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Deviled Eggs 3 Ways

Preparation 10 Cook Time 25

Deviled Eggs 3 Ways for all your holiday get-togethers


  • 1 dozen large eggs
  • 2 avocados, diced
  • 1 roma tomato, diced
  • ½ tsp cumin
  • 2 tsp lime juice
  • Kosher salt, to taste
  • 1 jalapeno, diced
  • ½ yellow bell pepper, diced
  • Cilantro, for garnish


Place the eggs in a large saucepan and fill with water until it reaches roughly 1” above eggs. Cover and heat over medium-high heat until it reaches a rolling boil. Turn off heat and set a timer for 20 minutes to allow eggs to continue cooking. After the 20 minutes, remove eggs from saucepan and place in an ice water bath for 5 minutes. Remove one egg at a time and peel the shell off the egg. Place shelled egg in a bowl and discard shell. Repeat with remaining eggs. Cut all eggs down the middle and remove the yolk into a separate bowl. Place the egg white halves rounded side down on a plate. With each variety of deviled eggs, mash egg yolk with a fork and mix remaining ingredients into the egg yolk mixture (EXCEPT FOR THE AVOCADO and BACON DEVILED EGGS: mix in all ingredients except for the avocado and bacon. Once all remaining ingredients are mixed in, spoon mixture into egg halves and top with avocado and bacon). Once all ingredients are mixed in, spoon mixture into egg halves and garnish with parsley, cilantro or bacon and avocado.

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