Up your nutritional game with these Bacon, Tomato, and Avocado Deviled Eggs. These nutrient-packed, mayonnaise-free deviled eggs are about to rock your holidays! Deviled eggs with bacon – who's there?
It just wasn't Easter dinner without my Grandma Sisson's Southern Style Deviled Eggs on the table.
Growing up my mother always made deviled eggs with me and my brother's colored Easter eggs.
In the end you will end up with this original solution-dyed egg. Deviled eggs are the perfect appetizer.
And if you're lucky enough to have some leftover deviled eggs, they're also a fantastic low-carb snack.
What I love about Avacado deviled eggs
I love eggs prepared almost any way, but there's something special about these deviled eggs.
- They are imaginative! I love the bright green color the avocado gives the filling.
- They are topped with bacon! And we all know that everything tastes better with bacon.
- Deviled eggs are a high-protein, low-carb appetizer.
Notes on the recipe
In this recipe, avocado serves as a substitute for traditional mayonnaise.
Avocado provides rich flavor and gives eggs a gorgeous light green color.
There's also a little bit of Maple syrupand a hint of smoked paprika added which gives these deviled eggs a sweet smoky note that goes magically with crumbled bacon.
The result is healthy deviled eggs topped with crispy bacon, fresh tomatoes and chives – it's a party in your mouth!
Foolproof hard boiled eggs.
The most important part of this recipe is making it easy to peel perfectly cooked hard boiled eggs. After some experimentation, I discovered the two safest ways to make perfect hard-boiled eggs.
There's nothing more frustrating than boiling a dozen eggs and having them undercooked or not being able to peel them and ending up with a nasty mess.
I'll show you how to make perfect hard-boiled eggs that peel easily.
For deviled eggs, you want a hard boiled egg.
This means it has been bleached and the yellow has been fully cooked out.
If you overcook the eggs you will end up with a rubbery white and dry yellow with that greyish green ring around it.
- Soft boiled – medium soft and slightly liquid. 6-7 minutes. I use it most commonly to serve for breakfast or perhaps in a bowl of soup.
- Hard – 10 to 11 minutes. Hard boiled eggs are what you want for egg salad and deviled eggs.
How to prepare hard-boiled eggs that peel very easily:
Peeling hard boiled eggs is really frustrating when they don't peel easily and you end up losing half the egg white in the shell.
There's a lot of folklore about how to peel hard-boiled eggs effortlessly. Let me tell you I've tried every single way out there. Some people believe that older eggs peel more easily. Or adding vinegar to the water will help the situation. Another option is to peel the eggs under cold running water.
Boil the water first and then add the eggs. (Follow the timing above)
One trick is to bring the water to a gentle boil before adding the eggs. For all the nerds, like me out there, you want the water to be around 170℉. If the water is too hot the whites will be hard.
Add the eggs to the water and adjust the temperature to keep the water around that temperature.
- This method is the simplest and most reliable to ensure that your eggs always peel.
- Bring a pan of water to a slow boil and then add the eggs with a slotted spoon to the boiling water.
- Boil for 10 minutes.
- Carefully remove the eggs and place them in an ice water bath for 5 minutes.
Use an Instant Pot
- Place 1 cup of water in the pot of the Instant Pot.
- Add the egg or steam rack and carefully place as many eggs as you like on or into the rack.
- Place the lid on the pressure cooker and set the cooking time for 5 minutes on high pressure.
- Once the cooking time has elapsed, let the pressure release for 5 minutes.
- Carefully remove the eggs and place them in an ice bath for 5 minutes.
Once you have perfectly peelable hard boiled eggs, it's time to make the deviled eggs.
Recipe variations
If you love deviled eggs as much as I do, here are some variations I've tried.
I hope you like these. If you do, don't be shy, share the recipe with friends!
Avocado deviled egg recipe
Prevents the screen from going dark
These paleo friendly deviled eggs are packed with nutritious fats from avocado instead of traditional mayonnaise. The sweet, smoky flavor with salty crumbled bacon creates a super-enhanced version of traditional deviled eggs.
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Hard-boiled eggs (use an Instant Pot or pressure cooker for super easy-to-peel eggs)
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While the eggs are boiling, crumble the bacon and chop the seasonings.
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Let the eggs cool: Place them in ice water to cool them quickly.
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Peel and then cut the eggs in half.
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Add the egg yolks to the bowl of the food processor.
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Add avocado, vinegar, mustard, paprika and maple syrup. Mix well. (Adjust seasonings to taste)
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Place the mixture in a sandwich bag and cut off the tip of one end so you have a small opening.
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Pour the filling into the egg white halves.
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Top with bacon, tomatoes and chives.
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Serving: 1deviled eggCalories: 52kcalCarbohydrates: 1GProtein: 3GFat: 3GCholesterol: 82mgSodium: 42mgSoccer: 14mgIron: 0.5mg
