Bacon Guacamole Deviled Eggs – The Ultimate Party Upgrade
Deviled eggs have always been a staple at gatherings, but if you’re looking to take this classic appetizer to the next level, meet your new obsession: Bacon Guacamole Deviled Eggs. This bold twist combines the creamy richness of guacamole with the smoky crunch of bacon—all tucked inside a perfectly cooked egg white. The result? A flavor-packed bite that disappears almost as fast as you can make them.
Whether you’re serving them at game night, brunch, or a holiday spread, these deviled eggs will steal the show.
🥑🥓 Why You’ll Love These
Bold flavors: Creamy avocado + crispy bacon = unbeatable combo
Low-carb & keto-friendly: All the flavor, none of the guilt
Party-ready: Bite-sized, handheld, and always a crowd favorite
Fresh twist on a classic: No mayo, just guac goodness
🧾 Ingredients
6 large eggs
1 ripe avocado
1–2 slices cooked crispy bacon, crumbled
1 tsp lime juice (to prevent browning)
1–2 tbsp red onion, finely minced
1 small garlic clove, grated or minced
1 tsp chopped cilantro (optional)
Salt & pepper, to taste
Optional garnish: extra bacon crumbles, paprika, chopped chives or jalapeño
🍳 How to Make Bacon Guacamole Deviled Eggs
1. Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer eggs to an ice bath and let cool. Peel and slice in half lengthwise.
2. Make the Filling
Scoop out the yolks into a mixing bowl. Add avocado, lime juice, red onion, garlic, cilantro (if using), salt, and pepper. Mash together until smooth and creamy. Stir in most of the bacon, saving some for garnish.
3. Fill the Egg Whites
Using a spoon or piping bag, fill each egg white half with the guacamole mixture.
4. Garnish & Serve
Top with remaining bacon, a sprinkle of paprika, chives, or a thin slice of jalapeño for extra flavor and flair.
Serve immediately, or cover and refrigerate until ready to enjoy.
🌟 Pro Tips
Use eggs that are a few days old for easier peeling.
Make the filling fresh—avocado can brown quickly, even with lime juice.
Want extra heat? Add diced jalapeño or a few dashes of hot sauce to the filling.
Serving for a crowd? Double the batch—they go fast!
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