Ingredients
- Eggs: 2 large eggs, hard-boiled (4 oz / 114g)
- Mayonnaise: 1 tbsp. (0.5 oz / 14g)
- Mustard: 0.25 tsp. (0.04 oz / 1.2g)
- Lemon Juice: Freshly squeezed from 0.125 of a lemon, about 1 tbsp. (0.5 oz / 15g)
- Garlic Powder: 0.25 tsp. (0.02 oz / 0.7g)
- Salt: 0.125 tsp. (0.01 oz / 0.3g)
- Smoked Paprika: 0.125 tsp. (0.01 oz / 0.3g)
- Avocado: 0.25 cup diced (1.3 oz / 37g)
- Bacon: 2 slices, chopped into 16 small pieces (0.5 oz / 14g)
Step-by-Step Guide
- Fry the chopped bacon (0.5 oz / 14g) in a skillet over medium heat for exactly 3 minutes until it begins to crisp.
- Add the diced avocado (1.3 oz / 37g) to the skillet, lower the heat, and fry for an additional 3 minutes alongside the bacon.
- Slice the 2 boiled eggs (4 oz / 114g) in half lengthwise and carefully scoop out the cooked yolks into a separate, clean bowl.
- Combine the egg yolks, 1 tbsp. (0.5 oz / 14g) mayonnaise, 0.25 tsp. (0.04 oz / 1.2g) mustard, 1 tbsp. (0.5 oz / 15g) lemon juice, 0.25 tsp. (0.02 oz / 0.7g) garlic powder, and 0.125 tsp. (0.01 oz / 0.3g) salt in the bowl, stirring well until the mixture is completely smooth.
- Scoop the smooth mayonnaise mixture evenly into the hollowed-out whites of the egg halves.
- Top each filled egg with the warm bacon and avocado mixture, then finish by sprinkling 0.125 tsp. (0.01 oz / 0.3g) smoked paprika over the top before serving.
Nutritional Information (Per Serving)
- Calories: 342 kcal
- Carbs: 6 g
- Protein: 16 g
- Fat: 30 g
Chef's Pro Tips
- The Perfect Peel: Drop your freshly boiled eggs directly into an ice water bath for 5 minutes. This shocks the egg and pulls the membrane away from the shell, guaranteeing a smooth, effortless peel without tearing the egg whites.
- Manage the Bacon Fat: After frying the bacon for the initial 3 minutes, drain off the excess rendered fat from the skillet before adding your avocado. A little grease adds flavor, but too much will make your topping soggy.
- Pipe for a Professional Look: Instead of spooning the yolk and mayonnaise mixture into the egg whites, scoop it into a zip-top sandwich bag. Snip off a small bottom corner and pipe the filling into the eggs. It is faster, cleaner, and looks like it came straight out of a restaurant kitchen.
- Play with Temperatures: While traditional deviled eggs are served strictly cold, these are incredible when served immediately. The contrast between the cool, creamy egg base and the warm, freshly fried bacon-avocado topping is fantastic.
Frequently Asked Questions (FAQ)
Can I make Bacon Avocado Stuffed Eggs ahead of time? You can prep the base components ahead of time, but you should not assemble them entirely. You can hard-boil the eggs and prepare the yolk-mayonnaise mixture up to 2 days in advance (store them separately in the fridge). Wait to fry the bacon and avocado and assemble the eggs until just before serving so the bacon remains crispy and the avocado stays fresh.
Are these stuffed eggs keto-friendly? Yes, they are highly keto-compatible! With 30g of fat, 16g of protein, and only about 6g of carbohydrates per serving, this recipe fits perfectly into a ketogenic, low-carb, or gluten-free diet plan.
How do I keep the avocado from turning brown? The freshly squeezed lemon juice mixed into the yolk base acts as a natural antioxidant, which helps preserve the color of the dish. Additionally, quickly searing the avocado with the bacon slightly alters its texture and helps it hold up a bit better at room temperature than raw avocado.
What is a good substitute for mayonnaise in this recipe? If you prefer not to use mayonnaise, you can easily substitute it with an equal amount (1 tablespoon or 14g) of full-fat plain Greek yogurt or sour cream. It will give the yolk filling a slightly tangier, brighter flavor while keeping the rich and creamy texture you want.
