Avocado & Bacon Deviled Eggs

In Foodie Tips & Tidbits by Christine McKellar

I served a dozen (24 egg halves) of these avocado and bacon deviled eggs at Easter as an appetizer. They all but disappeared in a matter of minutes. I didn’t use as much mayo as is called for because of the creaminess of the avocado so I recommend you use your own judgement on that. These eggs were so good that I doubt I will ever again devil eggs without avocado!


 Avocado & Bacon Deviled Eggs


6 hard-boiled eggs, peeled and halved

1 avocado – peeled, pitted, and diced

3 slices cooked turkey or pork bacon, chopped, divided

2 tablespoons mayonnaise

2 teaspoons lime juice

1 clove garlic, crushed

1/8 teaspoon cayenne pepper

sea salt to taste

1/2 tsp yellow mustard (optional)



Scoop egg yolks into a bowl; add avocado, 2/3 of chopped  bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt.

Mash until evenly combined.

Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece.