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Avocado Deviled Eggs

Avocado deviled eggs with a creamy avocado-yolk filling and a bright lime finish. Boiled, chilled, piped into the whites, then topped with bacon and chili flakes for a vivid, green presentation.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Avocado filling base
  • 2 ripe avocados
  • 2 tbsp Greek yogurt or mayonnaise
  • 2 tbsp lime juice
  • 1 clove garlic grated
  • 2 tbsp fresh cilantro chopped
  • 0.5 tsp salt
  • 0.25 tsp cumin
Toppings
  • 4 slice bacon cooked and crumbled (optional)
  • red pepper flakes for garnish

Equipment

  • 1 sheet pan

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 from heat, and let stand at room temperature for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes until fully cooled. Peel them, then halve lengthwise.
Make the avocado yolk filling
  1. Mash the yolks with avocado, Greek yogurt or mayonnaise, lime juice, garlic, cilantro, salt, and cumin until smooth. Stop when the mixture is creamy with no visible yolk lumps.
  2. Pipe or spoon the avocado filling into the egg whites. Fill each half neatly, keeping the top level for garnish.
Top and serve
  1. Top with crumbled bacon if using, then add red pepper flakes for garnish. Finish with extra cilantro leaves for a fresh green look.
  2. Serve within a few hours so the avocado stays green. If needed, refrigerate briefly, but plan to plate soon after filling.

Notes

For the greenest filling, make the yolk-avocado mixture and pipe the eggs close to serving time; avocado browns faster once exposed. Store assembled eggs in the refrigerator for up to 24 hours, but expect color to darken slightly. No freezing—texture can turn grainy after thawing. If you want a lighter option, use Greek yogurt instead of mayonnaise.