Deviled Eggs 3 Ways (Pesto, Smoky Bacon, Avocado)

Deviled Eggs 3 Ways (Pesto, Smoky Bacon, Avocado)
  • 20M Total Time

  • 10M Prep Time

  • 9 Ingredients

  • 6 Servings

Ingredients and Directions


  1. Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).

  2. Crack egg shells and carefully peel under cool running water, dry.

  3. Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).

  4. To one bowl, mash yolks with avocado, stir in cilantro and lemon juice; season with salt and pepper, to taste.

  5. To another bowl, mash yolks with 2 tbsp mayonnaise and pesto.

  6. To another bowl, mash yolks with  2 tbsp mayonnaise, chipotle, and 1 tbsp bacon.

  7. Pipe the yolk mixture into the egg whites.


  • 12 eggs
  • 1/2 avocado
  • 1 tbsp. chopped cilantro
  • 1/2 tbsp. lemon juice
  • 4 tbsp. mayonnaise
  • 1/2 tbsp. pesto
  • 1/2 tsp. chipotle hot sauce (to taste)
  • 1 tbsp. chopped fully cooked bacon
  • to taste Salt and pepper

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.