By I was a long-time deviled egg hater, that is, until I realized I just needed to make them how I want them! And that means taking my favorite avocado toast and turning it into a portable version with these avocado toast deviled eggs. You only need 8 ingredients, and you've got a party-worthy dish that can also be stored and enjoyed as one of our easy protein snack recipes!
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If there is one thing I avoid at every gathering, it's deviled eggs, hard-boiled eggs, egg salad, anything of the sort. But they are a great source of protein, so I set out on a mission to make deviled eggs I love, enjoy, and genuinely crave.
After numerous rounds of testing and Dan's help, we nailed this recipe that turns my favorite breakfast into a portable version. Let me introduce you to avocado toast deviled eggs! They are bursting with flavor and protein with a bit of balsamic to brighten them up and golden brown lemony panko bread crumbs for crunch.
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wait on the breadcrumbs
If you won't be serving these deviled eggs right away, please, please, please wait to add the bread crumbs. You can simply toast them and store them in a jar at room temperature until right before serving. Then plate the eggs either for your party or your own plate and top with your still crispy bread crumbs.
key ingredients & swaps
See the recipe card for quantities and full ingredient list.
- Eggs: We have made this recipe with both hard-boiling our own eggs (see instructions below) and with store-bought hard-boiled eggs. Both work fine. If you have extra eggs from this recipe, I suggest trying our protein chocolate mousse recipe!
- Avocado: For the avocado, it's uber important that it's ripe and soft; otherwise, it's a pain to mash.
- Balsamic glaze: Not to be confused with balsamic vinegar, this is sweeter and less acidic than the vinegar. We tested this recipe with both and picked the glaze in a blind taste test every time.
- Panko breadcrumbs: These are larger than traditional breadcrumbs, resulting in a much better crunch.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
tried and true hack for hard-boiling eggs
Dan took the lead on this part of the recipe, testing various hacks for hard-boiling and peeling eggs. He found that the easiest way to cook them, which resulted in the easiest peeling experience, is to boil the water first, then add the eggs. Don't bring the water to a boil with the eggs in it.
step by step: tips to nail these deviled eggs every time
Be sure to scroll to the recipe card for the full recipe!
- Scooping out the yolk: This is probably the trickiest part of the recipe because you have to use a delicate touch. Just a small spoon works best for popping them out!
- Mash: When mashing, I found it easiest to mash the yolks first, then mash the avocado, then add everything else and mix. And always taste and adjust the salt to your liking!
- Pipe the filling: When filling, you can just spoon it into the eggs. However, for less mess and prettier presentation, consider putting the filling into a ziplock bag with the tip cut off to pipe it into the eggs.
quick recipe video
how to store & meal prep it
If you take one thing away from this section, let it be that you should leave the breadcrumbs off until just before eating! The nice crispy crunch will make them feel fresh every day.
The eggs themselves will last about 3 days in the fridge in an airtight container, and the bread crumbs should be stored at room temperature, either in an open bowl or with a lid after they have completely cooled. Otherwise, they will get soggy from the steam.
Recipe
Avocado Toast Deviled Eggs
Ingredients
- 6 hard-boiled eggs
- 1 avocado (small, ripe)
- 3 tablespoon Greek yogurt (plain, non-fat)
- ½ teaspoon Balsamic glaze
- ¼ cup panko breadcrumbs (plain)
- 1 tablespoon avocado oil (or olive oil)
- ½ teaspoon salt
- 1 clove garlic (grated)
- 1 lemon (zest only)
Before you start!
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Instructions
- Cut your 6 hard-boiled eggs in half. We prefer to use store-bought hard-boiled eggs because they're easy. If you prefer to hard-boil your own, see notes below.
- Scoop out the yolk using a spoon and put all the yolks in a medium-sized bowl. Add the 1 avocado, 3 tablespoon Greek yogurt, ½ teaspoon salt, 1 clove garlic, and ½ teaspoon Balsamic glaze to the bowl with the yolks. Use the back of a fork to mash up the avocado and yolks, and then stir it all together to combine
- Heat 1 tablespoon avocado oil in a small pan on the stove. Toast ¼ cup panko breadcrumbs for roughly 5 minutes, stirring frequently. Don't leave this! It will burn!Once toasted, zest 1 lemon with the bread crumbs and rub together with your hands until it become fragrant.
- Fill each empty egg white with the avocado filling. You can use a spoon to do this. If you want to them to look fancy, then use a piping bag for precise filling! Once filled, top with the toasted breadcrumbs and more salt if desired. Then, enjoy.
Video
Notes
- Fill a large pot with enough water such that when you add eggs to it you'll have about 1" of water covering the eggs.
- Bring the pot of water to a boil on the stove.
- Once boiling, carefully add the eggs to the pot. I do this using a large spoon.
- Reduce heat to a gentle boil (you want some bubbles, but not a roaring boil) and cook eggs for 13 minutes. While cooking, prepare a large bowl with water and ice.
- After 13 minutes, carefully transfer eggs to ice bath for at least 5 minutes of chilling.
- To peel, give them a nice tap all around on the counter to loosen the shell a bit. Then, peel away!
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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