Avocado Deviled Eggs
Published January 22, 2023 • Updated March 8, 2026
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I started making these avocado deviled eggs after a friend asked me to bring something dairy-free to her party. I figured I’d just mash avocado into the yolk filling and see what happened. What happened was the entire tray disappeared in about 15 minutes. Now they’re my go-to for every gathering.
The filling is basically guacamole mixed with egg yolks. Ripe Hass avocado, fresh cilantro, lime juice, garlic, and a hit of cayenne. No mayo needed. The avocado makes the filling rich and creamy on its own, and the lime keeps everything bright. I mash mine by hand because I like a slightly chunky texture, but if you want it smoother, a few pulses in the food processor works too.
If you love this kind of appetizer, make sure you try my spicy version and deep fried version. I’ve also got salmon cucumber bites and bacon jalapeno popper dip if you’re building a party spread.
Each egg comes in at just 0.5g net carbs, which makes these a solid keto snack or low carb appetizer. I usually make a double batch because a single round never lasts. The filling is so good that if your egg whites crack during peeling, just chop everything together for an avocado egg salad instead. Nothing wasted.
My biggest tip: get the ice bath ready before your eggs are done cooking. The second they come out of the water, plunge them straight in. That’s what pulls the membrane away from the shell and gives you clean, smooth halves every time. I learned this the hard way after destroying about a dozen eggs trying to peel them warm.
I also cook my bacon in the oven at 400 degrees on a sheet pan. It comes out evenly crispy, and I can chop it while the eggs cool. The crumbled bacon on top adds that salty crunch that makes the whole thing work. For more finger food, try my avocado chips or stuffed mushrooms.
How to make guacamole deviled eggs
I keep this recipe simple because the filling does all the heavy lifting. Here’s my process. Full measurements in the recipe card below.
- Cook the bacon in a skillet or oven at 400 degrees until crispy. Chop it up and set aside.
- Boil the eggs. I steam mine for 11 minutes with the lid on, then straight into an ice bath. That ice bath step is non-negotiable if you want shells that peel clean.
- Peel and halve the eggs lengthwise. Scoop out the yolks into a bowl.
- Mash the filling. Combine yolks with ripe avocado, cilantro, lime juice, garlic, cayenne, salt and pepper. I like it slightly chunky, but you can use a food processor for a smoother texture.
- Pipe or spoon the filling into the egg whites. Top with crumbled bacon and serve.
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Ingredients
2 slices bacon, cooked and finely chopped -
6 large eggs
-
1 avocado, peeled & seeded
-
2 tablespoons chopped cilantro
-
1 tablespoon lime juice
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1 clove garlic, minced
-
¼ teaspoon cayenne pepper
-
Salt & pepper to taste
Step by Step Instructions
Step by Step Instructions
Cook & crumble bacon
Cook bacon in a skillet or air fryer until crispy. Then chop on a cutting board. Set aside.
- 2 slices bacon
Hard boil eggs
Fill the large pot with about 1-2 inches of water (only enough to steam the eggs). Bring the water to a boil. Place the eggs in the water or place eggs in a steam basket into the water. Cover and lower the temperature to a gentle simmer. Let eggs cook for 11 minutes. Remove the eggs from the water. Immediately, shock the eggs in an ice bath. Let them cool completely before peeling.
- 6 eggs
Peel and slice eggs
Peel egg shells off the hard boiled eggs. Then cut eggs in half lengthwise, remove yolk and set aside.
Yolk mixture
In a small bowl, mash together yolks and avocado until a chunky paste forms. Stir in cilantro, lime juice, cayenne pepper and salt & pepper to taste.
- 6 reserved yolks
- Avocado, peeled & seeded
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ¼ teaspoon cayenne pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Will the avocado filling turn brown?
Yes, it will. The lime juice slows it down, but I've watched the filling go from bright green to brownish-green within about 3-4 hours. They're still safe to eat, they just don't look as good. I always assemble mine as close to serving time as I can.
Do I need mayo for these?
No mayo at all. I use ripe avocado as the creamy base instead, and I prefer it this way. The avocado combined with the egg yolks gives you a filling that's just as rich without any dairy. I haven't gone back to a mayo-based filling since I started making these.
Can I make these ahead of time?
