Avocado Deviled Eggs
by Chungah
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These avocado deviled eggs are so creamy and fluffy! Made with avocado, bacon, lemon and herbs. An easy, make-ahead crowd-favorite appetizer!
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Why you’ll love these avocado deviled eggs
- Perfect two-bite appetizer. Deviled eggs are great for big family get-togethers and holidays, making them the perfect appetizer for big crowds.
- Fun twist on a classic. Avocado deviled eggs is such a fun take to mix things up from classic deviled eggs, made with the creamiest, dreamiest filling.
- 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 healthier fat alternative).
- Make ahead of time. Although avocado deviled eggs cannot keep as long as traditional deviled eggs, the eggs can still be hard boiled and peeled 1 day prior, cutting down prep work prior to serving.
What are avocado deviled eggs?
This is a fresh twist on a classic appetizer of deviled eggs, swapping out the mayonnaise for mashed, ripe avocado to create a rich, creamy, velvety filling. These deviled eggs are often times garnished with bacon, paprika, or cayenne pepper for a pop of color.
How to make avocado deviled eggs
- Boil. Boil the eggs starting with cold water, or use the Instant Pot method. Cold water will prevent the shells from cracking and ensure even cooking.
- Cool the eggs. Cool the eggs in an ice bath immediately; peel, slice, and remove the yolks. Older eggs will be much easier to peel.
- Cook the bacon. Cook the bacon in a large cast iron skillet over medium high heat until bubbly and crispy, about 6-8 minutes.
- Make the avocado filling. Mash the reserved yolks and avocado with a fork until chunky. Then stir in the cilantro, lemon zest, lemon juice, salt and pepper until completely smooth and creamy. Pro-tip: if making these ahead of time, wait to assemble the deviled eggs just before serving, storing the egg whites and avocado mixture separately to prevent soggy egg whites.
- Fill. Spoon, dollop or pipe (using 1M) the filling back into the egg white halves.
- Garnish. Then top with crispy bacon and garnish with chives and cayenne pepper, and serve.
Pro tip
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 but 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.
what to serve with avocado deviled eggs
Tools For This Recipe
Avocado Deviled Eggs: Frequently Asked Questions
Due to a chemical reaction, this typically occurs when the eggs are overcooked. Avoid overcooking the eggs, plunging the eggs immediately into an ice bath after cooking.
Stir in a little bit of Greek yogurt or olive oil until the desired consistency is reached.
1M, an open star pastry tip.
No pastry bag, no problem! A Ziploc bag with the corner snipped off also works beautifully here.
Yes! The eggs can be made 1 day prior to serving whereas the filling can be made up to 3 hours in advance, stored separately and placed in the fridge.
Avocado deviled eggs are best served and eaten fresh as the avocado filling will oxidize and brown over time.
Yes! You can view the recipe here.
Avocado Deviled Eggs
Video
Ingredients
- 6 large eggs
- 2 slices bacon, diced
- 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
- 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.
- 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.
- 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.
Equipment
Notes
- 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 pressure cooker for hard boiled eggs. For the most perfect, consistent and 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Thank you so much for the recipes they’re very helpful.
Nice
WIll definately try this at home :).
I tried the Avocado Deviled Eggs, and they were fantastic! The avocado added a creamy twist, and the bacon bits brought a perfect crunch. The lemon zest and cayenne pepper gave it a nice zing. It’s a delicious upgrade from the traditional deviled eggs, and I’ll definitely be making them again!
Healthy and easy to make what else do you want?
5 Stars cuz I love deviled eggs, Little time OH and these with the Avocado were great. When you get started with the eggs, take a pin like the ones you put or stick notes on a cork board, pierce the air end of the egg, start the water boiling, boil them 4-5 minutes till their done. After the eggs are done dump the water out, with the eggs in the pan bang them around in it to break the shells, cover them with ice and cold water and let them cool. Now the alum will go back into the center of the yoke and you will never have dark black edges or yokes, and the shells will almost fall off.
Family loved all of them; glad cook gets first choice!!!! Wow so good!!
First time to make this recipe. Very good! We’d like to have the “nutritional information” for this recipe.
Nutrition Facts
Servings: 12
Amount per serving
Calories 88
% Daily Value*
Total Fat 7.1g 9%
Saturated Fat 1.9g 10%
Cholesterol 96mg 32%
Sodium 121mg 5%
Total Carbohydrate 1.8g 1%
Dietary Fiber 1.2g 4%
Total Sugars 0.3g
Protein 4.7g
Vitamin D 9mcg 44%
Calcium 16mg 1%
Iron 1mg 3%
Potassium 138mg 3%
I used to never eat boiled eggs unless they were in a salad, much less straight up deviled eggs. Texture issues. These eggs are amazing! The bacon gives it some texture. Paired it with reading Dr. Seuss’s “Green Eggs and Ham” for the kiddos. Tangy, cilantro-y, damn delicious!!!
Excellent. I added some garlic and 2 T. Of mayo. Delicious.
Great for a summer appetizer , a light taste rather than the Traditional deviled eggs just add a
burger &Margarita
Delicious
Yes, let’s please add a burger and margarita to everything! 🙂
Hi going to try these for Easter but want to know if I can make them the night before and cover with plastic wrap
I’ve done that before and it worked great. Just be sure to cover them properly and refrigerate immediately.
Made this for St Patty party later today. Hope it’s a hit..
So I made these last year for Thanksgiving and Christmas and I can’t believe that there are no reviews. These were a HUGE HIT and my nephews and I dubbed them green eggs and ham…although it was bacon…same concept! Everyone loved them. They are delicious and perfect appetizers for those early guests who have starved themselves all day in anticipation for a holiday feast! I’m bringing them again this year. I’m excited to eat and share them!
So did I! All my friends loved them and are requesting them again this year. So happy you like them!
Not added bacon, but still tasted yummy. Can we add mayonnaise to the mix as well just like traditional deviled eggs?
Of course!
This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.
I made these and they are delicious! They taste so fresh due to the lemon/zest and cilantro. Don’t hesitate to make these.
These are so yummy, glad you enjoyed them!
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring !!
Made this, next time I won’t put the lime, I feel like it kinda ruined the recipe.
Gorgeous photos, colors, and recipe! And, ohhhh your words. Always so meaningful and honest. LOVE.