Avocado Deviled Eggs

A fun twist on classic deviled eggs! Loaded with creamy avocado and crispy bacon. Can be made up to 3 hours ahead!

reasons to make avocado deviled eggs

• Fun twist on a classic. Avocado deviled eggs is such a fun take to mix things up from classic deviled eggs.
• No mayo here. This recipe does not use any mayo. Instead, the avocado helps give it that oh-so-creamy velvety consistency (and it is a much more healthier fat alternative).
• Perfect two-bite appetizer. Deviled eggs are great for big family get-togethers and holidays, making them the perfect appetizer for big crowds.
• Make ahead of time. Although avocado deviled eggs cannot keep for very long like traditional deviled eggs, the eggs can still be hard boiled and peeled 1 day prior, cutting down prep work prior to serving.

tips and tricks for success

• Older eggs are easier to peel. Older eggs will generally be much easier to peel than fresh eggs. The higher pH of the older eggs allows the whites to separate from the inner shell membrane, making it that much easier to peel.
• Use an ice water bath. Immediately cool the eggs in an ice water bath for 5 minutes, halting the cooking process and preventing overcooked yolks (and whites).
• Try the IP for hard boiled eggs. For the most perfect (and easy) easy-to-peel hard boiled eggs, use the Instant Pot instead.
• Use a pastry bag for the filling. A pastry or piping bag can help fill the egg whites uniformly and consistently with less mess and less time. A Ziploc bag with the corner snipped off can also work as a pastry bag. Use a piping tip (1M, an open star pastry tip is used here) for more decorative patterns and a picture-perfect finish.
• Mix it up. Use lime juice instead of lemon juice, add red onion for a pop of color (and a little bit of crunch) or add Sriracha for an extra kick of heat.
• Make ahead of time. The eggs can be hard boiled (and peeled) and placed in the fridge up to 24 hours ahead of time. The filling can be made 3 hours in advance and stored in the refrigerator. Be sure to let the filling come to room temperature for 15-20 minutes (as it may be too stiff) prior to filling the egg white halves.

Avocado Deviled Eggs

Yield: 12 servings

Prep: 30 minutes minutes

Cook: 15 minutes minutes

Total: 45 minutes minutes

A fun twist on classic deviled eggs! Loaded with creamy avocado and crispy bacon. Can be made up to 3 hours ahead!

5 stars (12 ratings)

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Ingredients

• 2 slices bacon, diced
• 6 large eggs
• 1 avocado, halved, seeded and peeled
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives
• ¼ teaspoon cayenne pepper

Instructions

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
• Cool eggs in a bowl of ice water for 2-5 minutes. Drain well and peel; cut the eggs in half lengthwise, reserving the yolks.
• In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.
• Use a pastry bag to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.

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