Make Ahead

"Little Green Devils" Deviled Eggs

October  4, 2022
0 Ratings
  • Makes 16 green deviled eggs
Author Notes

This is a festive addition to a table of finger food. There are several "green eggs" recipes to be found, but I added a few surprise ingredients. You can hard boil the eggs in advance and then put the deviled eggs together before serving. There is a good amount of lime juice in the egg and avocado filling, but there will be discoloration if they are prepared too soon before serving. Add the cayenne pepper to the top of the eggs at the last minute. You can multiply or divide this recipe easily. —Bevi

What You'll Need
  • 8 hard boiled eggs - use your own best method - sliced lengthwise and the yolks removed
  • 4 strips very crispy bacon, finely crumbled
  • 1 ripe avocado, chopped in medium chunks
  • 2 teaspoons Dijon mustard
  • 4 teaspoons mayonnaise
  • 4 teaspoons fresh lime juice
  • 4 dashes cayenne pepper, plus more for decorating the deviled eggs
  • sea salt and ground pepper to taste
  • 8 cherry tomatoes; halved crosswise
  • 16 small pieces of crumbled feta or blue cheese to fill the tomato halves
  1. Place the hard boiled egg yolks, the chopped avocado, Dijon mustard, mayonnaise, lime juice, and cayenne pepper into a large glass bowl. With a potato masher combine all the ingredients to make an almost smooth filling. Then use a fork to further pulverize the bits of yolk and avocado. Add salt and pepper to taste. The filling does not have to be completely smooth! Use a small spatula to scoop the filling into a pastry bag to pipe into the egg whites, or use a large Ziploc bag with a corner tip cut off after you fill the bag.
  2. Place the equivalent of 1/4 strip of bacon into the well of each egg white.
  3. Pipe the filling into each egg white. Try to hide the bacon bits.
  4. Gently squeeze the juice and seeds out of each tomato half. Then, press a cheese crumble into each tomato half. Carefully place the cheese-filled tomatoes atop each deviled egg.
  5. Sprinkle the little green devils with more cayenne pepper if you would like. I like lots of cayenne, but you be the judge.

See what other Food52ers are saying.

  • Midge
  • aargersi
  • boulangere
  • lapadia
  • Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

10 Reviews

Midge June 16, 2012
Love these! And what a great name.
Bevi June 16, 2012
Hah! Thanks so much Midge! It just seemed like the name was fitting!
aargersi June 16, 2012
You know if I tried hard enough I could eat the whole batch and not share at all - LOVE!!!!
Bevi June 16, 2012
I hate 4 in one sitting and another 4 an hour later. That would still leave you half I would be willing to share!
Bevi June 16, 2012
Excuse me I ate 4 and did not hate it!
boulangere June 15, 2012
I LOVE green eggs said Sam I Am!
Bevi June 15, 2012
Try them! Try them! And you may......
boulangere June 15, 2012
Oh I fully intend to!
lapadia June 15, 2012
Hmmm, devils in the kitchen, it takes one to know one!! :)
Bevi June 15, 2012