Why You’ll Love These Avocado Deviled Eggs

They’re creamy, packed with flavor, loaded with healthy fats, and naturally low in carbs-making them perfect for anyone following a low-carb diet or keto lifestyle.

And let’s be honest… deviled eggs are always a great choice. But adding avocado takes them to a whole new level.

• Low-carb & keto friendly (just ~1 g net carbs per serving)
• Made with simple ingredients you already have
• Perfect for meal prep or a party platter
• Naturally gluten-free
• A great way to use up hard boiled eggs (hello, leftover Easter eggs!)
• Packed with protein and healthy fats to keep you full

How to Make Perfect Hard-Boiled Eggs

Getting perfect hard-boiled eggs is key for the best deviled eggs.

1. Place eggs in a large pot and cover with cold water
2. Bring to a boil over medium-high heat
3. Once boiling, cook for 10–12 minutes
4. Transfer immediately to an ice bath (ice water)

This step is crucial—it stops cooking and makes peeling so much easier.

Pro Tip: Older eggs peel better than super fresh ones.

The Best Part About This Recipe

The creamy texture from the avocado makes these feel indulgent, but they’re actually incredibly nourishing.

Unlike traditional deviled eggs, this version adds:

• More fiber
• More potassium
• Heart-healthy fats

It’s truly a great option when you want something satisfying without feeling heavy.

Why Healthy Fats Matter (Especially in Midlife)

Let’s talk about why this recipe is more than just delicious.

Avocados are rich in monounsaturated fats, which:

• Support heart health
• Help stabilize blood sugar
• Keep you fuller longer (less grazing!)
• Support hormone balance

And in midlife, this matters even more.

When you pair healthy fats with protein, you create meals and snacks that help reduce cravings and support fat loss—not just weight loss.

Why Eggs Are One of the Best Foods You Can Eat

Eggs are one of the most nutrient-dense foods on the planet.

Each egg contains:

• High-quality protein
• Choline (important for brain and liver health)
• B vitamins for energy
• Healthy fats

And here’s something I tell my clients all the time…

 Protein becomes even more important as we age.

Why?

• Helps preserve lean muscle
• Supports metabolism
• Keeps you full longer
• Reduces cravings and overeating

This is why I always emphasize protein-first meals in my Midlife Macro Method.

And these deviled eggs? They’re an easy way to do exactly that.

Tips for the Best Avocado Deviled Eggs

• Use a ripe avocado (soft but not mushy)
• Add extra lemon juice to prevent browning
• Use a piping bag for that classic deviled egg look
• Chill before serving for best flavor
• Don’t skip seasoning—salt brings everything together

Easy Swaps & Variations

Want to customize this recipe? Here are some great options:

Dairy-Free

Already naturally dairy-free

Mayo-Free Option

Swap mayo with:

• Greek yogurt (if not dairy-free)
• Mashed avocado + olive oil

Spice It Up

Add:

• Cayenne pepper
• Chili powder
• Hot sauce

No Pickles?

Use:

• Capers
• Relish
• Or skip altogether

Extra Protein Boost

Top with:

• Crumbled bacon
• Chopped turkey bacon
• Smoked salmon

Storage Tips

• Store in an airtight container
• Best eaten within 1–2 days
• Add extra lemon juice if prepping ahead to prevent browning

Healthy Low Carb Keto Avocado Deviled Eggs Recipe

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Healthy Low Carb Keto Avocado Deviled Eggs Recipe

These avocado deviled eggs are a great choice for just about any occasion, whether you’re hosting Easter brunch, heading to a holiday party, or simply looking for easy meal prep snacks during the week. They also make a satisfying option for low-carb lunches when you want something quick but filling, and they’re always a hit at potlucks since they’re easy to transport and serve. Best of all, they’re a delicious low-carb appetizer that everyone will enjoy, even those who aren’t following a keto lifestyle.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 24 deviled eggs

Calories 61kcal

Author Brenda Bennett

Ingredients

• 12 large eggs
• 1/4 cup mayonnaise
• 1 large avocado ripe (or 1 cup mashed)
• 1 tablespoon lemon juice or lime juice
• 1 tablespoon dill pickles chopped
• 1 tablespoon yellow mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Cover your eggs in water in a large saucepan and bring to a boil. Hard boil eggs for 12 minutes in boiling water then remove immediately and place into an ice water bath.
• Allow to cool enough to handle and you will easily be able to remove shells.
• Slice eggs in half and scoop out the egg yolks.
• Place all yolks into a large bowl then add the remaining ingredients.
• Taste the egg avocado mixture and adjust seasonings as needed.
• Add filling into a pastry bag to fill the halves of egg whites.
• Optional: Top with a sprinkle of paprika and crisp bacon.
• Keep refrigerated until ready to serve.

