Recipe: Green Eggs and Ham Paleo Style

Avocado Deviled Eggs

Don’t let the color scare you away! There’s nothing childish about this Paleo Diet® twist on an old favorite. Deviled eggs are the perfect grab- and-go snack to have on hand for between meal nutrition. Make them ahead of time and store in the fridge for up to two days. Kids from one to one hundred will love this delicious, fun treat!


  • 12 large eggs (hardboiled)
  • 2 avocados
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely chopped
  • ½ jalapeño pepper, stems and seeds removed, minced
  • ½ teaspoon cayenne
  • ¼ teaspoon ground, black pepper
  • ¼ cup chicharrones, no salt, preservatives or additives


Hard boil the eggs and place in refrigerator to cool.

Peel eggs and cut in half the long way. Remove yolks and place in mixing bowl. Set aside egg white halves on serving dish. Slice avocados in half, remove pits and remove insides from skins. Combine with egg yolks and mash until well blended. Add cilantro lime juice, garlic, jalapeño, cayenne, and pepper. Stir gently to combine. Fill each egg half with yolk and avocado mixture. Top with crushed chicharrones.

Serves 6.

Avocado Deviled Eggs Ingredients


Avocado Deviled Eggs


Avocado Deviled Eggs Close-Up


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“1” Comments

  1. Hi Lorrie !
    I am just today seriously starting a better way of eating and I came across one Shannon Cooper & Baby Grace and her blog: My Food Religion, which I have not looked at yet. All that getting side-tracked brought me to you and a few recipes that I needed to write down pdq! Just for starters, a new way to do deviled eggs is always a good thing especially this recipe. I did make it without the avocado because I didn’t have any. I used a drop or two of natural mustard and a natural horse radish (made with a bit of honey in place of sugar) and minced up green peppers and I only whipped up half a dozen eggs. The mustard was from the old recipe and I was glad I stopped at almost none. Very good eats and it feels nice to be doing a new recipe that will serve me well.
    So I’ve signed on with my email . . . looking forward to learning and seeing more as time moves on.
    Diane Brown

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