Go Back

Avocado Deviled Eggs

Avocado deviled eggs with creamy yolk-and-avocado filling, quick hard-boiled eggs, and a smooth piped texture. Topped with optional crumbled bacon, chili flakes, and fresh cilantro for a bright, savory bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Avocado filling
  • 2 ripe avocados
  • 2 tbsp Greek yogurt or mayonnaise
  • 2 tbsp lime juice
  • 1 small clove garlic grated
  • 2 tbsp fresh cilantro chopped
  • 0.5 tsp salt
  • 0.25 tsp cumin
Topping
  • 4 slices bacon, cooked and crumbled optional
  • 1 red pepper flakes for garnish
  • 2 tbsp cilantro leaves for topping

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the avocado yolk filling
  1. Mash the egg yolks with the avocado, Greek yogurt or mayonnaise, lime juice, grated garlic, chopped cilantro, salt, and cumin until smooth and creamy.
Fill and garnish
  1. Pipe the avocado filling into the egg whites for a neat, even layer.
  2. Top with the crumbled bacon (if using), red pepper flakes, and cilantro leaves.
  3. Serve within a few hours so the avocado stays green, and keep refrigerated until ready to plate.

Notes

For the brightest green filling, keep the avocado mixture covered and assemble close to serving time (within a few hours). Store assembled eggs in the refrigerator up to 24 hours; the filling can be made ahead and refrigerated up to 1 day, but garnish right before serving. For a dairy-free swap, use mayonnaise instead of Greek yogurt. Freezing is not recommended for best texture.