Easter Deviled  Egg Baskets

These little beauties are fantastic for Easter! Also, for pretty much any gatherings, or special occasions, as well as for breakfast or lunch box packing.


– 6 large eggs – 2 ripe avocados – 2 tbsp mayonnaise – 2 tbsp sour cream – 1 tsp yellow mustard – 1/4 tsp salt – 1/4 tsp black pepper – 4 strips bacon, cooked and crumbled – Fresh parsley leaves, chopped, for garnish



12 servings

45 mins

Step 1

Boil the eggs for 10 minutes, then let them cool before peeling and slicing them in half lengthwise.

Step 2

Remove the yolks from the eggs and put them in a mixing bowl.

Step 3

Cut the avocados in half, remove the pits, and scoop out the flesh into the bowl with the egg yolks.

Step 4

Add mayonnaise, sour cream, mustard, salt, and black pepper to the bowl. Mash the ingredients together with a fork or use a mixer until the mixture is smooth and creamy.

Step 5

Spoon the mixture into the egg white halves, dividing it evenly among them. Top each egg half with crumbled bacon and chopped parsley.

Step 6

Serve chilled.