A seriously delicious deviled egg upgrade: avocado bacon deviled eggs swap the mayo for mashed avocado and add a salty crunch of crispy bacon. Twelve eggs, one ripe avocado, crumbled bacon, and a little Dijon make a filling that's rich without any mayo at all. Chill them for 30 minutes and watch the platter empty.
A Seriously Delicious Deviled Egg Upgrade
Tired of the same old deviled eggs? It’s time for a serious flavor upgrade! We’re swapping out the mayo for rich, creamy avocado and adding an irresistible salty crunch with crispy bacon. These Avocado Bacon Deviled Eggs are not only incredibly delicious but also packed with healthy fats and protein, making them the perfect keto-friendly appetizer for your next get-together. Get ready for them to disappear in minutes!
Ingredients
• 12 large eggs
• ½ cup / 115g (4.1 oz) mashed avocado, from about 1 large avocado
• 4 slices bacon, cooked and crumbled
• 2 tbsp / 15g (0.53 oz) shredded cheddar cheese, optional
• 1 tbsp / 15g (0.53 oz) Dijon mustard
• Salt and freshly ground black pepper, to taste
• Paprika or fresh chives, for garnish
Instructions
1. Directions1. Place eggs in a single layer in a large saucepan and cover with cold water by at least 1 inch. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.2. While the eggs cook, place bacon in a skillet over medium heat. Cook until brown and crispy, turning occasionally. Transfer the bacon to a paper towel-lined plate to drain, then crumble or chop finely.3. After 10-12 minutes, carefully drain the hot water and transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs and slice them in half lengthwise.4. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter. Add the mashed avocado, crumbled bacon, cheddar cheese (if using), and Dijon mustard to the bowl with the yolks. Mash with a fork until smooth and creamy. Season with salt and pepper to taste.5. Spoon or pipe the yolk mixture evenly into the egg white halves. Garnish with a sprinkle of paprika or fresh chives. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutritional Information
• Per serving (2 halves):
• Calories: 114 kcal
• Fat: 9.1g
• Protein: 7.5g
• Carbohydrates: 1.5g
• Fiber: 0.7g
Pro Tips
• For an ultra-smooth filling, press the yolk mixture through a fine-mesh sieve or give it a quick pulse in a mini food processor.
• To make peeling easier, use eggs that are at least a week old. The ice bath after cooking also helps the shell separate cleanly from the white.
• For a professional look, transfer the filling to a piping bag with a star tip (or a zip-top bag with the corner snipped off) to neatly fill the egg whites.
• To prevent the avocado from browning, add a small squeeze of lime or lemon juice to the yolk mixture and press plastic wrap directly onto the surface of the filling if making ahead.
FAQ
Q: Are these deviled eggs keto-friendly
A: Yes, these Avocado Bacon Deviled Eggs are perfect for a keto diet. By using avocado instead of mayo, they are packed with healthy fats and protein, containing only 1.5g (0.05 oz) of carbohydrates per serving.
Q: How do I keep the avocado filling from turning brown
A: To prevent the avocado from browning, add a small squeeze of lime or lemon juice to the yolk mixture. If you’re making them ahead of time, press plastic wrap directly onto the surface of the filling before refrigerating.
Q: Can I make these deviled eggs ahead of time
A: Absolutely. The recipe recommends refrigerating them for at least 30 minutes before serving to allow the flavors to meld. Just be sure to cover them properly to keep the filling fresh.
Q: What makes the filling so creamy without mayonnaise
A: The creaminess in this recipe comes from using rich, mashed avocado as a substitute for mayonnaise. For an even smoother, ultra-creamy texture, you can press the yolk mixture through a fine-mesh sieve or use a mini food processor.
Pro Tips
- For an ultra-smooth filling, press the yolk mixture through a fine-mesh sieve or give it a quick pulse in a mini food processor.
- Use eggs that are at least a week old — they peel more easily, and the ice bath after cooking helps the shell separate cleanly from the white.
- Transfer the filling to a piping bag with a star tip, or a zip-top bag with the corner snipped off, for a neat professional finish.
- To keep the avocado filling green, add a small squeeze of lime or lemon juice to the yolk mixture; if making ahead, press plastic wrap directly onto the surface before refrigerating.
- Refrigerate the filled eggs for at least 30 minutes before serving so the flavors can meld.
Frequently Asked Questions
Are these deviled eggs keto-friendly?
Yes — avocado replaces the mayo, so each serving of two halves carries healthy fats and protein with only about 1.5 g of carbohydrates.
How do I keep the avocado filling from turning brown?
Add a small squeeze of lime or lemon juice to the mixture, and press plastic wrap directly onto the surface of the filling when storing.
Can I make these deviled eggs ahead of time?
Yes — the recipe actually recommends chilling them for at least 30 minutes before serving. Just cover them properly to keep the filling fresh.
What makes the filling so creamy without mayonnaise?
Rich mashed avocado does the work of the mayo. For an even smoother texture, pass the yolk mixture through a fine-mesh sieve or use a mini food processor.
Recipe card below.
More Recipes You’ll Love
- Grandma’s Classic Meringues (Keto Version)
- Homemade Slow Cooker Beef Bone Stock
- The Ultimate Slow Cooker Crème Brûlée
A Seriously Delicious Deviled Egg Upgrade: Avocado Bacon Deviled Eggs
Ingredients
Method
- Directions1.
- Place eggs in a single layer in a large saucepan and cover with cold water by at least 1 inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes. 2.
- While the eggs cook, place bacon in a skillet over medium heat.
- Cook until brown and crispy, turning occasionally.
- Transfer the bacon to a paper towel-lined plate to drain, then crumble or chop finely. 3.
- After 10-12 minutes, carefully drain the hot water and transfer the eggs to an ice bath to cool completely.
- Once cooled, peel the eggs and slice them in half lengthwise. 4. Gently scoop the yolks into a medium bowl.
- Place the egg white halves on a serving platter.
- Add the mashed avocado, crumbled bacon, cheddar cheese (if using), and Dijon mustard to the bowl with the yolks. Mash with a fork until smooth and creamy.
- Season with salt and pepper to taste. 5. Spoon or pipe the yolk mixture evenly into the egg white halves.
- Garnish with a sprinkle of paprika or fresh chives.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
