Introduction
Take the classic deviled egg and give it a modern, flavorful twist. The creamy avocado replaces much of the mayonnaise for a richer, fresher filling, while crispy bacon and smoked paprika add a savory, smoky finish. You get all the crowd-pleasing appeal of the original, with an extra layer of deliciousness.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes (includes boiling eggs & cooking bacon)
- Total Time: 50 minutes
- Servings: 12 deviled egg halves
Ingredients
- 6 eggs ((hard-boiled and peeled))
- 1 avocado ((cut in half and pitted))
- 1 tablespoon lime juice ((fresh squeezed))
- 1 teaspoon dried cilantro
- 1/4 teaspoon salt ((or to taste))
- 1/8 teaspoon black pepper ((or to taste))
- 3 slices bacon ((cooked, 2 finely chopped, 1 roughly chopped))
- 1/4 teaspoon smoked paprika
Instructions
- Hard boil your eggs using your preferred method. Once cooked, cool them in an ice bath, peel, and slice each egg in half lengthwise.
- Gently remove all the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving plate.
- Add the avocado, lime juice, dried cilantro, salt, and black pepper to the bowl with the yolks. Mash and mix everything together until completely smooth.
- Fold the 2 slices of finely chopped bacon into the creamy avocado-yolk mixture.
- Spoon or pipe the filling evenly into the 12 egg white halves.
- Sprinkle the filled eggs with smoked paprika. Garnish each with a piece of the remaining roughly chopped bacon. Serve immediately.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the filling mixture.
- Extra Crunch: Roll the edges of the filled eggs in the roughly chopped bacon for more texture in every bite.
- Elegant Presentation: Pipe the filling using a star tip for a beautiful, restaurant-style look.
- Single-Bite Appetizer: Spoon a small mound of the filling onto sturdy crackers or cucumber rounds for an easy, passable snack.
Tips for Success
- For perfectly centered yolks, gently roll the raw eggs on the counter before boiling.
- To prevent the avocado from browning, prepare and assemble the deviled eggs just before serving.
- For the smoothest filling, press the yolk and avocado mixture through a fine-mesh sieve.
- Taste the filling before piping and adjust salt, pepper, or lime juice to your preference.
Storage & Reheating
Store assembled deviled eggs in a single layer in an airtight container in the refrigerator for up to 1 day. The avocado will oxidize and darken slightly over time. These are best served cold and are not recommended for reheating.
FAQ
Can I use fresh cilantro instead of dried?
Yes, you can substitute about 1 tablespoon of finely chopped fresh cilantro for the dried cilantro.
How do I prevent my eggs from getting that green ring around the yolk?
Avoid overcooking. Once the water boils, reduce to a gentle simmer and cook for 9-12 minutes, then immediately transfer to an ice bath.
My filling is a bit runny. How can I thicken it?
This can happen if the avocado is very ripe. You can add an extra crumbled egg yolk or a sprinkle of breadcrumbs to help absorb moisture and thicken the mixture.
Can I make these ahead of time?
You can boil and peel the eggs, cook and chop the bacon, and store them separately up to a day ahead. Prepare the filling and assemble no more than a few hours before serving for the best color and texture.
What’s the best way to cook the bacon?
Baking it on a foil-lined sheet at 400°F for 15-20 minutes yields flat, evenly crispy bacon perfect for chopping.
Why is there no mayonnaise in this recipe?
The creamy avocado provides the necessary fat and richness, making mayo unnecessary and allowing the other flavors to shine.
