Avocado Toast Deviled Eggs

A close-up of deviled eggs on a reddish-brown tile surface, with a creamy yellow-green filling and sprinkled with crumbs and seasoning. Other deviled eggs are slightly out of focus in the background.

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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 a great lunch or snack for yourself.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 253kcal

Author: Mika Kinney

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

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

Notes: Grate your garlic clove as small as you can using a microplane grater. This will ensure the garlic is fully incorporated! Otherwise, just mince them really, really small.

How to hard-boil eggs:

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!

For traveling: Toast the bread crumbs but keep them separate. Top the deviled eggs with the bread crumbs right before serving.

Storage: These will last for 3 days in the fridge without the breadcrumb topping. Just toast the breadcrumbs and store at room temperature. Then you can use them whenever you want to eat the leftover eggs!

Nutrition