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!
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
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon cayenne pepper
Instructions
- 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.
- 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.
- Drain well and let cool before peeling and cutting 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 fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.*
Notes
*This can be prepped ahead of time and stored in the refrigerator, covered, for up to 3 hours.
Did you make this recipe?
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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.
Green eggs and ham. Awesome!
OMG super amazing recipe! I love it!
Wow, that dish looks so yummy and pretty in those pictures!!! Have to try making it today. Thanks for sharing:)