Go Back

Avocado Deviled Eggs

Avocado deviled eggs with creamy avocado-yolk filling are made by hard-boiling eggs, then piping a smooth mash for a pale green, velvety center. Finished with crumbled bacon, chili flakes, and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chilling 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 Use room temperature if possible for more even boiling.
Avocado filling
  • 2 ripe avocados Mash until completely smooth so the filling pipes easily.
  • 2 tbsp Greek yogurt or mayonnaise Choose one; add more as needed for a softer texture.
  • 2 tbsp lime juice Fresh lime juice gives the best brightness.
  • 0.25 clove garlic Grate finely so there are no big bits.
  • 2 tbsp fresh cilantro Reserve a little for garnish.
  • 0.5 tsp salt Adjust to taste after mashing.
  • 0.25 tsp cumin Adds a warm, smoky note to the yolk filling.
Toppings
  • 4 slice bacon Optional—cook until crisp and crumble.
  • 1 red pepper flakes For garnish only.
  • 2 tbsp cilantro leaves Use chopped or small leaves for a fresh finish.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large 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. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and halve lengthwise.
Make the avocado yolk filling
  1. Mash the egg yolks with 2 ripe avocados, 2 tablespoons Greek yogurt or mayonnaise, 2 tablespoons lime juice, and 1 small clove grated garlic until mostly smooth. Add 2 tablespoons fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon cumin, then mash until fully smooth.
Fill and garnish
  1. Pipe or spoon the filling into the egg white halves. Top with crumbled bacon (if using), red pepper flakes, and cilantro leaves.
  2. Serve within a few hours so the avocado stays green. Keep chilled until serving.

Notes

Pro tip: for the smoothest piped filling, mash the avocado and yolks thoroughly and adjust consistency with a little extra yogurt/mayo if needed. Store assembled deviled eggs in the refrigerator for up to 24 hours; the avocado color can darken after that. Freezing is not recommended. For a dairy-free option, use mayonnaise instead of Greek yogurt.