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–+ servings
Avocado Deviled Eggs

Avocado Deviled Eggs

Yield: 12 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 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)

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.