Bacon Guacamole Deviled Eggs: A Flavorful Twist on a Classic
Deviled eggs have long been a staple at potlucks, picnics, and holiday spreads, but if you’re looking to elevate this traditional appetizer, Bacon Guacamole Deviled Eggs are the way to go. This bold twist combines the creamy, spicy richness of guacamole with the salty crunch of bacon—creating an irresistible bite that disappears fast from any table.
Why This Recipe Works
The magic of these deviled eggs lies in the balance of flavors and textures. You get the familiar comfort of hard-boiled eggs, but instead of a simple yolk-mayo-mustard filling, the centers are mashed with ripe avocados, lime juice, cilantro, and a hint of spice. Crumbled bacon adds a smoky, savory punch that takes this dish to the next level.
It’s a fusion of two beloved dishes—deviled eggs and guacamole—creating a crowd-pleaser that’s both keto-friendly and gluten-free.
Ingredients You’ll Need
6 large eggs
1 ripe avocado
2–3 slices of cooked bacon, crumbled
1 tablespoon lime juice
1–2 teaspoons finely chopped red onion (optional)
1 tablespoon chopped cilantro
Salt and pepper to taste
Optional toppings: extra bacon, cilantro, or a sprinkle of paprika or chili flakes
How to Make Bacon Guacamole Deviled Eggs
Hard-boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Cool in an ice bath, then peel.
Slice and scoop: Cut the eggs in half lengthwise and gently remove the yolks. Place yolks in a bowl.
Make the guacamole filling: Add avocado, lime juice, cilantro, and red onion (if using) to the yolks. Mash until smooth. Season with salt and pepper.
Add the bacon: Fold in most of the crumbled bacon, reserving some for garnish.
Fill the eggs: Spoon or pipe the guacamole mixture back into the egg whites.
Garnish and serve: Top with the reserved bacon bits and any optional garnishes. Serve immediately or chill for up to 2 hours.
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