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my easter guide

Dairy-Free Avocado Deviled Eggs

New twist on a classic.

Growing up, my mom always made deviled eggs for Easter Sunday. I still love to make them, but I have my own special twist to make them dairy-free and extra delicious by adding avocado. Scroll down for my easy recipe!

  • Prep time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Recipe Type: Appetizer
  • Serves: 12


  • 12 large organic free-range eggs
  • ½ cup veganaise
  • 1 small organic lemon (use a fine grater to make zest and squeeze 2 tablespoons of lemon juice)
  • 1 tablespoon of yellow mustard
  • ¼ teaspoon of Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large organic avocado, diced


  • 1. Fill a large saucepan with water and bring to a boil. Gently add eggs one at a time.
  • 2. Reduce the heat to a low boil and cook for 10 minutes. Drain water.
  • 3. Wait 5 minutes or until the eggs are cool enough to touch, then remove shells.
  • 4. Cut eggs in half (lengthwise) and put yolks in bowl to the side.
  • 5. Combine yolks, veganaise, yellow mustard, lemon zest and juice, salt, pepper and avocado in a food processor. Blend until smooth.
  • 6. Add mixture back into the eggs by spooning small amounts—or for a more styled look, put it into a pastry bag and pipe it into the center of eggs.
  • 7. Chill covered in refrigerator until ready to serve.

Photography by Ivan Solis for Kourtney Kardashian