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Deviled Eggs with Avocado Oil and Sage

A community recipe by

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When I make deviled eggs, I always cook two extra eggs, to ensure that I have enough filling to pile each one high. You can prepare the filling by hand using a fork, but a food processor makes the smoothest and creamiest filling. This is my “fancy” deviled egg recipe, and I pipe the filling for a more elegant presentation. I also like the hint of avocado flavor in this recipe.


Serves: 12

  • 8 eggs (hard cooked)
  • 2 tablespoons mayonnaise
  • 2 teaspoons avocados oil
  • 1 teaspoon champagne vinegar
  • salt
  • pepper
  • fresh sage


Deviled Eggs with Avocado Oil and Sage is a community recipe submitted by Fresheggsdaily and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Slice each egg in half lengthwise. Carefully scoop out the yolks with a small spoon and place them in a food processor. Arrange 12 of the empty egg white halves on an egg tray, discarding the remaining 4 whites or using them later for egg salad or to feed to your chickens.
  2. In the food processor, pulse the yolks until they’re crumbled, then add the mayonnaise, avocado oil, and vinegar and pulse to combine. Season with salt and pepper. Continue to blend until the filling is smooth and creamy.
  3. Fit a pastry bag with a 1/2-inch round piping tip, then scoop the filling into the bag and pipe it into each egg white half. Garnish with white pepper, a drizzle of avocado oil, and the fresh sage. Serve the deviled eggs immediately or refrigerate and eat them within a few days.

Additional Information

Recipe excerpted from The Fresh Eggs Daily Cookbook by Lisa Steele (Harper Horizon, 2022) Photo by Tina Rupp

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