These avocado deviled eggs make a great Easter appetizer. Egg yolks are combined with avocado and seasoned with lime juice, cilantro, red onion, and then are sprinkled with cayenne pepper and crumbled bacon. They’re so good and flavorful! If you like guacamole, you will love these deviled eggs.
You may also like our mushroom deviled eggs or sun-dried tomato parmesan deviled eggs.
Ingredients
Here’s what you need to make these avocado deviled eggs:
- eggs
- avocado – should be ripe! is used instead of mayo and makes this recipe healthier
- sour cream – you can also use yogurt + more lime juice although sour cream is better
- lime juice and zest – add a refreshing flavor to the otherwise heavy filling
- cilantro – you can also use dried coriander if you don’t have fresh cilantro
- red onion – can be omitted (although I recommend adding it), you can also substitute chives or green onions, you could also add fresh garlic instead
- cayenne pepper if you’d like them spicy or paprika powder if you’d prefer them more mild, alternatively you could add chopped jalapeno or hot sauce to the filling
- garnishes: cilantro and crumbled cooked bacon, bacon is optional if you’d like to keep this dish vegetarian, these deviled eggs are also very good without the bacon
You can quickly cook bacon in a skillet on the stovetop or cook a bigger batch in the oven.
This recipe is made without mayo, although you could always add some!
I don’t recommend adding Dijon mustard.
Avocados and eggs are made for each other! If you like this combo, you can also try our avocado egg salad.
How to make avocado deviled eggs step by step
STEP 1: Cook the eggs
Add them to a medium pot, cover with water, bring to boil, and cook for 9 minutes.
Peel the eggs (what works for me for easy peeling: pour the boiling water into the sink and immediately cover the eggs with very cold water (from the tap), immediately crack the egg shells against the bottom of the pot (the eggs should be submerged under water while doing that), then peel them under the water).
Cut the eggs in half, scoop out the yolks using a teaspoon.
STEP 2: Mash the egg yolks and avocado with a fork.
STEP 3: Combine with sour cream, lime juice, lime zest, chopped cilantro, and finely chopped red onion. Season well with salt and pepper.
STEP 4: Fill a thick plastic bag with the filling. Cut off one corner. Pipe the filling into egg white shells.
Crumble cooked bacon over the eggs. Sprinkle with cayenne pepper.
Serve right away. Enjoy!
TOP TIP: Make sure the filling is seasoned well with salt (egg white shells will be unseasoned!) and lime juice. The acidity of lime juice may vary so add it to your taste.
Storage
Deviled eggs are usually easy to make ahead but this recipe contains avocado which would darken with time so it’s best to prepare this recipe just before serving.
How to make them ahead:
- You can cook the eggs and store them in the fridge for up to 3 days. It’s best to cook the eggs and peel them right away. Store peeled eggs in a tightly closed container.
- You could also prepare the filling without the avocado and add mashed avocado just before filling the egg halves.
- This filling turns grey just a little bit, the difference in color is not that distinct in comparison to guacamole. These eggs actually taste better when stored for a couple of hours.
Avocado Deviled Eggs
Ingredients
- 6 large eggs
- 1/2 ripe avocado
- 1 1/2 tablespoons sour cream
- 1 tablespoon lime juice or to taste!
- zest from 1/2 lime
- 1 tablespoon chopped cilantro
- 2-3 tablespoons finely chopped red onion
- salt and pepper
- cayenne pepper to sprinkle
- cooked crumbled bacon to garnish, optional
Instructions
- Cook the eggs: add them to a medium pot, cover with water, bring to boil and cook for 9 minutes. Peel the eggs (what works for me for easy peeling: pour the boiling water into the sink and immediately cover the eggs with very cold water (from the tap), immediately crack the egg shells against the bottom of the pot (the eggs should be submerged under water while doing that), then peel them under the water).
- Cut the eggs in half, scoop out the yolks using a teaspoon.
- Mash the egg yolks and avocado with a fork. Combine with sour cream, lime juice, lime zest, chopped cilantro, and finely chopped red onion. Season well with salt and pepper.
- Fill a thick plastic bag with the filling. Cut off one corner. Pipe the filling into egg white shells.
- Crumble cooked bacon over the eggs. Sprinkle with cayenne pepper.
- Serve right away. Enjoy!
Notes
- If you’d like to make these vegetarian, you can omit the bacon, they are also great without it.
- Instead of red onion, you can add finely chopped chives or green onions.
- Instead of cayenne pepper, you can spice the filling with chopped jalapenos or hot sauce. You can also omit it, the eggs will be still very good.
- Make sure the filling is seasoned well with salt (egg white shells will be unseasoned!) and lime juice. The acidity of lime juice may vary so add it to your taste.
- These are best made just before serving because the avocado in the filling will turn just a little bit grey. What you can make ahead: you can cook and peel the eggs and prepare the filling without the avocado. You can add mashed avocado to the filling just before filling the egg shells and serving the eggs.
- Calories = 1 deviled egg (1/12 of the recipe). This is only an estimate!
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