Notes

0 g net carbs per 1 deviled egg

This recipe was first published in March 2016.

Nutrition

Serving: 1deviled egg | Calories: 61kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 112mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 120IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.4mg

The post Healthy Low Carb Keto Avocado Deviled Eggs Recipe appeared first on Sugar-Free Mom.

Tomato Avocado Cucumber Salad

Just a few fresh herbs and seasonal vegetables can make for the best kind of simple salad in my opinion. It’s quick and easy and delicious salads that doesn’t require cooking are the best ones in the summer months.

This is the best kind of recipe for those on a low-carb diet or keto diet and perfect for a hot summer day because of the fresh ingredients used!

I’m  all about easy when it comes to summer cooking. I want good food, with fresh ingredients, but I want it fast. I seem to be more busier having fun with my kids and friends and family in the summer than even homeschooling during the school year.

I love to entertain and I love keto salads so when I have my kids friends over I usually am also having the moms with them, which I love to do. When it’s food by the pool on a hot day, even the kids love this cucumber avocado tomato salad.

They may just pick out the red onion, but otherwise it’s a favorite around my house. Often, to make it a light lunch, I buy a rotisserie chicken and shred that right into this easy salad.

Paleo Cucumber Avocado Salad

Hearty salads that include healthy fats, is a great way to stay satiated and the best part is because it’s a low-carb recipe it won’t spike your blood sugar. This favorite salad recipe of ours has great flavors on it’s own with or without the cheese.

But if you can have cheese, Asiago is a nice hard cheese that holds up well in the fridge for a few days even when mixed with the juicy tomatoes, creamy avocado, English cucumbers, fresh lemon juice and fresh cilantro.

If you’re not a fan of asiago simply switch it out for cheddar, smoked fresh mozzarella, feta cheese or just leave it out. This refreshing salad is wonderful either way!

The base of the dressing is also simple. Feel free to change out the red wine vinegar with apple cider vinegar or white wine vinegar or just use more fresh lemon juice or fresh lime juice. Simple, fast, no one will complain when you serve this to them!

Basic Ingredients Needed

You need just a handful of ingredients to make this delicious side dish salad;

A perfectly ripe avocado, a fresh crisp regular cucumber or English cucumber, tomatoes, red onion or green onion and fresh cilantro but if you don’t like cilantro you could also use fresh basil or fresh parsley. 

Recipe card is below with printing option as well as nutritional information.

Nutritional Info does not include optional cheese or salt and pepper to taste.

This makes for a great side dish, but for a quick dinner to make into a main dish meal, add a protein source like some cooked chicken or even shrimp or steak to make it a main dish meal!

More Low Carb Avocado Recipes and Summer Recipes

Caprese Zucchini Salad

​Guacamole

Avocado egg salad

​Keto Cucumber Salad with Dill

Mediterranean Cauliflower Salad 

​Avocado Cobb Salad

Arugula Avocado Salad

Cucumber Tomato Avocado Salad Recipe

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Avocado Tomato Cucumber Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings @ 1/3 cup

Calories 104kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 ounces avocado pitted, diced
• 1 tbsp lemon juice or lime juice
• 8 ounces diced crisp cucumbers (seeds removed) or seedless English cucumber
• 4 ounces cherry tomatoes sliced in half
• 2 tbsp red onion or green onions
• 2 tbsp fresh cilantro or parsley or basil

Dressing

• 3 tbsp extra virgin olive oil even avocado oil
• 1 tbsp red wine vinegar
• sea salt and black pepper to taste
• optional: 2 ounces diced asiago cheese

Instructions

• Once your avocado is diced, toss gently with the lemon juice in a large bowl. Add remaining vegetables and herbs.
• Whisk the dressing ingredients together in a small bowl then toss into the salad.
• Stir gently to combine and season with salt and pepper to taste.
• Enjoy immediately for best results or keep refrigerated in an airtight container until ready to serve. Lasts for about 1 day in the fridge before the avocado goes brown. 

Notes

Net Carbs: 3.5g

This recipe was first published in June 2016. 

Nutrition

Serving: 1serving @ 1/3 cup | Calories: 104kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 102mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 0.3mg

The post Low Carb Avocado Tomato Cucumber Salad appeared first on Sugar-Free Mom.

All the wonderful Mediterranean flavors get mixed together in a bowl and combined with a little bit of the avocado mixed within, creates a luscious creamy combo all scooped into the avocado as the bowl!

Summer  is always about easy meals in my house. I don’t want to be in the kitchen for long. In and out and let’s go play! So when I think of being quick in the kitchen, salads are my Go-To of course! Salads are perfect for hot summer days and this easy salad with simple ingredients is no exception!

