Thanksgiving is just around the corner, and I realized I still had a couple of Paleo-friendly Thanksgiving recipes to share. I miscalculated the days, so to make up for it I’m posting two recipes today — and here’s the first: a simple, healthy take on classic deviled eggs. These Paleo deviled eggs are creamy, flavorful, and a perfect appetizer for your holiday table.
This version swaps traditional mayonnaise for ripe avocado, keeping the filling rich while adding wholesome fats and extra nutrients. The heat from a bit of hot sauce and the brightness of fresh lemon juice balance the avocado for a tangy, savory bite. I couldn’t stop at just one—I ended up eating several myself—so consider this a crowd-pleaser that’s easy to double for larger gatherings.
We recently stocked up on tea and coconut water in preparation for a mindful day tomorrow. My husband and I plan to fast until the main Thanksgiving meal as a way to reflect and give thanks for the things we’ve been blessed with. If you’re doing something similar this season, these deviled eggs are a nourishing and satisfying starter for when it’s time to break the fast.
Wishing you a joyful holiday and meaningful moments with family and friends. Enjoy the togetherness, and savor good food — these Paleo deviled eggs are an easy way to start the celebration.
7 Paleo Thanksgiving Recipes (6 of 7) – Deviled Eggs
Author: Mariel Lewis
Total Time: 15 mins
Yield: 24 deviled eggs
Description
This Paleo deviled egg recipe is part of a Thanksgiving series and offers a healthier spin on a classic appetizer. Using avocado instead of mayonnaise creates a velvety filling full of good fats and subtle flavor. These deviled eggs deliver protein and satisfying texture while keeping the recipe simple and quick to prepare — ideal for holiday entertaining or as an easy, elegant starter.
Pair these deviled eggs with other Paleo-friendly side dishes, or serve them alongside raw vegetables for a balanced appetizer platter. They travel well and look attractive on a serving tray, making them a great choice for potlucks and family gatherings.
Ingredients
- 12 hard-boiled eggs
- 2 ripe avocados
- 4 tsp hot sauce (adjust to taste)
- 2 tsp freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
- Paprika, for garnish
Tip: Use ripe avocados for the creamiest filling. If you prefer a milder version, reduce the hot sauce to 1–2 teaspoons and add more lemon for brightness.
Instructions
- Peel the hard-boiled eggs and slice each one lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg whites on a flat serving dish or platter.
- Add the avocado to the yolks and mash until the mixture is smooth and free of large lumps. Stir in the hot sauce, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Spoon or pipe the avocado-yolk mixture back into the egg white halves. Sprinkle a light dusting of paprika over the filled eggs for color and a hint of smoky flavor. Serve immediately, or refrigerate for up to a day before serving.
Notes and Serving Suggestions
These deviled eggs are best served chilled. If preparing ahead, fill the egg whites shortly before serving to keep the texture fresh. For a decorative touch, add chopped chives, smoked paprika, or a small slice of pickled jalapeño on top.
To scale the recipe up for a larger gathering, simply double or triple the ingredients. The filling can be made in advance and stored in an airtight container for convenience.
- Prep Time: 15 mins
- Category: Appetizers
- Cuisine: American