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Avocado Deviled Eggs

Avocado deviled eggs with creamy avocado mash and tangy lime juice, baked-free and ready fast. Hard-boiled eggs are boiled, chilled, then piped for a smooth filling that stays pale green when served soon.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Hard-boiled and halved lengthwise.
Avocado filling
  • 2 ripe avocados Mash until completely smooth with yolks.
  • 2 tbsp Greek yogurt or mayonnaise Use either for creaminess.
  • 2 tbsp lime juice Adds brightness and helps keep the color greener.
  • 1 clove garlic Grated finely.
  • 2 tbsp fresh cilantro Chopped.
  • 0.5 tsp salt
  • 0.25 tsp cumin
Toppings
  • 4 slices bacon Cooked and crumbled (optional).
  • 0.25 tsp red pepper flakes For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the avocado filling
  1. Mash the yolks with ripe avocados, Greek yogurt or mayonnaise, lime juice, grated garlic, chopped cilantro, salt, and cumin until smooth. Mix thoroughly until creamy with no yolk lumps.
Fill and finish
  1. Pipe the avocado filling into the egg whites. Fill each half evenly for a uniform look.
  2. Top with cooked and crumbled bacon, red pepper flakes, and extra cilantro leaves. Garnish lightly so the filling stays the star.
  3. Serve within a few hours so the avocado stays green. Keep chilled until serving.

Notes

To keep the filling bright, mix the avocado with lime juice right after the eggs cool, then fill close to serving time. Store assembled deviled eggs in the refrigerator for up to 2 days (browned edges may appear). Freezing isn’t recommended because the avocado texture becomes watery after thawing. For a lighter option, use Greek yogurt in place of mayonnaise for a tangier, lower-fat filling.