Thursday, May 15, 2014

Bacon Avocado Deviled Eggs

This past Easter my son asked to dye eggs and the only way I would do it was using natural dyes. More on this here. So we had a nice amount of eggs leftover and I didn't want to make egg salad. I had seen a few recipes on Pinterest for deviled eggs but I'm not a fan and I had an avocado I needed to use so I made Bacon Avocado Deviled Eggs. 


5-6 hard boiled eggs, cooled, peeled, halved; yokes placed aside 
3-6 slices of bacon, cooked 'til crisp and crumbled (nitrate/nitrite free)
1 avocado, peeled and seed removed
juice of a 1/2 lemon
1/2 tsp cilantro 
1/4 tsp sea salt
1/4 tsp cayenne 
1 tsp minced garlic
3 tbs mayo (make your own like this)
2 tsp. Dijon (or deli-style) mustard


1. Cook bacon until crisp. Allow to cool. Crumble it. Set aside.

2. Using a fork, mash avocado with the juice of 1/2 lemon, spices, and the garlic until a creamy texture. 

3. Remove yolks from hard boiled eggs and mash them with mayo and Dijon mustard. 

4. Combine the creamy avocado (step 2) and creamy yolks (step 3) together until flavors and colors are blended.

5. Take the avocado-yolk mixture and spoon into each of the halves. 

6. Top with crumbled bacon. 

7. Share with a friend. Enjoy! 

Choose, eat, and live well! =)


  1. I just made these and they are delish! :)

    1. Thanks Rhonda for stopping by and leaving a comment and making my recipe on the same day it published - what a compliment! =)

  2. Oh my goodness, these look amazing! I am sharing this tomorrow on my Facebook page, Heal Your Gut With Food, and I pinned it! Thank you for sharing this recipe Jessica!

    1. Thanks so much Raine for sharing my recipe on your page. I enjoyed seeing your share pop up in my newsfeed. Be well! =)