I love to make these Avocado Deviled Eggs whenever I have a party. These eggs can be picked up and held in the fingers while my party guests mingle. They look pretty and can be eaten in one bite which makes them perfect for parties this holiday season. I’ll be serving them at my annual New Year’s Eve party.
This take on deviled eggs is a modern version of the classic 70s appetizer. I mix egg yolks with avocado and pipe it back into each egg white half. I top it with crumbled bacon and garnish with chives and a dusting of cayenne pepper.
To make these Avocado Deviled Eggs, you will need the following ingredients:So, how do you make Avocado Deviled Eggs?
Place a large skillet over medium high heat. Cook the bacon for 6-8 minutes in the skillet until it is crisp and brown all over. Drain on a paper towel and set to one side.
Place the eggs in a saucepan and cover with cold water. Bring to a boil. Boil for 1 minute before covering the pan with a tight fitting lid. Remove the pan from the heat and leave the eggs to rest in the boiled water for 8-10 minutes.
After 8-10 minutes, drain the eggs and allow to cool. Peel and halve the eggs lengthwise. Scoop out the yolks and place them in a small bowl.
Add the avocado to the yolks and mash them together with a fork until smooth.
Stir the cilantro, lemon juice and lemon zest into the avocado mixture. Season to taste with salt and pepper.
Using a 1M piping bag, pipe the avocado and egg yolk mixture into the egg white halves and top with crumbled crisp bacon.
Serve on a large platter sprinkled with chives and cayenne.
Avocado Deviled Eggs are a modern take on the classic 70s party food. Your party guests will love them! If you try this recipe, please come back to leave a review below and tag #CookMeRecipes in your party food photos.
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