Avocado Deviled Eggs
Up your nutrition game with these Bacon, Tomato, and Avocado Deviled Eggs. These nutrient-packed deviled eggs made without mayo are about to rock your Holiday! Deviled eggs with bacon – who’s in?
It just wasn’t Easter dinner without my Grandma Sisson’s Southern Style Deviled Eggs on the table.
Growing up my mom would always make deviled eggs with me and my brother’s colored Easter eggs.
You end up with this funky tie-dyed egg. Deviled eggs make the perfect appetizer.
And if you are lucky enough to have any leftover deviled eggs, they are also an awesome low-carb snack.
What I love about Avacado Deviled Eggs
I love eggs prepared almost any way – but there is something extra special about these deviled eggs.
- They’re fancy! I love the bright green color that the avocado gives the filling.
- They are topped with bacon! And we all know that everything is better with bacon.
- Deviled eggs are a low carb protein-packed appetizer.
In this recipe, avocado serves as a substitute for the traditional mayo.
Avocado provides a rich flavor and gives the eggs a gorgeous light green color.
There is also a little bit of maple syrup, and a hint of smoked paprika added that gives these deviled eggs a sweet smokey note that pairs magically with the crumbled bacon.
The result is healthy deviled eggs topped with crispy bacon and fresh tomatoes and chives – it’s a party in your mouth!
Foolproof hard-cooked eggs.
The most important part of this recipe is making it easy to peel perfectly cooked hard-boiled eggs. After some experimentation, I’ve figured out the two most sure-fire ways to make perfect hard-boiled eggs.
There is nothing more frustrating than boiling a dozen or so eggs and having them come out cooked all wrong or not being able to peel them and then ending up with an ugly mess.
I am going to show you how to make perfect hard-boiled eggs, that peel easily.
For deviled eggs, you want a hard-boiled egg.
This means firm whited and the yellow cooked all the way through.
If you overcook your eggs you will end up with a rubbery white and a dry yellow that has that greyish green ring around it.
- Soft Boiled – soft and slightly runny middle. 6 to 7 minutes. I use this most commonly to serve for breakfast or maybe in a bowl of soup.
- Hard-Boiled – 10 to 11 minutes. Hard-boiled eggs are what you want for egg salad and deviled eggs.
How to make hard-boiled eggs that peel super easily:
Peeling hard-boiled eggs is so frustrating when they don’t peel easily, and you end up losing half of your egg white to the shell.
There’s a lot of folklore around how to get hard-boiled eggs to peel effortlessly. Let me tell you I have tried every single way out there. Some people believe that older eggs peel more easily. Or adding vinegar to your water will help the situation. Peeling eggs under cold running water is another option.
Boil water first and then add the eggs. (Follow the timing above)
One trick is to bring your water to a soft boil before adding the eggs. For all the nerds, like me out there you want the water to be about 170℉. If the water is too hot you will end up with whites that are tough.
Add your eggs to the water and adjust the temperature to keep the water around that temperature.
- This method is the easiest and most reliable way to make sure your eggs always peel.
- Bring a pot of water to a slow boil and then add your eggs with a slotted spoon to the boiling water.
- Boil for 10 minutes.
- Remove eggs carefully and place them in an ice-water bath for 5 minutes.
Use an Instant Pot
- Place 1 cup water into the pot of Instant Pot.
- Add in egg or steam rack and carefully set as many eggs as desired on or in the rack.
- Place lid on the pressure cooker and set for cook time for 5 minutes on high pressure.
- Once cook time has elapsed, let the pressure release for 5 minutes.
- Remove the eggs carefully and place them in an ice bath for 5 minutes.
Once you have perfectly peelable hard-boiled eggs, it’s time to make deviled eggs.
If you love deviled eggs as much as I do, here are a few variations that I have tried.
- Sriracha Deviled Eggs
- Buffalo Blue Cheese Deviled Eggs
- Smoked Salmon Deviled Eggs
- Kimchi Deviled Eggs
- Deviled Eggs with Caviar and potato crisps with creme fraiche and chives
- Classic Midwestern Style Deviled Eggs
I hope you enjoy these. If you do, don’t be shy, share the recipe with friends!
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Avocado Deviled Egg Recipe
- 10 eggs, hardboiled
- 1 avocado
- 2 tbsp champagne vinegar
- 2 tsp dijon mustard
- 1 tsp maple syrup
- ¼ tsp smoked paprika
- salt and pepper
- ½ cup cooked bacon, crumbled
- ½ cup tomatoes, finely diced
- 2 tbsp chives
- Hard boil eggs (use instant pot or pressure cooker for super easy to peel eggs)
- While eggs are boiling, crumble the bacon and chop the toppings.
- Let eggs cool – place in ice water to chill quickly.
- Peel and then slice eggs in half.
- Add yolks to a food processor bowl.
- Add avocado, vinegar, mustard, paprika, and maple syrup. Mix well. (Adjust seasonings to taste)
- Place the mixture in a sandwich bag, and cut the tip off of one end so that you have a small opening.
- Pipe the filling into the egg white halves.
- Top with bacon, tomatoes and chives.
Thanks Tiffany 🙂