Make this: Chef Dale MacKay's avocado-lime-cumin devilled eggs recipe

On October 9th, celebrate World Egg Day with this savoury and spicy devilled eggs recipe from Top Chef Canada winner Dale MacKay.

Chef Dale MacKay's avocado-lime-cumin devilled eggs recipe

Serves 4

Preparation time 5 minutes

Cooking time 15 minutes


  • 4 eggs
  • ½ ripe avocado
  • ¼ tsp ground cumin
  • 1 ½ tsp lime juice
  • 2 Tbsp mayo
  • ⅛ tsp salt (or to taste)
  • ½ Tbsp chopped fresh cilantro
  • ⅛ tsp smoked paprika


  1. Place eggs in the bottom of a pot so they all lay flat. Cover with water 2 inches above the eggs. Place on medium-high heat.
  2. Once it comes to a soft boil, cover and lower heat for 1 minute. After a minute, remove from heat and let sit for 14 minutes.
  3. Place under cold water and let run for 1 minute.
  4. Peel eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a medium sized bowl with all other ingredients, except for the paprika and cilantro. Whip ingredients together with a whisk until the mixture is a smooth consistency.
  5. Put mix in a piping bag with a star tip or a tip of your choice. Pipe mixture into your 8 egg white halves. Dust with paprika and cilantro. Serve immediately after you build them.