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Avocado Deviled Eggs

Avocado deviled eggs with creamy avocado yolk filling and a bright lime finish. Hard-boiled eggs are chilled to peel clean, then piped and topped with bacon and chili flakes for a vibrant green bite.
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Prep Time 20 minutes
Cook Time 12 minutes
ice-bath chilling time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use straight from the fridge for easiest peel control.
Avocado filling
  • 2 ripe avocados Mash until fully smooth for pipeable texture.
  • 2 tbsp Greek yogurt or mayonnaise Choose either for tang vs. extra richness.
  • 2 tbsp lime juice Fresh lime juice keeps the filling bright.
  • 1 clove garlic Grated for even distribution.
  • 2 tbsp fresh cilantro Chopped fine for a uniform filling.
  • 0.5 tsp salt Adjust to taste if using flavored bacon.
  • 0.25 tsp cumin Adds a warm, savory note.
Toppings
  • 4 slice bacon Optional, cooked and crumbled.
  • 1 red pepper flakes For garnish only, add to taste.
  • 1 cilantro leaves Extra leaves for finishing.

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 over high heat. Once boiling, cover the pot, remove from the heat, and let the eggs stand for 12 minutes.
  2. Drain the hot water and chill the eggs in an ice bath for 10 minutes. This helps the yolks set and makes peeling easier.
  3. Peel the eggs and halve them lengthwise, keeping the yolks in a separate bowl. Arrange egg whites cut-side up on a tray.
Make the avocado deviled filling
  1. Mash the yolks with the avocado until smooth. Stir in Greek yogurt (or mayonnaise), lime juice, grated garlic, cilantro, salt, and cumin until the mixture is creamy and pipeable.
Fill and finish
  1. Pipe the filling into the egg whites, using a sturdy piping tip so it holds shape. Fill each half evenly for consistent bites.
  2. Top with the crumbled bacon, a pinch of red pepper flakes, and cilantro leaves. Chill until serving and serve within a few hours so the avocado stays green.

Notes

Pro tip: mash the avocado and yolks until truly smooth before piping—lumps can clog the tip. Store assembled deviled eggs covered in the refrigerator up to 2 days; for best green color, serve within a few hours of filling. Freezing is not recommended because the texture of avocado and yolks changes. For a lighter option, swap mayonnaise for Greek yogurt.