Introduction
Transform classic deviled eggs into a creamy, smoky, and utterly irresistible appetizer. You’ll love the combination of rich avocado and salty, crispy bacon nestled in a perfectly cooked egg white. It’s a guaranteed crowd-pleaser for any gathering.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 deviled eggs
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
- Place your hard-boiled eggs on a cutting board. Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving plate.
- To the bowl with yolks, add the avocado flesh, lime juice, dried cilantro, salt, and black pepper. Mash with a fork until the mixture is completely smooth and well combined.
- Gently fold in the 2 slices of finely chopped bacon until evenly distributed throughout the avocado-yolk filling.
- Using a spoon or a piping bag fitted with your preferred tip, fill each egg white half with the avocado-bacon mixture.
- Garnish each deviled egg with a light sprinkle of smoked paprika and a few pieces of the 1 roughly chopped bacon slice. Serve immediately.
Variations
- Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to the filling mixture.
- Extra Crunch: Instead of garnishing with roughly chopped bacon, use the bacon to create a small, upright “curl” on top of each egg.
- Elegant Presentation: Use a star piping tip to create a beautiful, rosette-like swirl of filling in each egg white.
- Picnic Ready: Place each finished deviled egg in a cupcake liner to prevent sliding in a storage container for transport.
Tips for Success
- To prevent the avocado filling from browning, prepare and serve the deviled eggs the same day.
- For easy peeling, use slightly older eggs and shock them in an ice bath immediately after boiling.
- Taste the filling before piping and adjust salt and pepper as needed, as bacon saltiness can vary.
- For uniform slices, use a sharp, clean knife and wipe it between cuts for neat edges.
Storage & Reheating
Store any leftovers in a single layer in an airtight container in the refrigerator for up to 1 day. The avocado will begin to oxidize and darken after that. These eggs are best served cold and are not recommended for reheating.
FAQ
Can I use fresh cilantro instead of dried?
Yes, you can substitute 1 tablespoon of finely chopped fresh cilantro for the dried. Add it in Step 2 with the other filling ingredients.
How do I make perfect hard-boiled eggs?
Place eggs in a single layer in a saucepan, cover with at least an inch of cold water. Bring to a full boil, then cover and remove from heat. Let stand for 12 minutes before transferring to an ice bath.
My filling turned brown. Is it still safe to eat?
Light browning is just oxidation of the avocado and is safe, though it may affect presentation. Consuming within a few hours of making prevents this.
Can I make these ahead of time?
You can hard-boil and peel the eggs a day ahead. However, for best color and texture, prepare the filling and assemble no more than 2-3 hours before serving.
What can I do with leftover lime juice?
It can be used in dressings, squeezed over tacos or fajitas, added to water, or saved for another recipe requiring fresh lime juice.
Why is my filling runny?
This can happen if the avocado is very ripe or if the yolks are still warm when mixed. Ensure eggs are cooled, and if needed, you can chill the filling mixture for 15 minutes before piping.
