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Deviled Eggs with Avocado and Bacon


Deviled Eggs with Avocado and Bacon




  • 12 large eggs
  • 1 ripe avocado
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 4 strips of bacon, cooked and crumbled
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • Paprika for garnish
  • Grapes and strawberries for serving


  1. Prepare the Eggs:
    • Place the eggs in a single layer in a saucepan and cover with water.
    • Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.
    • Drain and transfer the eggs to an ice bath to cool.
    • Peel the eggs and slice them in half lengthwise.
    • Remove the yolks and place them in a medium bowl.
  2. Prepare the Filling:
    • In the bowl with the yolks, add the avocado, mayonnaise, Dijon mustard, and lemon juice.
    • Mash together until smooth and creamy.
    • Stir in the crumbled bacon and chopped chives.
    • Season with salt and pepper to taste.
  3. Fill the Eggs:
    • Spoon or pipe the avocado mixture back into the egg white halves.
    • Sprinkle with paprika for garnish.
  4. Serve:
    • Arrange the deviled eggs on a platter.
    • Decorate with grapes and strawberries around the edges for a colorful and fresh touch.
    • Serve immediately or refrigerate until ready to serve.

These Avocado and Bacon Deviled Eggs offer a unique and tasty twist on the classic recipe, perfect for any occasion!

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