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Avocado Deviled Eggs

Course Appetizer
Cuisine Fusion, Southern
Keyword Avacado, Egg
Prep Time 10 minutes
Cook Time 5 minutes
15 minutes
Servings 24 people
Author Jennifer


  • Egg Platter
  • 1.5 " Baking Scoop


  • 1 dozen Eggs Hard Boiled, Cooled, Peeled
  • 2 medium Avocados halved, seeded, mashed
  • 4 slices Applewood Bacon Pre Cooked, Sliced into chunks for garnish
  • 2 tbsp Lemon Juice, Fresh
  • 2 tbsp Penszy Seasoned Salt
  • 2 tbps Black Pepper
  • 1 tsp Cayenne Pepper
  • 4 tbsp Chives Diced, Garnish
  • 1 Jalapeno Sliced Garnish- Optional
  • 2 tbsp Cilantro fresh chopped - optional


  • Pre cook bacon until brown and crispy, about 6-8 minutes. in air fryer or in skillet. Transfer to a paper towel-lined plate; set aside.
  • Place eggs in a large stock pan with hot water and slice of lemon. Bring to a boil and cook for 5 minutes. Remove from heat and cover eggs with lid set aside for 5 minutes. ( The lemon makes eggs easier to peel)
  • Prep avocado by cutting in half and removing seed. Scoop out contents with a spoon and mash with a fork or potato masher until smooth. Stir in cilantro (optional), lemon juice and salt and pepper.
  • Drain pot and fill with cold water before peeling. After peeling eggs, cut them in half lengthwise, removing the yolks into a seperate bowl.
  • In a small bowl, mash the yolks with a fork until smooth and then mix into your avocado mixture.
  • Use a small baking scoop (similar to Ice cream scoop but smaller) to fill the eggs, topped with bacon and garnished with chives.


Note: It is not recommended to premake since avocados have a tendency to brown, the mixture can be premade and sealed by pressing plastic wrap directly to the top of mixture to prevent air getting to mixture. *This is why a baking scoop in recommended for quicker serving, verses a piping technique which takes longer. Serve Immediately.