Avocado Deviled Eggs
Published January 22, 2023 • Updated February 19, 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 deviled eggs, make sure you try my spicy deviled eggs, deep fried deviled eggs, and pesto deviled eggs. I’ve also got a whole roundup of keto appetizers if you’re planning a party spread.
Each egg comes in at just 0.5g net carbs, which makes these a solid keto snack or 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 keto egg cups and egg-based recipes, check out my collection.
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
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1 avocado, peeled & seeded
-
2 tablespoons chopped cilantro
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1 tablespoon lime juice
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1 clove garlic, minced
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¼ teaspoon cayenne pepper
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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 deviled eggs?
No mayo at all. I use ripe avocado as the creamy base instead, and honestly I prefer it. 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 mayo-based deviled eggs 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.
What if I don't have a food processor?
I actually prefer making these by hand. I mash the avocado and yolks with a fork until I get a slightly chunky texture. The food processor gives you a smoother filling, but I like the rustic look. Either way works, so use whatever you have.
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 deviled 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've tried Florida avocados once and the texture was watery and didn't hold together.
What do I do with the egg yolks?
They go right into the filling. I mash them together with the avocado, and they add richness and body to the mixture. Nothing gets wasted. The yolks are actually what give the filling enough structure to pipe neatly into the whites.
How do I keep the eggs from cracking while boiling?
I let my eggs sit at room temperature for about 10 minutes before they go in the water. Cold eggs hitting boiling water is what causes cracking. I also lower them in gently with a slotted spoon instead of dropping them in. Haven't cracked one since I started doing this.
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.
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.