Avocado Hemp Deviled Eggs

  • Yield: 24 servings 1x


  • 12 extra-large eggs
  • 1 ripe avocado
  • 1 tbsp Dijon mustard
  • 1 tbsp Manitoba Harvest Hemp Oil
  • Juice from 2 small limes
  • ½ tsp salt
  • 2 tbsp packed cilantro
  • Manitoba Harvest Hemp Hearts for garnish


  1. Place 6 eggs at a time in a medium saucepan. Cover with cold water until eggs are covered by 1-inch. Bring water to a roiling boil. Remove from heat, cover, and let sit for 13 minutes. Drain and place eggs in an ice bath for about 1 minute to cool. Repeat with remaining 6 eggs.
  2. Crack egg shells and carefully peel off shells. Cut eggs in half lengthwise. Scoop out the egg yolks and place into a separate bowl. Set egg whites aside.
  3. In a food processor, add egg yolks, avocado, Dijon mustard, hemp oil, lime juice, salt, and cilantro. Pulse until smooth and creamy.
  4. Pipe or spoon yolk mixture into egg whites. Garnish with Hemp Hearts.