Avocado Deviled Eggs With Bacon

But, you don’t have to wait to gather a large group of family and friends together to taste test these Avocado Deviled Eggs. They’re also perfect for snacking, lunch, or even a great addition to the brunch table. When you find yourself with leftover colored Easter eggs, this is the perfect recipe to put them to use.

Deviled eggs are a classic appetizer that never disappoints. But, what to do when you want to try a different spin on a classic? Well, bacon just makes everything better! And, I just happen to be a huge avocado fan. The avocado adds a creaminess blending perfectly with the eggs, while the bacon brings crunch and a decadent smoky flavor.

There’s a reason deviled eggs are considered a classic appetizer. They’re perfect for nearly any occasion—holidays, cookouts, potlucks, birthday parties, etc. They’re also super easy to make, and pretty healthy for you. Yes, the bacon is a little indulgent, but Avocado Deviled Eggs are low carb, high protein, and contain healthy fats from the avocado.

FAQS:

Can I make deviled eggs without mayo?While the mayonnaise does add a distinct flavor, you can definitely skip it when making deviled eggs if you prefer. Simply add more of the Greek yogurt. Avocado is also a great way to add creaminess to deviled eggs without the need for mayo.

How many deviled eggs per person?While some people may eat more or less, plan on about 2 deviled eggs (1 whole egg) per person.

Can I prep deviled eggs ahead of time?You can definitely cook the eggs and bacon the day before. In fact, I recommend it. You can also peel the eggs the day before, but make sure to keep them sealed well in an airtight container in the refrigerator. I don’t recommend making the avocado egg filling ahead of time as avocados have a tendency to brown with prolonged exposure to air.

DEVILED EGGS WITH AVOCADO AND BACON INGREDIENTS:

• Eggs: I used large eggs for this recipe.
• Bacon: Brings that smoky flavor to the dish.
• Dijon mustard: Adds a little kick to the eggs.
• Avocado: Adds a perfect creamy texture to the eggs.
• Greek yogurt: It has more tang than sour cream.
• Mayonnaise: I like to use avocado oil mayonnaise, but if you don’t like mayo, you can simply omit it from this recipe. It’s not entirely necessary with the creaminess of the avocado.
• Chives: Adds both color and flavor.
• Smoked paprika: Provides a bit more smoky flavor while making the finished eggs pretty.

HOW TO MAKE DEVILED EGGS:

• Boil the eggs, and cool completely before peeling.
• While the eggs are cooking, cook the bacon. You want it pretty crispy since you will be crumbling it.
• Cut the eggs in half, and scoop out the hard yolks into a mixing bowl. Place the egg whites on a serving tray or plate.
• Scoop out half the avocado, add it to the bowl with the yolks, and mash together with a fork.
• Measure out the remaining ingredients, except the smoked paprika, and add them to the bowl.
• Crumble the bacon into the bowl, and mix all ingredients together well.
• Scoop (or pipe) the deviled egg mixture back into the egg whites, and sprinkle each with the smoked paprika. Use a little more or less according to your liking. I don't actually measure it; I just sprinkle from the jar.
• Refrigerate the eggs until ready to serve.

SERVING SUGGESTIONS:

• If you’d like cook an extra strip of bacon so there are extra bacon bits to sprinkle on top of the eggs.
• I like to chop some extra chives to have some for sprinkling on the deviled eggs for added color.
• If you find yourself with leftover deviled eggs (highly unlikely), chop them up, and turn them into egg salad. Delicious as a sandwich or topping for breakfast toast.

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INGREDIENT SUBSTITUTIONS:

• Bacon: You can also use turkey bacon.
• Greek yogurt: Sour cream works just as well.
• Mayonnaise: Omit if you don’t like it.
• Dijon mustard: Any mustard you like will work in this recipe. Horseradish mustard is also a delicious option.
• Chives: Chopped green onion will also work. You could even try a different herb such as cilantro, parsley, or dill.
• Lemon juice: Lime juice works just as well.
• Make it dairy free: Simply omit the Greek yogurt and add a little more avocado or mayonnaise.

RECIPE NOTES:

• This recipe was originally published on September 30, 2016 but has been updated with new photos and recipe tips to improve the reader experience.
• I like to boil and peel the eggs the day before I make this recipe. Simply keep the eggs refrigerated in an airtight container until ready to use.
• Baking the bacon on a parchment lined baking sheet makes cleanup a breeze without all the grease splatter from stovetop cooking. This can also be done the day before assembling the eggs.
• Tip: Use kitchen shears to quickly snip chives instead of chopping.

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