Grammy's Kitchen · Deviled Eggs · Avocado Deviled Eggs
One of 62 deviled eggs recipes we measured
from downshiftology.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 17 cooks on downshiftology.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 14% |
| vegetables and beans | 67% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 hard-boiled eggs |
| 200 g | 1 avocado (peeled and pitted) |
| 1 lime (juiced) | |
| 20 g | 2 tbsp red onion (finely chopped) |
| 12 g | 2 tbsp cilantro (finely chopped) |
| 3 g | 1 tsp garlic powder |
| salt and pepper (to taste) |
Method: 5 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oops! I missed the tip about the avocado oxidizing. I made them ahead of time and by the time I served them, the color had changed and they were much less delicious looking, lol. However, they were still tasty and everyone ate them anyway. Next time I make” — a cook, 5.0★
“DO NOT USE A WHOLE tsp OF GARLIC. If you only use 1/4 tsp it will taste much better. I used the whole tsp in my first batch, and they were so unbearable I had to throw away the whole batch and it made my fridge smell like garlic. Other than that one ingredient” — a cook, 2.0★