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A Seriously Delicious Deviled Egg Upgrade: Avocado Bacon Dev – vegetarian recipe
Stav Kogan

A Seriously Delicious Deviled Egg Upgrade: Avocado Bacon Deviled Eggs

A keto-friendly deviled egg recipe that swaps mayo for creamy avocado and adds a salty crunch with crispy bacon. The perfect low-carb appetizer for any get-together.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 serving
Calories: 114
Ingredients Method Nutrition

Ingredients
  

  • 12 large eggs
  • ½ cup (115 g / 4.1 oz) mashed avocado, from about 1 large avocado
  • 4 slices bacon, cooked and crumbled
  • 2 tbsp (15 g / 0.53 oz) shredded cheddar cheese, optional
  • 1 tbsp (15 g / 0.53 oz) Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Paprika or fresh chives, for garnish
  • 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.

Method
 

  1. Directions1.
  2. Place eggs in a single layer in a large saucepan and cover with cold water by at least 1 inch.
  3. Bring the water to a rolling boil over high heat.
  4. Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes. 2.
  5. While the eggs cook, place bacon in a skillet over medium heat.
  6. Cook until brown and crispy, turning occasionally.
  7. Transfer the bacon to a paper towel-lined plate to drain, then crumble or chop finely. 3.
  8. After 10-12 minutes, carefully drain the hot water and transfer the eggs to an ice bath to cool completely.
  9. Once cooled, peel the eggs and slice them in half lengthwise. 4. Gently scoop the yolks into a medium bowl.
  10. Place the egg white halves on a serving platter.
  11. 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.
  12. Season with salt and pepper to taste. 5. Spoon or pipe the yolk mixture evenly into the egg white halves.
  13. Garnish with a sprinkle of paprika or fresh chives.
  14. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Calories: 114kcalCarbohydrates: 1.5gProtein: 7.5gFat: 9.1g

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