Deviled Eggs with Bacon and Avocado

Deviled Eggs with Bacon and Avocado

Deviled eggs with bacon and avocado are now potentially my favorite springtime appetizer. Growing up, I thought they were called “doubled eggs” because you split them in half. Which, now that I think about it, actually makes more sense then calling them deviled eggs. I feel as though I should have been consulted by the naming committee.

Deviled Eggs with Bacon and Avocado

These deviled eggs with bacon and avocado are not exactly one of Granny’s recipes. In fact they are quite a departure from her very basic recipe, which calls for mixing the yolk with mayo and mustard and topping with paprika. Don’t get me wrong, I love simple and basic doubled deviled eggs. However, a few years ago for my baby shower, Anne (my Massachusetts blogging counterpart and sister) made the most delicious deviled eggs I’d ever had. She adapted this basic recipe and added bacon (!!!), dill relish, onion and garlic.

Deviled Eggs with Bacon and AvocadoDeviled Eggs with Bacon and Avocado

My friend who loves deviled eggs had a birthday last week. As luck would have it, I happened upon the cutest deviled egg plate I ever did see, and I decided to give her the plate filled with my grandma’s + Anne’s deviled eggs, with bit of my own flare.

Deviled Eggs with Bacon and Avocado

I made the filling for the eggs the way I mentioned, but I used chives instead of onion. Also, instead of mayonnaise, I used avocado because I love bacon and avocado together (a decision that I don’t think needs to be defended).

The result were some pretty darn good deviled eggs with bacon and avocado. I know this is the way that I’ll be making them from now on, and I think you should, too. Whether your hard-boiled eggs deviled, doubled or dipped in dye, I hope you have a great Easter weekend. And if your Easter bunny shops at cute local boutiques,  maybe you’ll find a plate as cute as this one in your Easter basket!

Deviled Eggs with Bacon and Avocado
Prep Time
20 mins

These deviled eggs are a perfect combination of a classic recipe with a new twist. The dill relish and deli mustard give it a kick of flavor that is delightful. Impress your guests with a little spin on Deviled Eggs.

Course: Appetizer, Snack
Cuisine: Easter, Egg, Healthy
Servings: 12 deviled egg halves
  • 6 eggs, hard-boiled and sliced in half lengthwise
  • 1 small avocado or half of a regular sized avocado
  • 2 T dill pickle reslish More or less to taste
  • 1 T Deli style mustard
  • 2 strips bacon, cooked and crumpled
  • 2 T chives, divided
  • to taste salt and pepper
  • to taste paprika
  1. Scoop the yolks of the hard-boiled eggs into a bowl. Add half of the avocado and slowly add the remaining avocado until you achieve the desired consistency. 

  2. Add the relish and mustard. You may want more or less than the amount listed depending on the taste. 

  3. Add the bacon, half of the chives, and salt and pepper to taste. Mix well. Spoon the mixture into the yolk cavity of the eggs. 

  4. Top the eggs with the reserved chives and dust with paprika. 

Recipe Notes

Because this recipe calls for avocado, I recommend serving as soon as possible after preparing, as the avocado will begin to brown after a few hours. This will not affect the flavor. 

2 thoughts on “Deviled Eggs with Bacon and Avocado”

  • Here’s a foolproof way to make easy peel hard boiled eggs. Steam them.

    Put eggs in a pot in a vegetable steamer, bring water level to bottom of steamer. Bring to a boil, lower heat and steam for 15 minutes. Meanwhile prepare an ice bath. After the 15 minutes, plunge eggs in ice bath for 15 more minutes. This really does make peeling very easy.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

©2018 ~ Granny's Recipe Box
%d bloggers like this: