Avocado Deviled Eggs
With a creamy filling and option of crispy bacon, these are the best avocado deviled eggs! An easy appetizer guaranteed to disappear fast!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 egg halves
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt plus a few pinches to taste
- ⅛ teaspoon garlic powder
- 1 tablespoon plain Greek yogurt or sour cream
- 2 slices cooked bacon chopped crosswise into 1/2-inch pieces (optional)
- Chopped fresh chives
- Smoked paprika or regular paprika optional
Instructions
- Hard boil the eggs*: Bring a medium pot of water to a gentle boil. With a slotted spoon, gently add the eggs. Adjust the heat to maintain a steady simmer, but not a full boil. Let the eggs simmer for 8 minutes or 9 minutes. While they cook, get an ice bath ready. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel as carefully as you can.
- Cut the eggs in half lengthwise. Scoop the yolks into a mixing bowl and arrange the whites hole-side up on a serving plate.
- Scoop the avocado into the bowl with the yolks. Add the lemon juice, salt, and Greek yogurt. With a fork, mash the ingredients together until they are smooth and creamy (this will take a few minutes). Taste add adjust the seasoning as desired; I add a pinch or two more of salt.
- With a small spoon, dollop the filling into the empty egg white halves (or for max presentation, pipe it in with a piping bag or trim off the corner of a ziptop bag and use it instead of a piping page). Stick a piece of bacon inside each like a little flag (if desired). Sprinkle with the chives and a tiny bit of smoked paprika (if using).
Notes
- *You can make Air Fryer Hard Boiled Eggs or Instant Pot Boiled Eggs for this recipe.
- These are hard to make super far ahead because the filling will turn brown after a few hours. I'd say you could scoop the filling into an airtight bag an hour or two before serving, then pipe it in as close to serving as you can
- TO STORE: Avocado deviled eggs don't store well; the avocado will turn the filling brown. (It's still edible! Just unappetizing.) My best advice for storing leftovers is to gently press plastic wrap over the eggs to limit air exposure.
Nutrition
Serving: 1(of 12)Calories: 59kcalCarbohydrates: 2gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgPotassium: 115mgFiber: 1gSugar: 0.3gVitamin A: 143IUVitamin C: 2mgCalcium: 16mgIron: 0.5mg
