Introduction
You’ve just found the ultimate twist on a classic appetizer. These Bacon Avocado Deviled Eggs replace the traditional mayo with creamy avocado and add a smoky crunch from crisp bacon. They’re a richer, fresher, and utterly irresistible take that’s perfect for any gathering.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 deviled egg halves
Ingredients
- 6 eggs ((hard-boiled and peeled))
- 1 avocado ((cut in half and pitted))
- 1 tablespoon lime juice ((fresh squeezed))
- 1 teaspoon dried cilantro
- 1/4 teaspoon salt ((or to taste))
- 1/8 teaspoon black pepper ((or to taste))
- 3 slices bacon ((cooked, 2 finely chopped, 1 roughly chopped))
- 1/4 teaspoon smoked paprika
Instructions
- Prepare your hard-boiled eggs. Once they are cooked, cooled, and peeled, slice each egg in half lengthwise.
- Gently remove the yolks and place them in a medium mixing bowl. Arrange the empty egg white halves on a serving platter.
- Scoop the flesh of the avocado into the bowl with the egg yolks. Use a fork to mash the avocado and yolks together until very smooth and well combined.
- Add the lime juice, dried cilantro, salt, and black pepper to the avocado-yolk mixture. Stir until everything is fully incorporated and the mixture is creamy.
- Fold in the 2 slices of bacon that have been finely chopped.
- Spoon or pipe the filling mixture evenly into the cavities of the 12 egg white halves.
- Garnish each deviled egg with a pinch of smoked paprika and a few pieces of the remaining roughly chopped bacon slice.
Variations
- Add a Kick: For a spicy version, add a few dashes of hot sauce or a pinch of cayenne pepper to the filling mixture.
- Elegant Piping: For a more refined look, spoon the filling into a piping bag fitted with a star tip and pipe it into the egg whites.
- Serving Style: Instead of filling individual halves, chop the egg whites and fold them into the avocado-yolk mixture to create a deviled egg “dip” served with crackers or toast points.
- Garnish Twist: Sprinkle the top with extra dried cilantro or a tiny flake of sea salt in addition to the paprika and bacon.
Tips for Success
- For a perfectly smooth and lump-free filling, press the avocado and yolk mixture through a fine-mesh sieve after mashing.
- To prevent the avocado from browning, prepare and serve these deviled eggs the same day. The lime juice will help, but they are best fresh.
- If your filling seems too thick, you can add an extra teaspoon of lime juice to loosen it to your preferred piping or spooning consistency.
- For easy-peel hard-boiled eggs, use slightly older eggs and shock them in an ice bath immediately after boiling.
Storage & Reheating
Store leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 1 day. The avocado will begin to oxidize and brown slightly after that. These are meant to be served cold and should not be reheated.
FAQ
Can I make these ahead of time?
You can hard-boil the eggs and cook the bacon up to 2 days in advance. However, for the best color and freshness, assemble the deviled eggs no more than 2-3 hours before serving.
Why is my avocado filling turning brown?
Avocados oxidize when exposed to air. The lime juice slows this down significantly. To minimize browning, press plastic wrap directly onto the surface of the filling if you need to store it briefly before assembling.
Can I use fresh cilantro instead of dried?
Yes, you can substitute about 1 tablespoon of finely chopped fresh cilantro for the dried cilantro.
What’s the best way to cook bacon for this recipe?
Baking your bacon on a sheet pan at 400°F (200°C) for 15-20 minutes yields flat, evenly crisp strips that are easy to chop.
My filling is a bit runny. How can I fix it?
If your avocado was very ripe, the filling can be softer. You can chill it in the refrigerator for 20-30 minutes to help it firm up before filling the eggs.
Can I double this recipe?
Absolutely! Simply double all the ingredients. You may need to use a larger bowl for mixing the filling.