Having company and not sure what to make? Headed to a BBQ with friends? Just at home and not feeling like cooking?

Whip this up in literally minutes! Add some cooked chicken or shrimp if you like and you’re ready for the day or night ahead!

We recently moved to the country so we don’t have a garden yet as we used to in our previous home. The nearest gas station or market is about 20 minutes away. Forgetting ingredients when I go to the store with a list, is usually how I roll unfortunately. I end up making a new list after coming home from the market, no lie!

Fresh herbs are usually not something I always have on hand. Or I have them on hand and they pretty much go bad before I can use them all up. So that’s I love Gourmet Garden Stir-in-Pastes! They keep for a long time in your veggie drawer in the fridge and it’s always like having fresh herbs in my food!

Enjoy this easy salad any day of the week!

Thank you to Gourmet Garden for sponsoring this post!

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Mediterranean Stuffed Avocado

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 252kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 avocados pitted, halved
• 1 tbsp lemon juice
• 1 cup English cucumber chopped
• 1/4 cup red onion chopped
• 1/4 cup kalamata olives sliced
• 1/4 cup roasted red peppers chopped
• optional: 2 tbsp mild banana pepper rings

Dressing

• 1 tbsp Gourmet Garden Basil Stir-in Paste
• 1 tbsp Gourmet Garden Parsley Stir-in Paste
• 1 tsp Gourmet Garden Garlic Stir-in Paste
• 2 tbsp avocado oil or olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper
• optional: fresh chopped cilantro or parsley

Instructions

• Once you've sliced and pitted the avocados, pour the lemon juice over each half.
• Scoop some of the avocado out of each half to make room for the filling.
• Place the scooped out portion of avocado into a bowl with the remaining ingredients.
• Whisk the dressing ingredients together and ether toss in the bowl with the vegetables or fill each avocado half and drizzle some of the dressing over each half.
• Keep refrigerated until ready to serve.

Notes

Net Carbs: 5.2g

Nutrition

Serving: 1stuffed avocado | Calories: 252kcal | Carbohydrates: 11g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Sodium: 404mg | Potassium: 553mg | Fiber: 7g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 18.5mg | Calcium: 24mg | Iron: 0.7mg

Disclaimer: This post has been sponsored by Gourmet Garden, however as always all opinions are 100% my own. Thank you for supporting the brands that keep this blog running!

The post Mediterranean Salad Stuffed Avocado {Paleo & Low Carb} appeared first on Sugar-Free Mom.

KETO DETOX SMOOTHIE

I don’t know about you, but certain days require different kinds of breakfast choices.

Mondays.

Mondays are never easy after a fun weekend. Truth be told, I sometimes indulge in a little too many snacks or just tend to eat more than usual compared to a weekday. I always need something light and refreshing to kick boot my body back into the swing of things.

Even if you’re not much of a tea person as I am not, the point of the green tea here is to provide a little caffeine kick to your smoothie combining it into breakfast as well. I don’t feel the green tea has a strong flavor at all and the creamy avocado and refreshing cucumber are the stars in this drink.

Being that yesterday was Father’s Day and I of course am feeling the Monday blues and my body is sluggish and certainly not ready to start the week ahead, I make this.

And all is well in the world.

I feel better and my body thanks me.

Obviously this green tea smoothie can be enjoyed anytime, but on Mondays it is all the more appreciated!

LOW CARB GREEN TEA DETOX SMOOTHIE

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Low Carb Cucumber Green Tea Detox Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 64kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces water
• 2 tsp Match Green Tea powder
• 1 cup cucumber sliced
• 2 ounces avocado
• 1 tsp lemon juice
• 1/2 tsp lemon liquid stevia
• 1/2 cup ice

Instructions

• Pour the water and green tea powder into a bender first and give it a whir to combine.
• Add the remaining ingredients and blend on high until smooth.
• Taste and adjust sweetener as desired.
• Enjoy immediately or refrigerate until ready to serve.

Notes

Net Carbs: 3.4g

Nutrition

Serving: 1serving | Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Keto Low Carb Green Tea Detox Smoothie appeared first on Sugar-Free Mom.

We just returned from our first camping trip of the year and one of the things that make it so enjoyable for me is not having to do a lot of cooking. Hubby enjoys cooking on the grill but I like to give him a break from cooking as well and this meal is one of those make ahead recipes perfect for the outdoors!

I always seem to have left over chicken breast in my fridge or freezer. All my kids and hubby like is dark meat and I don’t like to waste so I store the chicken and have it ready for a recipe like I’m sharing today.

