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  • Writer's pictureAbby

Avocado Deviled Eggs

A huge perk of living in Zambia is fresh and local produce. All the avos we eat here come straight from the tree! We have a tree in our yard that we share with the 4 other apartments including the housekeepers, garden boys and security guard. Plus half of the tree hangs over the fence so lots of people share this tree! My brother-in-law and some friends all have avocado trees and often have an abundance to share.

As I was writing this, I thought, "Let me go outside and take a photo of the tree to show anyone reading this." So I went outside and I found 2 women on the road holding a big chitenge (fabric) and 2 men (our garden boy and security guard) in the tree pulling and knocking down avocados while the women were catching them! I picked up some of them and put them in this bowl. They're all unripe but in a few days they'll be ready to go! And these women will make money selling them.

On the other side of our fence.

I have found that cutting them into bit size bits and freezing them is a great way to keep these and have them on hand all year...since of course eating fresh and local means eating only whats in season. Thankfully this avo season has been going for about 5 months!!! I'm trying to freeze about 1/4 of the avocados that we get so that we can still have avo smoothies, dips, deviled eggs and more, all year round!

That was a bit of my cultural experience and life in Zambia tangent and now to the avocado deviled egg recipe.


15 eggs

1 1/2 large avocados

1/2 cup mayonnaise (I used Zambian tangy mayo - or use homemade to make it whole30!)

2 tablespoons mustard

3 tablespoons lemon juice (option to sub 1 T zest for 1 T juice if using fresh 📷)

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

1/2 teaspoon Paprika, cayenne, red pepper flakes or hot sauce if you’d like a kick.

Cilantro (coriander) and a jalapaño slice for topping!


Boil eggs, ice bath. Peel and cut in half lengthwise. Remove yolks and combine with the rest of the ingredients. Set aside the white of the egg onto a dish. Mash and mix the ingredients using a potato masher and/or whisk. Or use a food processor! Put the filling into a zip lock, cut the corner to make an easy way of filling the eggs. Garnish with cilantro.

Facebook timelapse video of making these avo deviled eggs:

I adapted this recipe from seeing it on The Kitchen by @katieleekitchen!

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