Avocado lovers rejoice because these bacon avocado deviled eggs are about to rock your taste buds. Seriously.
When in doubt, combine your favorite ingredients into one. And then, if you can make it bite-sized, even better. So… enter today’s deviled egg.
In case you missed them, there is a deviled egg series going on on this website, which means lots of protein-rich bite-sized ideas for your belly.
I threw this recipe together after breakfast one day when we had one lonely piece of bacon and half an avocado from an avocado on toast. A tragedy, I know!
And that’s where my nifty creative brain came to the rescue with this idea for lunch later since I nearly always have hard-boiled eggs in the fridge. I love having eggs in the fridge because they are a budget-friendly food, have tons of nutrition, and are easy to prepare. Plus, they are very flexible when it comes to meal possibilities.
When I hard boil a dozen, I like to eat some plain in a snack box and others make them tasty with one of my delivered egg creations. This way, food doesn’t seem as repetitive, and it’s a lot more fun to eat.
I have to admit that my kids don’t always like all my creations, but if it has bacon, they’ll try it! I know it’s hard to resist bacon -which is why I was floored when I had a slice of bacon leftover at breakfast, so I was hoping they could get over the color green.
Kids aside, this bacon and avocado deviled eggs idea is always a hit as an appetizer. They’re also super easy to prepare too! I mean, it’s just four ingredients! Give this a try when you’re in a rush, unsure of what to do with some leftovers…or if you’re just a plain old deviled egg enthusiast like me.
What’s your favorite way to prepare eggs?
Bacon & Avocado Deviled Eggs
Bacon & Avocado Deviled Eggs: bacon and avocado. The yolk gets mixed in with some mashed avocado, bacon crumbles and a little garlic seasoning.
- Category: Deviled Eggs
- Cuisine: Breakfast, Snacks
- 6 large eggs
- 1/2 avocado, mashed
- 2 strips bacon, cooked and finely chopped
- garlic powder
- Hard-boil the eggs by placing the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 13 minutes. Drain water, fill the pot with ice and water to shock the eggs.
- For more details on perfectly easy to peel hard boiled eggs check out: How to Boil Eggs Perfectly Every Time that is Easy to Peel.
- Peel the eggs by tapping them gently against the counter to crack the shell. Submerge the egg in iced water in the pot to assist with peeling.
- Once peeled, slice the eggs in half, length wise and remove the yolks into a medium bowl. Set cooked egg white halves on the side.
- Mash the yolks with a fork, add the mashed ripe avocado, garlic powder, and mix to combine. Add bacon crumbles and combine with the fork until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and squeeze out filling inside egg white half. Alternatively, use a poon to stuff the egg halves with the egg mixture.
- Sprinkle with additional cooked, crumbled bacon, and refrigerate for 1 hour and serve.
Make-Ahead: Deviled eggs are best eaten within 24 hours; they can be made the day ahead and kept refrigerated in an airtight container. Leftover Deviled Eggs: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.