Devilled Egg and Avocado

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Devilled Egg and Avocado

Devilled Egg and Avocado

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Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast
Servings 2
Calories 312 kcal


  • 1 tsp olive oil
  • 1 clove garlic finely chopped
  • 1 can crushed tomatoes
  • ¼ tsp smoked sweet paprika (plus more for garnish)
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 large avocado halved and pitted
  • 2 medium eggs room temperature


  • Prepare devilled sauce at least 20 minutes before starting eggs. In a large skillet, heat oil until hot. Add garlic; cook and stir until fragrant. Stir in tomatoes, paprika, salt and pepper. Bring to a boil; reduce to a simmer 20 minutes, stirring frequently.
  • When sauce is almost finished, place a steaming basket over 1(inch of water; bring water to a simmer.
  • Meanwhile, cut a thin slice from the bottom of each avocado half to create a flat surface. Without breaking through the base, carefully scoop out some of the avocado flesh to create a larger indentation. Season with salt. Into each avocado half, crack one egg; season with salt.
  • Place avocado halves in steaming basket; cover until eggs are poached, about 5 to 7minutes. Transfer each avocado half to a serving plate. Sprinkle with paprika and serve with devilled sauce.     


Calories: 312kcalCarbohydrates: 25gProtein: 11gFat: 22gSaturated Fat: 4gCholesterol: 164mgSodium: 922mgPotassium: 1150mgFiber: 11gSugar: 10gVitamin A: 826IUVitamin C: 29mgCalcium: 107mgIron: 4mg
Keyword avocado, devilled egg
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