Damn Delicious

Avocado Deviled Eggs

So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!

Avocado Deviled Eggs - So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!

​ I’m so bummed I have to miss Easter this year.

I’ll be in Hong Kong.

Eating stupid dimsum and eggettes instead.

But don’t worry.

I still have these deviled eggs for you.

It’ll come in super handy when you end up with all those Easter Hunt eggs.

So save them. Split them. And fill them with homemade guacamole with crisp bacon bits.

It’ll be the best part of your Easter.

And have a few extra ones for me, please!

I’ll be devouring them alongside in spirit.

Avocado Deviled Eggs

So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!

30 minutes15 minutes


  • 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
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon cayenne pepper


  1. Heat a large 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.
  2. 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.
  3. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
  4. 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.
  5. Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.*


*This can be prepped ahead of time and stored in the refrigerator, covered, for up to 3 hours.

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  1. Rated 5 out of 5

    First time to make this recipe. Very good! We’d like to have the “nutritional information” for this recipe.

  2. Rated 5 out of 5

    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!!!

  3. Rated 5 out of 5

    Excellent. I added some garlic and 2 T. Of mayo. Delicious.

  4. Rated 5 out of 5

    Great for a summer  appetizer  , a light taste rather than the Traditional deviled eggs just add a
    burger &Margarita

  5. Hi going to try these for Easter but want to know if I can make them the night before and cover with plastic wrap

  6. Made this for St Patty party later today. Hope it’s a hit..

  7. Rated 5 out of 5

    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!

  8. Not added bacon, but still tasted yummy. Can we add mayonnaise to the mix as well just like traditional deviled eggs?

  9. This looks amazing!!! Will certainly be trying this out this week! Thank you for sharing.

  10. I made these and they are delicious! They taste so fresh due to the lemon/zest and cilantro. Don’t hesitate to make these.

  11. 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 !!

  12. Made this, next time I won’t put the lime, I feel like it kinda ruined the recipe.

  13. Gorgeous photos, colors, and recipe! And, ohhhh your words. Always so meaningful and honest. LOVE.

  14. Green eggs and ham. Awesome!

  15. OMG super amazing recipe! I love it!

  16. Wow, that dish looks so yummy and pretty in those pictures!!! Have to try making it today. Thanks for sharing:)

  17. Yum! This is so colorful and definitely a crowd pleaser! Perfect for a summer picnic

  18. This sounds DELISH!! Do you have any idea how long they can sit in or out of the fridge before it starts to turn brown (like Avacodo does) Thanks!! Or does the lemon keep it from doing that?

    • They probably should be consumed the same day, if they even last that long! And yes, the lemon will keep from turning brown.

  19. That is a fantastic idea for a recipe. Still haven’t made deviled eggs yet so this is great (:

  20. Sheesh, I would much rather be in Hong Kong having dim sum and eggletts!!! Enjoy and I’ll be with you in spirit. Happy Easter!!! 

  21. Wow, those look really good! Can’t wait to try them!

  22. How lovely! Simple, fast and delicious!

  23. Looks delicious can’t wait to taste them!

  24. Sounds super yummy. Thank you for the recipe. Might just have to make these. Today. How long will they stay good in the fridge? I hope that doesn’t mean they have to be eaten in three hours but maybe can manage that if necessary. Lol

  25. Avocado and bacon? Yes please! These look like the perfect creamy, savory treat for my next party. Thanks for the inspiration.

  26. Love this twist on the traditional deviled egg. My family would love these. Not to mention, there’s bacon on top! Can’t go wrong with that.