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Avocado Deviled Eggs

A top down picture of avocado deviled eggs on a green plate on a white counter.
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Savory with just the right balance of creamy and crunchy, these no mayo avocado deviled eggs are sure to be a springtime hit!

Ingredients

Scale
  • 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

  1. In a small skillet on the stove, melt 1 Tablespoon plant-based butter.
  2. Once melted add ½ cup plain panko and toast until golden brown.
  3. Remove from the stove and allow to cool slightly. Take 2 Tablespoons out and set to the side for topping at the end.
  4. Slice 6 hard boiled eggs lengthwise and scoop out the cooked egg yolks.
  5. Place egg yolks in a bowl and egg whites on a plate.
  6. 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.
  7. Mix together until smooth. Scoop into a plastic sandwich bag and pipe into the egg white shells.
  8. Top the deviled eggs with chopped bacon and toasted panko.

Find it online: https://mylifeafterdairy.com/avocado-deviled-eggs/