite appetizers aren’t often something you describe as “healthy”.

But these deviled eggs skip the mayo, instead using greek yogurt and avocado for that creamy, fluffy filling.  They’re basically the party version of a healthy breakfast!

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Pin image of avocado deviled eggs garnished with bacon. Text above reads "no mayo avocado deviled eggs".

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Why You’ll Love These Healthy Avocado Deviled Eggs

  • Easy
  • Nutritious
  • Make-ahead friendly

Let’s get started!  Here’s what you’ll need:

Recipe Ingredients and Instant Pot on a kitchen counter

  • 6 eggs, hard boiled
  • ½ medium avocado 
  • 3 tbsp Greek yogurt 
  • 1 tsp mustard
  • 1 tsp lemon juice 
  • 1 slice bacon, cooked (optional- for garnish)
  • Salt and pepper to taste

If you haven’t already hard boiled your eggs, I recommend the 5-5-5 method with an instant pot. The pressure causes the shells and whites to pull away from each other a bit, making them far easier to peel than traditional boiling.

If you don’t have an instant pot, here’s the next best method I perfected over the years before I had an IP.  Start with a pot of water and eggs in it at room temp, bring to a boil and simmer low- not rolling- for 6 minutes.  Then turn off gas or remove from heat and leave covered 10 minutes, and ice bath for another 5 minutes.

Starting with cooked eggs, you’ll need a cutting board or plate, bowl for mixing, a fork, and spoon.  Optionally you can use an electric mixer, a ziplock, scissors, and frosting tip.


Step 1: Mash your Mayo Replacement

Dice or mash the avocado in the bowl, then add your greek yogurt and mix well.  I just use a fork because it’s less dishes to clean after, but if you want an extra silky smooth filling you can use an electric mixer.

Avocado and greek yogurt in a stainless bowl after fork mixing.

Step 2: Make the No Mayo Filling

Slice your eggs in half carefully.  Add the yolks, mustard, lemon juice, salt, and pepper to the bowl and mix well.

All filling ingredients in the bowl ready to mix
The avocado deviled egg filling in the mixing bowl after combining

If you’re making these ahead, go ahead and put the filling into a ziplock or other container where you can minimize air contacting the filling.  Plastic wrap pressed down into the filling in a food storage container works well.

Step 3: Fill the Eggs

Fill the egg whites with your prepared filling.  You can do this one of two ways.  First, you can just spoon your mayo free filling into the egg whites.  This is what I do if they’re just for my family or close friends.

But if I want them to look extra fancy for a Christmas party or something, then I will opt for method number two.  I snip off the corner of a ziplock and place a frosting tip in that corner, taping it on the outside to secure it in place.  Then fill the ziplock and use it as a piping bag to fill the egg whites.

Step 4: Garnish and Eat!

I garnished these with a single slice of bacon I broke up, though bacon bits would be lovely as well.  If you want to keep them vegetarian you can always skip the garnish, or go with the traditional paprika to give them a Christmas color palette!

Pinterest image of finished recipe on a serving board. Text overlay reads "avocado deviled eggs without mayo".

Frequently Asked Questions

What is the best way to make these ahead?

I love making these the day before!  I fully prepare the filling and the egg whites, then store the filling in a ziplock and the egg whites in the carrier I’ll be taking with me (or another container if they’ll be served at my house).  This way the only thing I have to do day-of is pipe the filling into the egg whites, and we’re ready to go.

How long do leftovers keep?

Once the filling is piped into the eggs, I’d eat them within a day or two being stored in the refrigerator.  The lemon juice significantly slows the avocado browning, but it doesn’t stop it entirely.  They do beautifully during an event though so no worries there!  Last time I served these was for the Super Bowl, and the one egg remaining at the end of the game was still a vibrant green.

Can I make this recipe dairy free?

Absolutely!  The yogurt gives these a bit more fluff than avocado alone, but you can use a bit more avocado and have the filling be a bit thicker.  Alternatively, you can use about a tablespoon of oil in place of the yogurt.

How much Salt and Pepper is “to taste”?

Yours might be different, but I use approximately 1/4 tsp of each for this recipe.  Start light and don’t be afraid to taste the filling mixture to check it- remember you can always add in more as you go, but once it’s mixed in you can’t take it out.

Looking for more party food?

Don’t forget to come back and let me know how it turned out for you!

Yield: 12

Avocado Deviled Eggs (No Mayo)

Avocado Deviled Eggs garnished with bacon on a wood serving tray.

This easy, healthy, two-bite appetizer is sure to disappear quickly at your next get together!


  • 6 eggs, hard boiled
  • ½ medium avocado
  • 3 tbsp Greek yogurt
  • 1 tsp mustard
  • 1 tsp lemon juice
  • 1 slice bacon, cooked (optional- for garnish)
  • Salt and pepper to taste


  1. Mash your avocado and greek yogurt together.
  2. Slice eggs lenghwise and set aside the whites. Add yolks, mustard, lemon juice, salt, and pepper to avocado-yogurt mixture and mix until smooth.
  3. Fill whites with prepared mixture and garnish with bacon pieces.


To keep this dish vegetarian, omit the bacon garnish- traditional paprika is a lovely substitue.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 78mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 4g

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.


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