Be prepared to watch these avocado deviled eggs disappear, quick!
The bright yellow yolk gets mixed with avocado, bacon crumbles, and seasoning making for a deviled egg recipe that’s so delicious, everyone will be reaching out for seconds (or thirds).
Best Avocado Deviled Eggs
The filling is what makes these avocado deviled eggs a hit! Fresh avocado and smoky bacon is a combination we all love but stuffed into a deviled egg, and it’s a whole new thing.
It also helps that avocado is a healthier alternative to mayonnaise and, in my opinion, a better-tasting one as well.
Avocado Deviled Egg Ingredients
These deviled eggs are made with the simplest ingredients, ones you probably have waiting in the fridge and pantry right now.
- hard-boiled eggs: start with a batch of perfect hard-boiled eggs.
- avocado: use a fully ripe avocado. It should be easy to mash with a fork.
- garlic powder: just enough to season the filling.
- cooked bacon: the smoky, crispy bacon bits elevate all the flavors.
Deviled Eggs without Mayo
You don’t need mayo for the perfect deviled egg! Avocado makes a healthier swap and mashes easily into a creamy filling for the eggs.
There are so many flavor combinations to try, and if you’re a deviled eggs enthusiast like me, check out this video for my other incredible deviled egg recipes!
How to Make Avocado Deviled Eggs
These avocado deviled eggs are easy to assemble, but before we dive into the recipe, check out this method on how to make hard-boiled eggs with perfectly cooked yellow centers.
Once you’ve mastered the perfect hard-boiled egg, the rest of the recipe is a cinch.
- Prepare the eggs
Slice the hard-boiled eggs in half and transfer the yolks to a large bowl. Set the whites onto a serving platter.
- Prepare the filling
Add the avocado, garlic powder, and bacon bits to the egg yolks. Use a large fork to mash the ingredients until smooth.
- Fill the eggs
Transfer the mixture to a large zip bag. Cut the end and pipe the filling into the center of each egg white. Top with additional chopped bacon.
Refrigerate them for at least an hour before serving, and grab one (or two) before they disappear.
Make-Ahead Avocado Deviled Eggs
To make these avocado deviled eggs ahead of time, prepare the hard-boiled eggs the day before. Make sure to peel them before refrigerating; this will prevent the shells from sticking to the egg white.
The next day or just before serving, prepare the filling and assemble the eggs. It’s that easy, and the avocado filling will be a bright shade of green, not gray.
You can certainly assemble the eggs a few hours in advance, but cover them with plastic wrap before refrigerating to keep the filling fresh.
If you find removing the eggshells tricky, check out my post on how to peel hard-boiled eggs so those shells glide off and the egg stays intact.Print
Avocado Deviled Eggs with Bacon
Bacon & Avocado Deviled Eggs: bacon and avocado. The yolk gets mixed in with some mashed avocado, bacon crumbles and a little garlic seasoning.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 1x
- Category: Deviled Eggs
- Cuisine: Breakfast, Snacks
- 6 large eggs
- ½ avocado, mashed
- 2 strips bacon, cooked and finely chopped
- ¼ teaspoon garlic powder
- Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate.
- Mash the yolks with a fork, add the mashed avocado and garlic powder and mix to combine. Add the bacon crumbles and fold to combine.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
- Place the deviled eggs onto the plate and refrigerate for 1 hour before serving.
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.
- Serving Size: 1 egg
- Calories: 64
- Sugar: 0.2 g
- Sodium: 56.5 mg
- Fat: 5 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 0.9 g
- Fiber: 0.4 g
- Protein: 3.8 g
- Cholesterol: 93 mg