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Avocado Deviled Eggs

Avocado deviled eggs with creamy avocado yolk filling and a bright lime finish. Boiled eggs are chilled, halved, piped, then topped with bacon and chili flakes for a colorful, velvety bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
ripe avocados
  • 2 ripe avocados Use ripe avocados for a smooth filling.
Greek yogurt or mayonnaise
  • 2 tbsp Greek yogurt or mayonnaise
lime juice
  • 2 tbsp lime juice
garlic
  • 1 clove garlic Small clove, grated.
fresh cilantro
  • 2 tbsp fresh cilantro Chopped; plus extra leaves for topping if desired.
salt
  • 0.5 tsp salt
cumin
  • 0.25 tsp cumin
bacon
  • 4 slices bacon Optional, cooked and crumbled.
red pepper flakes
  • 0.1 tsp red pepper flakes For garnish.

Equipment

  • 1 pot

Method
 

Boil and peel the eggs
  1. Place 12 large 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 for 12 minutes.
  2. Transfer the eggs to an ice bath for 10 minutes to chill. Peel them and halve each egg lengthwise.
Make the avocado filling
  1. Mash the egg yolks with 2 ripe avocados until creamy. Mix in 2 tablespoons Greek yogurt or mayonnaise, 2 tablespoons lime juice, 1 small clove grated garlic, 2 tablespoons fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon cumin until smooth.
Fill and serve
  1. Pipe or spoon the avocado filling into the egg white halves. Top with 4 slices cooked and crumbled bacon (optional), red pepper flakes, and additional cilantro.
  2. Serve within a few hours so the avocado stays green. Keep the filled eggs chilled until serving.

Notes

Pro tip: for the neatest filling, mash the avocado-yolk mixture until totally smooth before piping. Store unfilled halved eggs covered in the fridge up to 24 hours; for best color, assemble and fill within 4 hours and serve the same day (up to 24 hours max). Freezing isn’t recommended because the avocado texture softens. If you want a lighter option, use Greek yogurt instead of mayonnaise for a tangier, lower-fat filling.