California Avocado Angel Eggs

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 California Avocado Angel Eggs

A delicious, new twist on an old classic. Smooth and creamy deviled eggs with no mayo, but lots of fabulous flavor. We think they’re so heavenly, we changed the name to “Angel Eggs”.  Contains 15% DV Protein.


Serves: 10
10    hard-boiled eggs, peeled
  ripe, Fresh California Avocados, seeded and peeled
1/4  cup  fresh basil leaves, packed
1/4  cup  Greek yogurt (0% fat works well)
2 1/2  tsp.  fresh lemon juice
Tbsp.  purchased hummus
1/2  tsp.  salt
1/8  tsp.  freshly ground black pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Cut the hard boiled eggs in half with a sharp knife (this will ensure nice even edges). Separate the yolks and whites. Place the white halves on a work surface.
  2. Place the yolks in the bowl of a food processor and pulse on and off 8-10 times. Add the remaining ingredients and process till smooth, about 1 minute, scraping down the bowl half way through.
  3. Scoop the filling with a spoon or fit a pastry bag with a large star tip and pipe the filling into the egg white halves.
  4. Transfer eggs to a serving platter and serve immediately or cover lightly with plastic wrap and refrigerate until ready to use. (Can be made 2-3 hours in advance.)

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Calories 110; Total Fat 8 g (Sat 2 g, Trans 0 g, Poly 1 g, Mono 3.5 g); Cholesterol 185 mg; Sodium 190 mg; Potassium 160 mg; Total Carbohydrates 3 g; Dietary Fiber 1 g; Total Sugars <1 g; Protein 7 g; Vitamin A 339 IU; Vitamin C 2 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 44 IU; Folate 39 mcg; Omega 3 Fatty Acid 0.04 g

% Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Chris Scheuer

Chris Scheuer, Café Sucre Farine

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