Go Back

Avocado Deviled Eggs

Avocado deviled eggs with creamy avocado filling and garlicky lime yolks. Hard-boiled eggs are chilled, piped, and topped with bacon and chili flakes for a bright, pale-green presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Avocado deviled eggs
  • 12 large eggs
  • 2 ripe avocados
  • 2 tbsp Greek yogurt or mayonnaise Use either; both create a creamy filling.
  • 2 tbsp lime juice
  • 1 clove garlic Grate for a smooth mix.
  • 2 tbsp fresh cilantro Chopped.
  • 0.5 tsp salt
  • 0.25 tsp cumin
  • 4 slice bacon Cooked and crumbled (optional).
  • 0.25 tsp red pepper flakes For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil and set the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover the pot, remove it from heat, and let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise.
Make the avocado yolk filling
  1. Mash the yolks with the avocado, Greek yogurt or mayonnaise, lime juice, grated garlic, chopped cilantro, salt, and cumin until smooth.
Fill, top, and serve
  1. Pipe the filling into the egg whites for even, tidy deviled egg halves.
  2. Top with crumbled bacon (if using), red pepper flakes, and cilantro, then serve within a few hours so the avocado stays green.

Notes

For the greenest filling, assemble and top only when you’re ready to serve, and keep leftovers chilled. Store covered in the refrigerator up to 1 day; freezing is not recommended. Dietary swap: use Greek yogurt (instead of mayonnaise) for a lighter tangy filling.