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-inspired seafood recipe (high protein, whole30), ready in about 30 minutes, pairs eggs, avocado, 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 "Plan a meal with the AI" 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, mashed avocado
• 3 oz, finely chopped smoked salmon
• 1 tsp lime juice
• 1 tsp, chopped dill
• 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.