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Green Deviled Eggs with Bacon and Avocado

Green Deviled Eggs with Bacon and Avocado

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eggs, boiled and peeled


avocado, ripe and firm, diced into 1/2-inch squares


tablespoons fresh lime juice

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  • 1

    Slice the eggs in half, lengthwise. With a teaspoon, carefully remove the yolks and put them in a deep bowl to mix them with the rest of the stuffing ingredients later. Set aside the whites to stuff them.

  • 2

    Heat a medium skillet over medium high heat. Put in the bacon and cook until crispy. Remove from the heat and drain on paper towels. With your hands, crumble into small pieces. Set aside.

  • 3

    Add the mayo, mustard, caper juice, pepper and paprika to the container with the cooked yolks. Mix well with a fork.

  • 4

    In a medium bowl, mix the cut avocados with lime juice to prevent them from turning brown. Set aside.

  • 5

    With a tablespoon or pastry bag, fill the egg halves with the yolk mixture. On top of each, put a piece of avocado, a few pieces of bacon and a caper.

  • 6

    Put the filled eggs in a covered container and refrigerate for three hours so that the mixture becomes firm.

  • 7

    Before serving, if you want, sprinkle with a bit of freshly ground pepper and paprika.

Expert Tips

  • For filled eggs fit for a contest, use a pastry bag to stuff them.
  • To add a spicy touch to your deviled eggs, add to the filling a few drops of hot sauce to taste.
  • If you prepare the recipe during lent you can leave out the bacon.

No nutrition information available for this recipe

More About This Recipe

  • Martha SalasAround Easter, the tradition of looking for hidden eggs, painting them and, of course, preparing stuffed eggs in thousands of ways is the most fun part.My daughters' favorite recipe is deviled eggs with bacon and avocado. When I was little, my mom used to fill them with a mixture of mayo, mustard and ground ham—really delicious. But since I always like being inventive and creating new recipes, today I have a new one for you.My daughters help me in the kitchen during their time off. At any time of the year, we make deviled eggs with a crunchy touch of bacon and pieces of avocado for that special touch. Besides being decorative, they're original and everyone likes them; they're great for picnics, celebrations or just to satisfy a craving!

Bacon Avocado Deviled Eggs

Deviled eggs – my first love! I probably wouldn’t eat many eggs at all, if it weren’t for deviled eggs! And what’s nice about this recipe is that it works in some healthy fats from avocado so you don’t have to feel so bad about eating mayo. A little salt and freshly cracked pepper (get yourself a peppermill!) and these bacon avocado deviled eggs are pure gold.

Bacon Avocado Deviled Eggs Recipe

Servings: 6 (2 whole eggs make one serving)

Prep Time: 10 minutes | Total Time: 10 minutes

Nutritional Facts: 1g Net Carbs| 110 Calories | 8g Fat | 2g Carbs | 8g Protein | 1g Fiber


  • 12 eggs, boiled, shelled, and sliced in half the long way
  • 1 slice bacon
  • 1/2 ripe avocado, medium-sized


  1. In a skillet, cook one slice of bacon (you can also use a microwave) until nice and crispy. Crumble, set aside, and reserve bacon fat. Yes, you’re welcome to make a whole package to gobble at a later date, just reserve about 1/2 tsp of bacon fat. You need bacon fat for the filling or else it will be too dry. You can also use extra virgin olive oil.
  2. Slice your eggs in half and remove the yolks.
  3. In a bowl, combine the yolks from each egg, bacon fat, and avocado. Add salt to taste.
  4. Organize the egg halves on a plate or serving tray, and spoon or pipe the filling into each egg. Top with crumbled bacon and a whisp of freshly cracked pepper at the end, and serve!

What You'll Need

  • Everything Seasoning - You could use store-bought Everything Bagel Seasoning or make your own. Use my recipe for Everything Seasoning to save money and ensure that yours is gluten free.
  • Mayonnaise - Use ready made mayonnaise or make your own with pure, simple ingredients.
  • Avocado - Choose a nice, ripe avocado that's soft and creamy without being overripe.

Basil, Avocado, Bacon Deviled Eggs (aka Green Eggs and Ham)

Basil, Avocado, Bacon Deviled Eggs (aka Green Eggs and Ham) are a healthier version of the classic appetizer, with some flavor upgrades.


I did it, and it was fantastic!

Unplugging for the weekend was amazing! 3 days without a cell phone, computer, TV, or a watch. I think there were only 3 times that I would have liked to Google an answer or look something up. 2 out the 3 times I was able to get the answer from a stranger, and the third went unanswered (driving me crazy all weekend! And of course the question was forgotten as soon as I could look it up!). I had some great conversations, met some interesting people (who most of which I would have talked to with or without having a cell phone on me), and appreciated some amazing scenery and a cute cute town.

