Easy Bacon Avocado Deviled Eggs- No Mayo
This Easy Bacon Avocado Deviled Egg recipe is a delicious twist on a classic appetizer. Creamy avocados, paired with hard-boiled eggs, and topped with crispy bacon are a tasty crowd-pleaser for any holiday or party!
The Best Appetizer
Is it even a holiday without deviled eggs? While the classic recipes are good, bacon is even better! These Easy Bacon Avocado Deviled Eggs are so amazing with a dreamy, creamy (no mayo!) avocado center and topped with crispy, mouth-watering bacon. Plus this easy appetizer not only tastes fantastic, but it also has a fun festive look too with the pop of green and the red sprinkle of paprika. And the biggest surprise of all is that they are healthy! They are so creamy and flavorful! These are sure to be the ultimate crowd-pleaser at Easter, Thanksgiving, or any family and friend gathering!
Ingredients
- Avocado– a ripe and creamy avocado makes this dish stand out with its delicious flavor and bright green color. There’s no need for mayo when a creamy avocado will work even better!
- Hard-Boiled Eggs– large eggs cut in half are the “cups” for the filling. White or brown would taste good. Some recommend “older eggs” peel better. Try using eggs after 2 weeks of purchase.
- Bacon– crispy, salty bacon balances so well with the creamy avocado filling. Real bacon slices give the best flavor and festive look. While it would be easy to leave this off, I highly recommend adding it!
- Lemon/Lime Juice– this is the key to keeping the avocado green color and preventing it from browning too quickly. Lemon or lime juice will work equally so pick whichever flavor you prefer.
- Smoked Paprika– this little sprinkle on top gives it a pop of flavor and a hint of smokiness. Regular paprika can be used just as well.
- Cilantro– tastes fantastic with the avocado and adds extra green color to the filling.
How to make it
This is so simple to make. All you have to do is:
- Peel and cut eggs– take each hard-boiled egg and gently peel them. Then slice them in half lengthwise and pop out the yolks. Put 8 of the yolks in a bowl- you’ll use them in the filling. Only 8 out of 12 yolks are used to maintain the green color and so there is a good balance of flavor. I like to save the extra yolks to add to salads.
- Make the filling– in a food processor or blender, add the 8 egg yolks, avocado, lemon or lime juice, cilantro, and salt, and puree until it becomes all creamy and smooth. If the avocados are nice and ripe, this should only take about a minute.
- Pipe into the eggs– take the filling mixture and scoop it into a quart-size ziplock bag and seal it well. Then cut the tip off with scissors and pipe the filling into each of the egg whites. You could also use a piping bag with all different styles of tips to make it extra fancy. Or even a spoon would work too if that is what you have on hand.
- Add the bacon– sprinkle a little smoked paprika over each top to give it some smokiness and color, then add a piece or two of bacon and a little cilantro. Serve and enjoy!
- Store– in an air-tight container in the refrigerator for up to 3 days.
How to hard boil eggs
There are many different ways to hard boil eggs. Some of my favorites are in an Instant Pot, in a steamer, or to boil them directly in water.
If boiling in water:
Make ahead options
Deviled eggs can often be made ahead of time with a few limitations. Avocados oxidize– meaning that once exposed to air, they start to turn brown in color. To combat this, lemon or lime juice is used in this recipe since it is full of ascorbic acid and helps prevent or slow down the browning process. It also acts as a natural preservative as well!
Because of this, these deviled eggs can be made around 6 hours ahead of time without turning color. I have even tested them multiple times and they only started turning brown after 24 hours. However, I err on the side of caution and recommend up to 6 hours when stored in an air-tight container in the refrigerator.
One tip to help prevent browning is to store the filling separately in an air-tight ziplock bag and fill eggs right before serving. This adds another layer to help reduce exposure to oxygen.
Also if making ahead of time, add the bacon on top right before serving or remove it altogether. I noticed the bacon becomes more chewy and unappetizing when it is exposed to cold air for long periods of time.
Frequently asked questions
This is an 18th-century culinary term that described a highly seasoned boiled dish and later included spicy dishes as well.
Leftover deviled eggs last in the refrigerator for up to 3-4 days in a covered container.
Avocado Deviled Eggs can sit out for up to 2 hours at normal room temperature and only one hour if outside or in a warmer climate.
More delicious holiday recipes
- 5 Ingredient Slow Cooker Creamed Corn– a delicious buttery side dish that requires no prep time and is easily made in the Crock-Pot.
- Brown Sugar Honey Glazed Carrots– Tender baby carrots sweetened with butter, brown sugar, and honey to form the most delicious and irresistible glaze.
- Caesar Pasta Salad– bursting with flavor from the juicy tomatoes, the sharpness of the parmesan, and a bite of crunch from the romaine lettuce.
Easy Bacon Avocado Deviled Eggs- No Mayo
Ingredients
- 6 large hard-boiled eggs
- 1 ripe avocado peeled and pit removed
- 1/4 cup chopped cilantro divided
- 1 teaspoon lemon or lime juice
- 1/2 teaspoon salt
Garnish
- 3 slices cooked bacon chopped
- 1/2 teaspoon smoked paprika optional
- a few pieces of cilantro
Instructions
- Cut each hard-boiled egg in half lengthwise. Remove the egg yolks and place them in a bowl.
- In a small food processor or blender, add 8 of the 12 egg yolks halves, avocado, cilantro, lemon or lime juice, and salt (you will not need the other 4 egg yolk halves). Puree until creamy and smooth- roughly one minute.
- Remove filling and place in a quart-sized ziplock bag. Cut the tip and pipe the filling into the egg white centers. Garnish with a sprinkle of smoked paprika, 1-2 pieces of bacon, and cilantro on top. Serve and enjoy!
- Store in an air-tight container in the refrigerator up to 6 hours before serving. Leftovers can be stored for up to 3-4 days.
Notes
- Place 6 eggs in the bottom of a medium-sized pan and fill with cold water 1 inch above the eggs.
- Bring to a rapid boil and then immediately remove the pan from the heat, cover, and let sit for 12-14 minutes.
- Remove eggs with a slotted spoon and gently place them into a large bowl filled with ice water. Allow eggs to sit until fully cooled- around 15 minutes.
- Gently crack the eggshell and peel away the shell from the egg white.
* An avocado is ripe when it is very dark green/black, has some give when squeezed, and is green on the inside when the top stem is popped off.
* When hard boiling an egg in water, try adding a pinch of salt or 1 tablespoon of vinegar to help prevent cracking and make removing the shell easier. -*Nutritional value and cook times vary due to differences in appliance temperatures and product selection.
