Avocado Deviled Eggs with Smoked Salmon

Avocado Deviled Eggs with Smoked Salmon




1 min


30 min


eggs 1 dozen
soft Haas avocado 1
smoked salmon 1/4 lb
pickled red onion 1/4 cup
capers 2 tablespoons
sweet and sour or Red French dressing 1/4 cup

quick pickled red onion

thinly sliced red onion 1 small
rice wine vinegar 1/2 cup
sugar 1 tablespoon

Avocado Deviled Eggs with Smoked Salmon look super fancy, but really are not hard to put together. They make an impressive and delicious make a-head stater for any get-together. And best of all there is zero mayo in this recipe!

  1. Make the quick pickled red onions by placing the thinly sliced onion, vinegar, and sugar in a bowl. Allow it to sit while you prepare the remainder of the recipe.
  2. Place your eggs into a pot and cover them with water.
  3. Place the pot on the stove over high heat and bring to a boil. Once the water is boiling, remove the pot from the heat, cover and allow it to sit for 20 minutes.
  4. After 20 minutes, remove the eggs from the hot water and place them into a bowl of chilled water to cool down.
  5. Then peel the eggs. Give them a quick rinse to remove shell pieces and gently pat dry.
  6. Cut the eggs in half. Remove the yolk and place it in a bowl. Set the whites aside.
  7. Slice your avocado in half and remove the flesh. Add it to the egg yolk and mash everything together with a fork until well combined.
  8. Pipe or spoon the yolk avocado mixture back into the center of the whites.
  9.  At this point you can chill everything until you are ready to serve the eggs, including the pickled onions.
  10. When you’re ready to serve, place a small piece of smoked salmon on top each egg along with a slice of pickled red onion, and a few capers. Drizzle everything with your Sweet and Sour Dressing. You can find my easy recipe here or use a store bought one. 
  11. Serve and enjoy.


*I only put that it was a little more difficult on here because there are a few steps. I promise it’s worth it.

*If you want eggs that are easier to peel, don’t use the most super freshest of eggs. If they are a little older the shell comes off easier. Also try peeling the eggs in the cool water they are soaking in.

*If you have leftover pickled onions they make a fabulous addition to sandwiches, nachos, tacos, and salads.





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