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The bright yellow yolk gets mixed with avocado, bacon crumbles, and seasoning, making a deviled egg recipe that’s so delicious everyone will be reaching out for seconds (or thirds).
Best Avocado Deviled Eggs
Fresh avocado and smoky bacon are a combination we all love, but when you incorporate them into the classic deviled egg filling to give them a flavor twist, it’s a whole new thing. Bonus: you don’t need mayo for these deviled eggs! Avocado makes a healthier swap and, in my opinion, a better-tasting one as well.
Ingredients
The four ingredients you need for this recipe are perfect hard-boiled eggs, ripe avocado (it should be easy to mash with a fork), garlic powder, and crispy bacon bits to elevate all the flavors.
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. 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. Mash the ingredients with a fork 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. - Serve
Refrigerate them for at least an hour before serving, and grab one (or two) before they disappear.
Make-Ahead Avocado Deviled Eggs
You can prepare the hard-boiled eggs the day before; just make sure to peel them before refrigerating to prevent the shells from sticking to the egg white. The next day, prepare the filling and assemble the eggs. If not serving immediately, cover with a plastic wrap. The avocado filling will be a bright shade of green, not gray.
More Deviled Egg Variations
There are so many flavor combinations to try, and if you’re a deviled eggs enthusiast like me, check out my other incredible deviled egg recipes, including angel eggs, guacamole deviled eggs, loaded deviled eggs, and bacon deviled eggs.
Avocado Deviled Eggs with Bacon
Watch how it’s made:
Ingredients
- 12 large eggs
- 1 avocado, mashed
- 4 strips bacon, cooked and finely chopped
- ½ teaspoon garlic powder
Instructions
- 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.
Notes
- 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: Leftovers can be kept refrigerated for several days, but may not look as pretty.
Kimber says
Loving this twist on the classic deviled eggs. Everything is better with bacon and avocado, right?