Funny thing with my kids is the boys don’t seem to like mayonnaise. But the oldest will eat tuna with mayo and the youngest will eat egg salad, but chicken salad isn’t a favorite for them, yet my daughter loves it!

Spicing up the chicken salad and the boys were game for it! They love all things spicy like their momma!

Making ahead a little spicy chicken salad is the perfect way to have a relaxing time without having to cook! Grab some ripe avocados for your outdoor get together, beach day or camping fun and scoop the salad over the top. Don’t forget a utensil and you’re good to go!

Super simple and refreshing for a hot day!

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Low Carb Buffalo Chicken Salad Stuffed Avocado

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 435kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 avocados cut in half, pitted and skin removed
• 3 cups cooked chicken breast boneless, skinless chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp buffalo sauce sugar-free, I used Archie Moore brand
• 1/4 tsp salt
• pepper to taste

Instructions

• Place your avocado halves on a serving platter and spoon out some of the center of each to equal a 1/2 cup mashed you need for the recipe then set them aside while you make the rest of the filling.
• In a bowl, add the mashed avocado, chicken, mayo and lemon juice.
• Combine that well and then add the buffalo sauce and salt and pepper.
• Taste and adjust spices as desired.
• Spoon this filling evenly into each half of the avocados.
• Sprinkle with more buffalo sauce if desired.
• Enjoy immediately or keep refrigerated until ready to serve.

Notes

Net Carbs: 2 g

Nutrition

Serving: 1stuffed avocado | Calories: 435kcal | Carbohydrates: 9g | Protein: 35g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 470mg | Potassium: 760mg | Fiber: 7g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

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When it comes to summer I’m all about keeping it easy.

Easy planning, easy prep, easy clean up.

Whether it’s for breakfast, lunch or dinner, summer is all about stress free days. Even though I work at home, I still want to be able to work less in the summer and be in an out of kitchen so we can go enjoy a beach day here and there.

This summer season I’m partnering with Fitfluential and  Kohl’s with a campaign called #makeyourmove.

Making your move is all about getting outside as a family to do outdoor activities, being together and just having fun! Making my move as a mom, means helping my kids get off electronics and enjoy the fabulous weather we are lucky enough to have in New England.

Between a busy summer of vacationing in Florida, cubscout camp week and Vacation Bible School at our local church, we hadn’t yet had a beach day. I changed that this last week.  But before we headed out I shopped at Kohl’s for a new towel, flip flops and sunglasses, I was overdue!

Last week for this campaign I brought you my Easy Low Carb Chocolate Pots De Creme served up in Mason jars for easy entertaining.

But today I bring you an easy summer finger food that can be served as an appetizer, in a wrap or for a low carb beach lunch like I chose to do.

Zucchini from the garden, fresh parsley and a nice ripe avocado make for a super tasty, summer chicken salad rolled up in a veggie. Can’t beat that for easy! Once made, plop in a container and stick in the fridge for the next day!

It was cooler by the water the day we went to our beach. That pretty soft towel was just right to keep the sun off my legs. Even though the water was cold, my kids, except for one, went in the chilly water as well as other beach lovers.

I have to be extremely hot and sweaty to dip my toes. I’d rather relax in my chair watching my kids play in the sand and water and take photographs. That is my kind of peace.

I hope you are enjoying your summer as much as we are!

#Makingyourmove is easy when you think about it. Do something you love, with those you love, makes for a healthy, happy person on the inside and out!

Want to learn more about the healthy solutions offered at Kohl’s and their #MakeYourMove campaign? Check out their social channels: Facebook, Twitter,Instagram and Pinterest.

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Low Carb Chicken Avocado Zucchini Roll Ups

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 209kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 2 large zucchini
• 16 ounces cooked chicken breast chopped
• 1 ripe avocado or 1/2 cup mashed
• 2 tablespoons lemon juice
• 2 tablespoons white vinegar
• 2 tablespoons chopped scallions
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Slice your zucchini by hand or use a mandolin lengthwise to make 12 thin slices. Set aside.
• Add your chicken to a large bowl and stir in mashed avocado until combined.
• Add in remaining ingredients.
• Taste and adjust salt and pepper if needed.
• Spread chicken mixture onto zucchini slices and roll up.
• Secure with toothpicks. Add a cherry tomato if desired.
• Keep refrigerated until ready to serve.
• Serve with Homemade Ranch Dressing from my Cookbook!

Nutrition

Serving: 3g | Calories: 209kcal | Carbohydrates: 4.2g | Protein: 34.3g | Fat: 6.6g | Saturated Fat: 1.1g | Cholesterol: 93mg | Sodium: 335mg | Fiber: 2.5g | Sugar: 0.3g

This post is sponsored by FitFluential on behalf of Kohl’s.

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