Avocado Deviled Eggs
Savory, filling and made without any mayonnaise, these avocado deviled eggs make the perfect spring time appetizer or snack! These creamy no mayo deviled eggs are topped with an irresistible coating of toasted breadcrumbs and bacon and pair perfectly with every meal!
Can we talk about these deviled eggs? To me, they are the love child of a perfect piece of avocado toast and a classic deviled egg. They are creamy with just the right amount of heat and at the same time zesty and fresh while also having a little kick.
It’s safe to say this variation of deviled egg might just be my best yet. Not to say I’m going to let this be my last deviled egg recipe of all time… just that I might have to take a step away and enjoy this little bite of perfection I’ve created.
One of the pieces to this deviled egg puzzle is the toasted panko breadcrumbs. Inspired by the toasted breadcrumbs from Spoon Fork Bacon’s Fried Pickle Dip (do we need a vegan version of this addictive dip? I think so too…) These no mayo deviled eggs have it all, salt, fat, acid, and heat!
Why We Love these Avocado Deviled Eggs
If you have been here before, you know that I love a good deviled egg. Some of the reasons we love these avocado deviled eggs include:
- Unique twist. From the toasted bread crumbs to the fresh lime and crumbly bacon there are just so many flavors and textures to take in with these eggs.
- No mayo deviled eggs. The avocado adds creaminess and fat to the filling making the need for mayo pointless.
- Perfect anytime of day! You can dish these avocado deviled eggs out for breakfast, brunch, lunch, snack, appetizer, or dinner, and nobody will complain.
Dairy-Free Changes to Avocado Deviled Eggs
There are a few things to keep in mind when you are making these no mayo avocado deviled eggs.
- Plant-based butter: In place of traditional butter to toast the panko breadcrumbs, use your favorite dairy-free butter.
How to Make Avocado Deviled Eggs
Ingredients You’ll Need
- Hard Boiled Eggs– I have become addicted to the air fryer method for making hard boiled eggs but you can also boil them the traditional way.
- Avocado– We’re looking for that perfectly ripe avocado that has just a little give but is beautifully green on the inside.
- Lime– Fresh lime juice as well as the zest of the lime go into making these delectable deviled eggs.
- Seasoning– Salt, Pepper, Garlic powder, onion powder, and red pepper flakes add a little flavor to the deviled eggs.
- Bacon– Cooked to your desired level of doneness, this could be optional as the bacon is simply for topping.
- Chive– Minced into small pieces.
- Panko– Toasted with vegan butter for a crunchy topping and buttery texture in the eggs.
- Dairy-Free Butter– Melted and used to toast the panko.
Step-by-Step Directions for No Mayo Deviled Eggs
Step 1: Hard Boil The Eggs
Air Fryer Method
Since I started air frying whole eggs it’s been my go-to method for making easy, hands free hard boiled eggs.
- Preheat the air fryer to 250°F and set the timer to 16 minutes.
- Add eggs: Once preheated, place 6 eggs in the air fryer and cook 16 minutes.
- Do not open the air fryer or move the eggs when the air fryer says to turn the food.
- Chill: Once cooked, remove the eggs from the air fryer and place into an ice bath for 10 minutes.
- Peel: Crack the eggs and run under cold water to peel.
The Food Lab
But if you don’t have an air fryer, I will walk you through my other tried and trusted method for hard boiling eggs, The Food Lab way.
- Boil water: Bring a large pot of water to boil.
- Add the eggs: Once the water is boiling, carefully lower the eggs into the pot.
- Ice the water: After about 30 seconds add 12 ice cubes to the pot. Bring the water back to a boil.
- Simmer: Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.
- Drain and Peel: Drain the water and peel the eggs under cool running water.
Making Avocado Deviled Eggs
Once you have your hard boiled eggs cooked you are ready to make these delicious no mayo deviled eggs.
- Melt butter: In a small skillet on the stove, melt plant-based butter.
- Toast panko: Once melted add panko and toast until golden brown.
- Divide: Remove from the stove and allow to cool slightly. Take 2 Tablespoons out and set to the side for topping at the end.
- Cut eggs: Slice hard boiled eggs lengthwise and scoop out the cooked egg yolks.
- Separate yolks: Place egg yolks in a bowl and egg whites on a plate.
- Add filling ingredients: Add avocado, salt, pepper, garlic powder, onion powder, red pepper flakes, lime juice, lime zest, chive, and toasted panko to the bowl with the egg yolks.
- Mix together until smooth.
- Fill: Scoop into a plastic sandwich bag and pipe into the egg white shells.
- Top the deviled eggs with chopped bacon and toasted panko.
Helpful Kitchen Tools
When it comes time to make these deliciously addictive avocado deviled eggs, here are a few kitchen items that might come in handy.
- Bowls– Great for mixing the filling before piping into the egg white shells.
- Lime Juicer– Used to squeeze out fresh lime juice for the filling.
- Zester– Grates a little lime zest from the exterior of the lime for the filling.
Avocado Deviled Egg Variations
Here are some ideas for adaptations and ways to serve leftovers of these delicious deviled eggs.
- Omit the bacon. If you are not into bacon, simply omit this ingredient from the topping.
- Chop up leftovers and make a killer avocado egg salad sandwich.
Storing and Preparing in Advance
These deviled eggs are definitely best the day they are made due to the discoloration that happens when avocado is exposed to air.
Here are some tips for storing leftovers and suggestions for cutting time when preparing these the day you serve them.
- Storing– Place avocado deviled eggs in an airtight container in the refrigerator for up to 3 days after making.
- Preparing in Advance– If you want to save time on the day of serving these deviled eggs I would suggest hard boiling the eggs up to 5 days in advance and keeping them in the refrigerator until you are ready to use them.
Deviled Egg Recipes to Make Next
If you tried this Avocado Deviled Eggs recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Avocado Deviled Eggs
Savory with just the right balance of creamy and crunchy, these no mayo avocado deviled eggs are sure to be a springtime hit!
Ingredients
- 6 Hard Boiled Eggs
- 1 Tablespoon Plant-Based Butter
- ½ cup Panko Breadcrumbs plain
- 1 Avocado ripe
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
- 4 teaspoons Lime Juice fresh
- 1 teaspoon Lime Zest
- 2 Tablespoons Chive minced
- 2 slices Cooked Bacon finely chopped
Instructions
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In a small skillet on the stove, melt 1 Tablespoon plant-based butter.
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Once melted add ½ cup plain panko and toast until golden brown.
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Remove from the stove and allow to cool slightly. Take 2 Tablespoons out and set to the side for topping at the end.
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Slice 6 hard boiled eggs lengthwise and scoop out the cooked egg yolks.
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Place egg yolks in a bowl and egg whites on a plate.
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Add 1 ripe avocado, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon red pepper flakes, 4 teaspoons lime juice, 1 teaspoon lime zest, 2 Tablespoons chive, and remaining toasted panko to the bowl with the egg yolks.
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Mix together until smooth. Scoop into a plastic sandwich bag and pipe into the egg white shells.
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Top the deviled eggs with chopped bacon and toasted panko.
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