I boil my eggs up to five days ahead and keep them unpeeled in the fridge. Then I make the filling and assemble everything about 30 minutes before serving. I've tried assembling the night before and the filling was brown by morning. The eggs keep, but the avocado filling doesn't.
Can I freeze these?
I've tried this and I don't recommend it. The egg whites turn rubbery after thawing, and the avocado filling separates into a watery mess. I freeze a lot of my keto meal prep, but these aren't one of those recipes. Make them fresh the day you plan to serve them.
Are these Whole30 and paleo compliant?
Yes, as written. I've served these at Whole30 potlucks and they check every box. No dairy, no mayo, no added sugar. The filling is just avocado, egg yolks, lime, garlic, cilantro, and cayenne. If you're strict paleo, the bacon is fine as long as it's sugar-free (I always check the label).
Do I need a piping bag to fill the eggs?
I use one because I like the way it looks, but a spoon works just fine. I've also used a zip-lock bag with the corner snipped off, which gives you similar control without needing pastry equipment. The filling is chunky enough that a plain round tip works better than a star tip.
Can I substitute the cilantro?
I know cilantro is polarizing. When I make these for people who aren't fans, I swap in fresh chives or thinly sliced green onion. It changes the flavor (less guacamole, more classic egg vibe) but the lime and garlic still carry the filling.
What type of avocado works best?
I always use Hass avocados. They're smaller and darker than Florida avocados, but they're creamier and fattier, which is exactly what you want for a smooth filling. I tried Florida avocados once and the texture was watery and didn't hold together.
If your avocado is borderline ripe, let it sit cut-side down in the lime juice for 10 minutes before mashing. Comes out creamier, way less chunky, and the lime actually works through the whole filling instead of just sitting at the surface. I also cut the cilantro inside by half and use the rest as whole-leaf garnish on top. Better visual, and the flavor doesn't bulldoze the avocado. The cayenne listed is the floor, not the ceiling. If you can handle heat, push it to a half teaspoon and the whole thing snaps into focus. These held overnight in the fridge with no browning, and I credit the extra lime.
Made a batch of these Sunday for the week and was genuinely shocked they stayed bright and creamy on day three (I was fully expecting the avocado to go dark). The bacon and lime combo is SO good. Might cut back on the cayenne next time but that's just me.
Brought these to a dinner party last weekend alongside a tray of classic deviled eggs. Mine cleared out in 20 minutes; the mayo version still had half a plate left when people started leaving. A few guests circled back to ask what made them different, and the avocado and lime answer surprised them. Lime cuts through in a way mayo just doesn't. Already planning a double batch for a brunch I'm hosting in a few weeks.
Made these for a spring get-together and the filling was genuinely good (lime and cayenne together, who knew). Just make them day-of. Even with the lime juice, the avocado oxidized within a few hours and the color was rough by dessert.
Yeah, lime slows it down but doesn't stop it. I do 30-45 minutes max between assembly and table.
My dad ate half the plate before I told him it was avocado. He just shrugged and grabbed another.
Ha, the shrug is the best part. No convincing, no 'well it's actually healthy' speech. He just grabbed another.
Batch six, I think? This time I finally cut back the cilantro (never love it in big amounts) and added extra lime instead. The filling tasted brighter, almost lighter, and I didn't miss it at all. The bacon stays. Not changing that.
Six batches deep, you basically own this recipe now. Cilantro flips fast here even at 2 tablespoons, and the lime picking up the difference makes sense. (The bacon is non-negotiable, agreed.)
My husband won't touch regular deviled eggs (the mayo thing), but he ate four of these before I even got them on the table. The avocado base makes them feel completely different. Double batch next time.
Made these for Sunday dinner and my son, who refuses avocado on principle, ate four and didn't ask questions until after. Cayenne is no joke, we'll go lighter next time.
Ha, best kind of convert. And yeah, 1/4 teaspoon cayenne looks small but it has opinions. Half next time and the heat's still there, just not a surprise.
Made these four times and finally figured out why they kept browning. Extra lime after the filling goes in keeps everything vivid green longer. The cayenne at the end gets me every time.
Yeah, that extra lime after you fill them does something. And 1/4 teaspoon cayenne never looks threatening but it is.
Made these for a cookout. The lime and cilantro combo is really good, and they went fast.
That lime-cilantro balance is the whole thing. I go heavy on both because deviled eggs can be rich, the brightness cuts through.