Appetizers
Avocado Deviled Eggs
Description
Avocado Deviled Eggs are the green eggs you will gladly eat here and there and ANYWHERE. Creamy avocado, a splash of lemon, chives, and optional (or not) topping of crispy bacon makes these the best avocado deviled eggs you’ll ever eat. No mayo required!
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt plus a few pinches to taste
- ⅛ teaspoon garlic powder
- 1 tablespoon plain Greek yogurt or sour cream
- 2 slices cooked bacon chopped crosswise into 1/2-inch pieces (optional)
- Chopped fresh chives
- Smoked paprika or regular paprika optional
Directions
- Hard boil the eggs*: Bring a medium pot of water to a gentle boil. With a slotted spoon, gently add the eggs. Adjust the heat to maintain a steady simmer, but not a full boil. Let the eggs simmer for 8 minutes or 9 minutes. While they cook, get an ice bath ready. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel as carefully as you can.
- Cut the eggs in half lengthwise. Scoop the yolks into a mixing bowl and arrange the whites hole-side up on a serving plate.
- Scoop the avocado into the bowl with the yolks. Add the lemon juice, salt, and Greek yogurt. With a fork, mash the ingredients together until they are smooth and creamy (this will take a few minutes). Taste add adjust the seasoning as desired; I add a pinch or two more of salt.
- With a small spoon, dollop the filling into the empty egg white halves (or for max presentation, pipe it in with a piping bag or trim off the corner of a ziptop bag and use it instead of a piping page). Stick a piece of bacon inside each like a little flag (if desired). Sprinkle with the chives and a tiny bit of smoked paprika (if using).
