Servings
Font
Back
Avocado Deviled Eggs
5 from 36 votes

Avocado Deviled Eggs

Avocado Deviled Eggs combine creamy avocado mashed with hard-boiled egg yolks, fresh cilantro, and lemon zest and juice for a bright, flavorful filling. The mixture is piped into halved egg whites and topped with crispy bacon, chopped chives, and a sprinkle of cayenne pepper for added texture and a gentle heat. The dish balances richness with citrus freshness and savory toppings.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12 servings
Course: Appetizer

Ingredients

  • 2 lices Bacon diced
  • 6 egg large
  • 1 avocado halved, seeded and peeled
  • 2 tablespoons cilantro fresh, chopped leaves
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons chives chopped fresh
  • ¼ teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Use a pastry bag to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.