Avocado Deviled Eggs with Bacon
Be prepared to watch these avocado deviled eggs disappear, quick!
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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.
Nutrition
Serving: 1 deviled egg | Calories: 45kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 35mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg
