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Avocado Deviled Eggs

    • So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!


      • 2 slices bacon, diced

      • 6 large eggs

      • 1 avocado, halved, seeded and peeled

      • 2 tablespoons chopped fresh cilantro leaves

      • 1 tablespoon freshly squeezed lemon juice

      • Zest of 1 lemon

      • Kosher salt and freshly ground black pepper, to taste

      • 2 tablespoons chopped fresh chives

      • 1/4 teaspoon cayenne pepper


      Heat a large 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.

      Drain well and let cool before peeling and cutting 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 fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.