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Avocado Deviled Eggs

Avocado deviled eggs with a silky avocado-yolk filling and cool, clean egg-white boats. Hard-boiled eggs are halved and piped, then finished with bacon crumbles and red pepper flakes for a bright, creamy bite.
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Prep Time 20 minutes
Cook Time 12 minutes
ice bath chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Eggs and avocado filling
  • 12 large eggs Use room-temperature eggs if possible for even boiling.
  • 2 ripe avocados Ripe but firm—mash should be creamy, not watery.
  • 2 tbsp Greek yogurt or mayonnaise Adds creaminess and helps the filling pipe cleanly.
  • 2 tbsp lime juice Brightness balances the richness of the yolk and avocado.
  • 1 clove garlic, grated Grate finely so it blends without specks.
  • 2 tbsp fresh cilantro, chopped Use freshly chopped for the best color and flavor.
  • 0.5 tsp salt
  • 0.25 tsp cumin
Toppings
  • 4 slice bacon, cooked and crumbled (optional) Optional, but adds crunch and smoky flavor.
  • 0.1 tsp red pepper flakes for garnish Use to taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the eggs
  1. Place 12 large eggs in a Dutch oven and cover with cold water. Bring to a boil, then cover and remove from heat, letting the eggs stand 12 minutes for set yolks.
  2. Transfer eggs to an ice bath and chill for 10 minutes. This quick cooling step helps stop cooking for tender yolks and easier peeling.
  3. Peel the eggs and halve them lengthwise. Keep the halves stable as you scoop out the yolks for a clean, even filling line.
Make the avocado filling
  1. Mash the yolks with 2 ripe avocados until smooth. Break up any avocado lumps so the filling looks creamy and pipes evenly.
  2. Mix in 2 tablespoons Greek yogurt or mayonnaise, 2 tablespoons lime juice, and 1 small clove grated garlic until fully combined. The mixture should become pale green and thick enough to hold shape.
  3. Add 2 tablespoons chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon cumin, then stir until smooth. Taste and adjust salt if needed for a balanced, savory flavor.
Fill and finish
  1. Pipe the avocado-yolk filling into the egg-white halves. Fill each cavity to the rim so the tops look mounded.
  2. Top with bacon, red pepper flakes, and cilantro. For the best green color, serve within a few hours so the avocado stays vibrant.

Notes

Pro tip: Chill the eggs fully in the ice bath so the yolks don’t overcook and turn dry. For food safety, store assembled eggs covered in the refrigerator up to 1 day; avocado color may dull. Freezing is not recommended for deviled eggs with avocado. If you want a lighter option, swap mayonnaise with Greek yogurt for a tangier, lower-fat filling.