Go Back
Print
A top down picture of avocado deviled eggs on a green plate on a white counter.

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!

Course Appetizer, Snack
Cuisine American
Keyword Avocado, Bacon, Deviled Eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 deviled eggs

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

  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.