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Avocado Deviled Eggs

Image of Avocado Deviled Eggs

View for variety. Go beyond your typical, grilled meats and go-to beers by adding some surprises to your spread. Explore exotic spices, wine pairings or try a devilishly delicious spin on a classic dish.

Recommended Wine Pairing
  • Santa Barbara Pinot Noir
  • 6 Eggland’s Best* eggs, hard boiled
  • 2 ripe Mission* avocados
  • 1 Tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1/4 tsp. ground pepper
  • For garnish: 2 slices cooked bacon, crumbled and 2 scallions, chopped

*For more information, visit and

  • Cut 1 avocado; pit and peel and cut into 1/2” cubes and set aside. Pit and peel remaining avocado, and mash in a food processor bowl.
  • Peel eggs and cut in half lengthwise; remove yolks and set whites aside.
  • Add yolks to food processor bowl with avocado. Add mustard, lemon juice and pepper; blend until smooth
  • Spoon filling into egg whites and garnish with 1 avocado cube, scallions and crumbled bacon. Place eggs on a platter, cover and store in refrigerator for at least 1 hour before serving.