Save Deviled eggs with avocado and bacon have become my go-to party starter any time I want a modern twist on a nostalgic classic. The creamy avocado makes the filling extra luscious and a scattering of crisp bacon adds savory crunch in every bite.
I first made these for a spring get-together and was surprised how quickly they vanished. The hit of smoky bacon and zingy avocado filling makes even deviled egg skeptics reach for seconds.
Ingredients
- Large eggs: A good-quality egg ensures a golden yolk and holds its shape when halved
- Ripe avocado: Go for a hass avocado with a gentle give when pressed to guarantee a creamy texture
- Mayonnaise: Choose real mayo made with simple ingredients for best flavor
- Dijon mustard: Adds punch and just the right tang
- Fresh lemon juice: A squeeze keeps the avocado bright and brings a fresh taste
- Garlic powder: A little rounds out the flavors without overpowering
- Salt: Brings all the components together
- Black pepper: Gives subtle heat
- Finely chopped chives: Use fresh vibrant green chives for delicate oniony notes
- Bacon: Opt for thick-cut bacon and cook until deeply crisp for best texture
- Smoked paprika: Choose authentic smoked paprika for earthy depth and gorgeous color
- Extra chopped chives: Top with a fresh sprinkle to finish with color and a mild bite
Instructions
- Cook the eggs:
- Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat then lower to a gentle simmer and cook for 9 to 10 minutes to achieve firm but creamy yolks. Immediately transfer eggs into an ice bath and chill for at least 5 minutes so the shells peel off easily.
- Peel and prep eggs:
- Crack the cooled eggs and gently peel starting from the wider end which usually has an air pocket for easier release. Slice each egg lengthwise with a sharp knife to create tidy halves.
- Make the filling:
- Using a small spoon pop the yolks into a medium mixing bowl. Add avocado mayonnaise Dijon mustard lemon juice garlic powder salt pepper and the chopped chives directly on top of the yolks. With a sturdy fork or potato masher mash and blend thoroughly until the mixture is velvety smooth with no lumps remaining. Taste and adjust seasoning.
- Fill the eggs:
- Either use a teaspoon to gently mound the filling back into each egg white or for a sleek look transfer filling to a piping bag and pipe into the centers.
- Top and decorate:
- Sprinkle each filled egg generously with crisp crumbled bacon and dust lightly with smoked paprika. Add an extra pinch of fresh chives to enhance color and bring freshness.
- Serve or store:
- These deviled eggs are best served right away but if needed cover and refrigerate up to 3 hours. Garnish just before serving for maximum sign appeal.
Save There is something irresistible about how the richness of avocado mingles with smoky bacon and tender egg. Once I made these for Mother's Day brunch and watched my family gather in the kitchen grabbing them off the tray faster than I could plate them.
Storage tips
Deviled eggs with avocado are best eaten fresh due to the tendency of avocado to brown. If you have leftovers store them in a single layer in an airtight container with plastic wrap pressed directly onto the surface of the filling. Enjoy within one day for best flavor.
Ingredient substitutions
You can swap turkey bacon for regular bacon for a lighter twist. If you are out of fresh chives try finely minced green onions. To make fully dairy free choose an avocado oil based mayonnaise and check labels.
Serving suggestions
Serve these deviled eggs on a platter topped with colorful microgreens or alongside crisp vegetable crudites. They also look beautiful sprinkle with a pinch of flaky salt as a finishing flourish.
Save I always mash the yolks and avocado extra well before mixing so the filling is perfectly smooth. Sprinkling bacon on right before serving keeps it crisp. If you want an extra pop try a pinch of cayenne or hot sauce in the filling.
Kitchen Guide
- → How do you cook the eggs for best texture?
Simmer eggs for 9-10 minutes, then cool in an ice bath to ensure firm whites and creamy yolks.
- → What makes the filling creamy?
Avocado blended with mayonnaise and yolks delivers smoothness, enhanced by Dijon mustard and lemon juice.
- → Can turkey bacon be used?
Yes, turkey bacon offers a lighter alternative that remains crisp and flavorful for garnishing.
- → How can the flavor be boosted?
Add a dash of hot sauce or extra smoked paprika to intensify savory notes in each bite.
- → Is this suitable for gluten-free diets?
All main ingredients are gluten-free, but verify bacon and mayonnaise labels for possible additives.
- → How to prevent avocado browning if making ahead?
Serve promptly or cover tightly and refrigerate for up to 3 hours to keep avocado bright and fresh.