Smoked Salmon & Creamy Avocado Deviled Eggs

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A protein-packed, high-fat meal to combat dizziness from inadequate calorie intake during Whole30, featuring salmon and avocado instead of traditional mayo. This Mediterranean seafood recipe (high protein, whole30), ready in about 30 minutes, pairs eggs, avocado, and smoked salmon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 1/2 avocado, mashed
• 3 oz smoked salmon, finely chopped
• 1 tsp lime juice
• 1 tsp dill, chopped
• 1/4 tsp sea salt
• pinch black pepper

Instructions

1. Step 1: Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes, then transfer to an ice bath for 5 minutes to cool completely.
2. Step 2: Slice cooled eggs in half lengthwise, remove yolks, and place in a bowl. Mash yolks with 1/2 avocado, 1 tsp lime juice, 1/4 tsp sea salt, and a pinch of black pepper until smooth.
3. Step 3: Gently fold in chopped smoked salmon and 1 tsp chopped dill, then spoon mixture back into egg white halves.
4. Step 4: Refrigerate for 1 hour to allow flavors to meld, serving chilled for maximum satiety to prevent dizziness.