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Crunchy Avocado Deviled Eggs with Dill Pickle & Potato Chip Topping

Classic deviled eggs get a creamy avocado twist and a satisfying crunch with crushed potato chips and tangy dill pickle bits for a flavorful snack.
Print Recipe
Prep Time 20 mins
Cook Time 10 mins

Ingredients
  

  • 6 large eggs
  • 1/2 medium avocado, ripe
  • 2 tablespoons dill pickle, finely chopped
  • 1/2 cup potato chips, crushed
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off heat and cover for 10 minutes.
  • Transfer eggs to a bowl of ice water and cool completely, about 5 minutes.
  • Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
  • In the bowl with yolks, add the avocado, chopped dill pickle, mustard, salt, and pepper. Mash until smooth and well combined.
  • Spoon or pipe the avocado-yolk mixture back into the egg white halves.
  • Sprinkle the crushed potato chips generously over the filled eggs for a crunchy topping.
  • Serve immediately for maximum crispiness and enjoy as a tasty appetizer or snack.