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Avocado Deviled Eggs

Avocado deviled eggs with silky mashed yolks and pale-green avocado, finished with crumbled bacon and cilantro. Boiled-and-chilled eggs are halved and filled for a creamy, pipeable texture.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
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
Toppings
  • 4 slice bacon, cooked and crumbled optional
  • 1 red pepper flakes for garnish
  • 1 cilantro leaves for garnish

Equipment

  • 1 pot
  • 1 ice bath

Method
 

Boil and cool the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove it from the heat, and let the eggs stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel them and halve lengthwise.
Make the avocado yolk filling
  1. Mash the yolks with avocado, Greek yogurt or mayonnaise, lime juice, grated garlic, chopped cilantro, salt, and cumin until smooth. Mix just until creamy and uniform with no large lumps.
Fill and top
  1. Pipe the filling into the egg whites. Fill each half completely for an even layer.
  2. Top with crumbled bacon, red pepper flakes, and cilantro leaves. Arrange so the garnish sits on top of the avocado filling.
  3. Serve within a few hours so the avocado stays green. Keep the eggs chilled until serving to maintain texture.

Notes

For the neatest piping, chill the mashed filling for 10 minutes so it holds shape. Refrigerate assembled eggs in a sealed container for up to 24 hours, but expect some browning on the avocado surface. Freezing is not recommended because the avocado texture can become watery. For a dairy-free swap, use mayonnaise instead of Greek yogurt.