Oh, and ate some amazing food. Mostly Paleo cheats- but they definitely contributed to some sweet ideas for future recipes.

One of the most amazing moments was a pull-off overlooking a gorgeous lake. The view was breath-taking, but the thing that was so amazing to me was the lack of human noise! Even though it was just off the highway, there was little traffic, with “silent” moments between cars driving by. I say “silent” because it wasn't. It was anything but silent. Nature filled the air. Right where it was supposed to be, uninterrupted by traffic, airplanes, fans, construction, electric buzzing, talking, or TV (all of which I can hear at this moment while on my laptop). Birds chirping (I could make out 3 or 4 different types) the wind off the lake, trees, and grass and insects buzzing (though I didn't hear the mosquitoes that found me) busily. And the air tasted and smelled so fresh and so clean!

I was so happy to sit there, leaned up against a rock with the sun warming my face, just taking it in with my eyes closed. How lucky that I had decided to get out there and stretch. I've actually been thinking a lot recently about noise and sound pollution and how hard it is to get away from it. Even if you drive great distances, it's hard to get away from the echoes of traffic, the roaring of jets overhead, and the chatter of other people out enjoying nature. It's been a long time, and I've been craving it. Wanting to know that you can still experience that, and not having to trek into the bush for 3 days to find it.

When a family pulled up nearby, I opened my eyes and enjoyed the scenery a little longer. There was a hairy little fly on my thumb, tasting my skin with that weird little mouth. I raised my arm up and we watched each other for a while until it took off. Then I finally decided to go back to the car and grab my camera. I watched some ants going about their business on the rocks around me admired the different shades of a multitude of mosses watched a crow play in the breeze far below my perch, then another one far above me and noticed some raindrops that had fallen only moments before, settling on leaves and glistening magically on a spider web.

Driving home on Monday, refreshed and recharged, Nature wasn't finished with me. She brought a couple types of deer (must have seen around 20), a small black bear, medium sized brown bear, and even a rabbit out for me to enjoy (and dodge).

78 unread messages in my inbox. A dozen texts messages. And the next day I bought my new cell phone. I hate to talk about how much I love this new Samsung Galaxy S5 after telling you about how amazing my weekend without mobile connection was, so I'll just tell you that my photos look amazing on it.

But my mind is still benefiting from the weekend: I'm outside now, looking up occasionally to admire how green the grass and bushes are, to watch a bee bounce by, and to watch a crow play with something 100 feet away.

I recommend it. Unplugging, I mean. Well, the phone too. And making Basil, Avocado, Bacon Deviled Eggs.

I used the NomNomPaleo method for “perfect hard boiled eggs“, but they didn't peal as easily as she made it sound (I think there was an issue with the cold water not being that cold – there may have been some hot water spillage).

Avocado Bacon Ranch Deviled Eggs

Between Easter and the end of Summer, our family has deviled eggs too many times to count. But, I get bored of the same old mayo/pickle relish/egg yolk filling. My solution? A remix of the classic deviled egg into something jazzy: Avocado Bacon Ranch Deviled Eggs.

Avocado Bacon Ranch Deviled Eggs include some of my favorite ingredients. First, I love the combination of eggs with avocados…those two things together make me very happy. Then, there is bacon included too (the husband is pretty happy about that one). And finally, it includes Hidden Valley Ranch Seasoning Mix. I love using the Hidden Valley Ranch Seasoning for all sorts of things (have you tried it on porkchops….yum!), but adding it to deviled eggs is the BOMB! It gives them a zippy flavor that I’m crazy about!

To start, cut hard-boiled eggs in half lengthwise.

Carefully remove the yolks from the whites of the eggs and place yolks into a bowl. Place egg whites, cut side up, on a plate. Mash up yolks with a fork.

Scoop the avocado out of the skin and place avocado into a separate small bowl (discard pit and skins). Mashed up avocado with a fork and add the lemon juice.

Mix avocado into the egg yolks. Mix in mayonnaise, Hidden Valley Ranch Salad Dressing & Seasoning Mix, and bacon. Season with salt and pepper, if desired.

Spoon and divide the mixture into the egg whites (into the area where the egg yolk was previously). For easier filling, you may wish to fill a zipper-style plastic bag with the filling and snip off a tiny bit of one corner to dispense the filling from. A pastry bag with the tip can also be used if you wish. Top the mixture in each egg with a small piece of bacon.

And that’s how you remix classic deviled eggs into Avocado Bacon Ranch Deviled Eggs! If you love the flavors of ranch dressing, bacon, and avocado, you are going to love these!


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