Avocado Bacon Deviled Eggs

Avocado Bacon Deviled Eggs

Avocado Bacon Deviled Eggs

I love deviled eggs, but have to admit that I don’t make them very often.  I’m not sure why I don’t.  They are not hard to make, not at all.  They are loaded with protein, and you can completely transform the egg yolk with creative ingredients for a tasty treat as a snack or a special holiday add-on.  But not everyone in my household loves deviled eggs the way I do.  So I get a little selfish and make them for Easter dinner every year just so I can have them, even if no one else appreciates them the way I do.  This particular family heirloom recipe makes its appearance most years because they are the best.

Avocado Bacon Deviled Eggs 2

My mother loved serving this recipe, as it combines everyone’s favorite ingredients:  avocado and bacon (see my Bacon Avocado Tomato Toast post to learn more about our family’s addiction to avocado and bacon. YUM!)  If you’re not a deviled egg fan, you need to try these.  I think you’ll definitely have a change of mind.  If you’re looking for a sure proof method for boiling eggs, click HERE.

Avocado Bacon Deviled Eggs 1

Breaking tradition for once, I brought my eggs to our most recent book club at my friend Angie’s home.  She is so completely creative and put together the most darling tables for us.  Take a look at her fresh boughs of forsythia and flowering plum mingled among candy eggs cradled in spring nests.  We dined on delicious vegetable frittata, fresh green salad with roasted corn and feta, fabulous scones, roasted vegetables and quinoa bowl and a most fantastic “bunny cake” full of layers of vanilla and chocolate pudding, coconut and whipped cream.  What a treat!  Such a fun day with darling ladies I am proud to know and love.

Easter Table 1 Easter Table 2

Avocado Bacon Deviled Eggs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: one dozen eggs

  • Avocado Bacon Deviled Eggs
  • 6 large hard boiled eggs, peeled
  • 1/4 cup olive oil mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 Tbsp finely diced red onion
  • 1 medium avocado, diced
  • 4-5 slices center-cut bacon, cooked and crumbled
  • 1/4-1/2 tsp sea salt, as desired
  • Paprika
  • Italian-leaf parsley sprigs
  1. Slice eggs in half lengthwise and scoop yolks into a small bowl, reserving egg white halves for later.
  2. Add mayonnaise, mustard, avocado, bacon and salt to the yolks and stir with a fork.
  3. Spoon a heaping tablespoon of yolk mixture into each egg white half.
  4. Sprinkle with paprika and garnish with parsley sprig.
  5. Cover and chill until ready to serve.



  1. Rita Smith says:

    I have made these before and they are fab! Also I added a tsp of picante sauce and cumin to give them a ” Tex mex” twist. Delicious and filling!

    • Karen says:

      Hi Rita: You and me both. I was just talking about these scrumptious little bites to a patient today. They were excited to try them. I love your “spicy” add-ins. Good idea!

Leave a Reply