Published . Last updated by Lauren Vavala Harris
Bacon Avocado Deviled Eggs are a delicious appetizer or side dish. Filled with creamy avocado and topped with smoky bacon and paprika, these deviled eggs are perfect for entertaining all year round!
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There are so many ways to make a deviled egg. I almost always make traditional deviled eggs. It was a staple growing up, and I really love them. But, since re-starting a keto or low carb diet, my egg intake has drastically increased.
To be perfectly honest, I’m getting a little tired of regular deviled eggs.
Because I know that avocados are full of healthy fats, I decided to go out of my comfort zone a bit and add some to my deviled egg mix. A little bacon to top them off makes for the perfect flavor combination!
Why This Recipe Works
- Bacon and avocado are two very popular ingredients that just so happen to taste really good together! They give a unique taste to this deviled eggs recipe.
- Deviled eggs are the ultimate appetizer, side dish, or finger food. They are just as delicious at an outdoor barbecue as they are as a starter or side for holiday meals.
- This recipe is low carb, keto, and gluten free.
How to Make Hard Boiled Eggs
For this recipe, you are going to have to make hard boiled eggs first.
Add your eggs to a sauce pan large enough that they have at least a little space between them.
Fill with cold water until the it’s at least an inch over the eggs.
Bring to a boil over high heat. Once the water is at a full boil, turn off the heat, cover the pan with the lid, and allow the eggs to sit (still on the burner) for 10-12 minutes.
When the time is up, drain the hot water from the pan and rinse the eggs with cool water. This will stop the cooking process and cool them down some so you can peel them.
How to Make Bacon Avocado Deviled Eggs
Prep!
You will first need to make your hard boiled eggs and cook and crumble your bacon.
Create!
Cut each hard boiled egg in half length wise.
Gently scoop out the yolks and add them to a bowl.
Cut the avocado into cubes and add that to the bowl with the egg yolks. Add the mayonnaise, mustard, salt, and pepper. Mash everything together with a fork until it reaches your desired level of smoothness. I like to keep mine just a little chunky for texture.
Tip: If you want a super smooth filling, add all of the ingredients for the filling to the canister of a blender and process until smooth. You can then use a piping bag and fancy tip to fill the egg halves with, if desired.
Present!
Spoon the filling into each egg half and top with crumbled bacon and smoked paprika, if desired.
Tips and Techniques for the Best Bacon Avocado Deviled Eggs
- Use a ripe avocado for easier mixing. If you want a super smooth filling, add all of the ingredients for the filling to the canister of a blender and process until smooth. You can then use a piping bag and fancy tip to fill the egg halves with, if desired.
- Use keto-friendly mayonnaise, if following a stricter diet.
- You can adjust the flavor of the filling by adding more or less mustard and mayonnaise. Give it a taste before filling your eggs and adjust to your liking.
- Store leftover deviled eggs in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can deviled eggs be made ahead of time? Yes. Be sure to store the prepared deviled eggs in the refrigerator until you are ready to serve them. Use within 3-4 days.
- Are deviled eggs keto? Yes. Most deviled egg recipes are keto-friendly. Be sure to check the ingredients to be sure they will fit into your own particular diet.
More Low Carb Appetizer Recipes to Try
- Bacon Wrapped Buffalo Chicken Poppers
- Double Bacon Jalapeno Poppers
- Bacon Wrapped Barbecue Beef Bites
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Bacon Avocado Deviled Eggs
Bacon Avocado Deviled Eggs are a delicious appetizer or side dish. Filled with creamy avocado and topped with smoky bacon and paprika, these deviled eggs are perfect for entertaining all year round!
Course Appetizer, Side Dish
Cuisine American, Gluten Free, Low Carb
Prep Time 25 minutes minutes
Total Time 20 minutes minutes
Servings 12
Calories 90kcal
Author Lauren Harris
Ingredients
- 6 eggs * hard boiled (see recipe notes)
- 2 slices bacon * cooked and crumbled
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- salt and pepper * to taste
- smoked paprika * optional, for garnish
Instructions
Cut each hard boiled egg in half length wise, scoop out the yolks and place them in a small bowl.
Cut the avocado into cubes and add that to the bowl with the egg yolks.
Add the mayonnaise and mustard and season with salt, and pepper.
Mash everything together with a fork until it reaches your desired level of smoothness.
Spoon the filling into each egg half and top with crumbled bacon and smoked paprika, if desired.
Notes
How to Make Hard Boiled Eggs
- Add your eggs to a sauce pan large enough that they have at least a little space between them.
- Fill with cold water until the it's at least an inch over the eggs.
- Bring to a boil over high heat. Once the water is at a full boil, turn off the heat, cover the pan with the lid, and allow the eggs to sit (still on the burner) for 10-12 minutes.
- When the time is up, drain the hot water from the pan and rinse the eggs with cool water. This will stop the cooking process and cool them down some so you can peel them.
Tips and Techniques for the Best Bacon Avocado Deviled Eggs
- Use a ripe avocado for easier mixing.If you want a super smooth filling, add all of the ingredients for the filling to the canister of a blender and process until smooth. You can then use a piping bag and fancy tip to fill the egg halves with, if desired.
- Useketo-friendly mayonnaise, if following a stricter diet.
- You can adjust the flavor of the filling by adding more or less mustard and mayonnaise. Give it a taste before filling your eggs and adjust to your liking.
- Store leftover deviled eggs in an air-tight container in the refrigerator.Use within 3-4 days.
Nutrition
Serving: 1deviled egg | Calories: 90kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 85mg | Potassium: 118mg | Fiber: 1g | Vitamin A: 145IU | Vitamin C: 1.7mg | Calcium: 14mg | Iron: 0.5mg
This recipe was originally published June 27, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in December 2019.
