Avocado Deviled Eggs
User Reviews
5.0
36 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12 servings
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Course
Appetizer
Avocado Deviled Eggs
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A fun twist on classic deviled eggs! Loaded with creamy avocado and crispy bacon. Can be made up to 3 hours ahead!
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Ingredients
- 2 lices Bacon diced
- 6 large eggs
- 1 avocado halved, seeded and peeled
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon cayenne pepper
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Cool eggs in a bowl of ice water for 2-5 minutes. Drain well and peel; cut the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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