Avocado Deviled Eggs

Avocado deviled eggs with a smooth avocado-yolk filling, bright lime juice, and creamy Greek yogurt. Hard-boiled eggs are split, piped full, then topped with crumbled bacon and chili flakes for a tangy, velvety bite.

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Prep Time 20

Cook Time 12

chilling 10

Total Time 42

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Eggs

12 large eggs Use room-temperature eggs for easier peeling.

Avocado filling

2 ripe avocados Mash until completely smooth for a pipeable texture.
2 tbsp Greek yogurt or mayonnaise Greek yogurt keeps it tangy; mayonnaise makes it richer.
2 tbsp lime juice Fresh lime juice brightens the flavor.
1 small clove garlic, grated Grate finely so it disappears into the filling.
2 tbsp fresh cilantro, chopped Add more if you like it herb-forward.
0.5 tsp salt Season to taste; use the full amount for even flavor.
0.25 tsp cumin Adds warm, savory depth.

Toppings

4 slices bacon, cooked and crumbled (optional) Optional, but adds salty crunch.
red pepper flakes for garnish Garnish lightly for heat.
cilantro leaves Optional extra color and freshness.

Equipment

1 sheet pan

Method

Boil and chill the eggs

Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
Transfer eggs to an ice bath and chill for 10 minutes. Peel and halve the eggs lengthwise.

Make the avocado deviled filling

Mash yolks with avocado until smooth. Add Greek yogurt or mayonnaise, lime juice, garlic, cilantro, salt, and cumin, and mash again until fully smooth.

Fill and top

Pipe the filling into the egg whites. Top with crumbled bacon, red pepper flakes, and cilantro.

Serve

Serve within a few hours so the avocado stays green. Keep them refrigerated until serving.

Notes

For the smoothest filling, mash the yolks and avocado until no lumps remain before adding the yogurt, lime juice, garlic, herbs, and spices. Refrigerate leftovers in a sealed container for up to 24 hours; the filling may darken slightly. Freezing is not recommended because the avocado texture gets watery after thawing. Dietary swap: use mayonnaise instead of Greek yogurt for a richer, dairy-free-friendly option if needed (check label for non-dairy varieties).