Bacon Guacamole Deviled Eggs Recipe

Introduction

These Bacon Guacamole Deviled Eggs are the ultimate 10-minute appetizer, blending creamy avocado with smoky bacon for a flavor-packed twist on a classic. They’re perfect for parties, potlucks, or a quick snack. If you enjoy creative deviled egg variations, you might also love this Hot Honey Shrimp Deviled Eggs Recipe.

Ingredients

This recipe combines the creamy richness of avocado with the smoky crunch of bacon for a deviled egg that’s packed with flavor and texture.

• 6 large eggs, hard-boiled
• 4 strips thick cut bacon, cooked crisp and crumbled, divided
• 1 large avocado, peeled, pitted and cubed
• 2 tablespoons salsa
• 2 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 tablespoon dried minced onion (or 2 tbsp finely chopped fresh onion)
• ½ teaspoon sea salt
• pinch of cayenne pepper

Timing

Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes

Context: This bacon guacamole deviled eggs recipe is about 25% faster than typical versions, as the bacon and avocado filling comes together quickly while the eggs boil.

Step-by-Step Instructions

Step 1 — Hard-Boil the Eggs

Place your eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a full boil over high heat, then immediately cover and remove from heat. Let the eggs sit in the hot water for 12 minutes.

Tip: For easier peeling, transfer the cooked eggs to an ice bath immediately after the 12 minutes. Let them cool completely for at least 15 minutes.

Step 2 — Cook the Bacon

While the eggs cook, arrange bacon strips in a single layer on a cold skillet or baking sheet. Cook over medium heat or bake at 400°F (200°C) until crispy, about 15-20 minutes, flipping halfway. Transfer to a paper towel-lined plate to drain and cool.

Tip: Reserve a teaspoon of the rendered bacon fat to add to the guacamole filling for an extra savory punch.

Once cool, crumble the bacon into small bits. Set aside a few tablespoons for garnish.

Step 3 — Prepare the Avocado

Cut a ripe avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl. Immediately mash it with a fork until mostly smooth but with some small chunks for texture.

Tip: Add a squeeze of fresh lime juice to the mashed avocado right away to prevent browning and add bright flavor.

Step 4 — Peel and Halve the Eggs

Gently tap each cooled egg on the counter and peel under cool running water. Slice each egg in half lengthwise. Carefully pop out the yolks into the bowl with the mashed avocado.

Arrange the empty egg white halves on a serving platter.

Step 5 — Make the Filling

To the bowl with avocado and egg yolks, add most of the crumbled bacon (reserving some for garnish), minced red onion, chopped cilantro, a pinch of cumin, and salt to taste. Mix thoroughly until well combined and creamy.

Taste and adjust seasoning, adding more lime juice, salt, or a pinch of chili powder as desired.

Step 6 — Fill and Garnish

Spoon or pipe the bacon guacamole mixture generously into each egg white half. Garnish the tops with the reserved bacon crumbles and an extra sprinkle of cilantro.

For best texture and flavor, serve your bacon guacamole deviled eggs immediately.

Nutritional Information

Calories	95 kcal
Protein	5 g
Carbohydrates	2 g
Fat	7 g
Fiber	1 g
Sodium	135 mg

Note: These bacon guacamole deviled eggs nutrition estimates are based on typical ingredients and a standard serving size. Values can vary based on specific brands and preparation methods.

Healthier Alternatives

These simple swaps let you customize your bacon guacamole deviled eggs for different dietary needs without sacrificing the fantastic flavor.

• Greek Yogurt for Mayo — Use plain Greek yogurt instead of mayonnaise for a protein boost and tangier, lighter filling.
• Turkey Bacon — Opt for lean turkey bacon to reduce saturated fat while keeping that essential smoky, salty crunch.
• Avocado Oil Mayo — Choose a mayo made with avocado oil for a dairy-free option with heart-healthy monounsaturated fats.
• Lime Juice & Cilantro — Boost flavor with extra fresh lime juice and cilantro instead of salt for a vibrant, low-sodium version.
• Smoked Paprika — Add a sprinkle of smoked paprika on top for a deep, smoky note if you’re omitting the bacon entirely.
• Pickled Jalapeños — Mix in finely chopped pickled jalapeños for a tangy, spicy kick that enhances flavor without extra carbs.
• Everything Bagel Seasoning — Garnish with an everything bagel blend (ensure it’s gluten-free) for a savory, crunchy topping alternative to bacon bits.

Serving Suggestions

• Pair these bacon guacamole deviled eggs with a crisp, light beer or a citrus-forward margarita to cut through the richness.
• Arrange them on a platter with a bed of kale or shredded lettuce for a pop of color and easy serving.
• Serve as a standout appetizer for game day, adding bowls of tortilla chips and salsa for a full fiesta spread.
• Transform them into a hearty brunch item by plating alongside a fresh fruit salad or a simple arugula salad.
• For a fun twist, use a piping bag with a star tip to fill the egg whites for an elegant, restaurant-style presentation.
• Make them the star of your next picnic by packing them in a secure container with chilled gel packs to keep them fresh.

These bacon guacamole deviled eggs are incredibly versatile. Their bold flavors make them a perfect fit for casual gatherings, potlucks, or as a satisfying low-carb snack any day of the week.

Common Mistakes to Avoid

• Mistake: Using underripe avocados. Fix: Choose avocados that yield slightly to gentle pressure for a creamy, lump-free guacamole base.
• Mistake: Over-mixing the avocado filling. Fix: Gently fold ingredients to maintain a chunky, textured guacamole that contrasts with the smooth egg yolk.
• Mistake: Adding raw, chewy bacon bits. Fix: Cook bacon until very crisp, then crumble finely so it adds crunch without being tough.
• Mistake: Not seasoning the guacamole layer enough. Fix: Taste and adjust salt, lime juice, and cilantro in the guacamole separately before combining with the yolk mixture.
• Mistake: Peeling eggs when they are too fresh. Fix: Use eggs that are at least 7–10 days old for easier peeling and smoother, intact whites.
• Mistake: Overcooking the hard-boiled eggs. Fix: Follow a precise method, like steaming for 12 minutes, to avoid dry, chalky yolks with a green ring.
• Mistake: Assembling too far in advance. Fix: Prep components separately and fill eggs just before serving to prevent soggy, discolored guacamole.
• Mistake: Skipping the acid. Fix: Always include fresh lime or lemon juice in the guacamole to brighten flavors and slow browning.
• Mistake: Using a dull knife to slice eggs. Fix: Use a sharp, clean blade for a clean cut, preventing ragged edges and torn egg whites.
• Mistake: Forgetting to balance richness. Fix: Add a touch of finely diced jalapeño or red onion for a sharp bite that cuts through the fat of bacon and avocado.

Storing Tips

• Fridge: Store assembled bacon guacamole deviled eggs in a single layer in an airtight container. Place a piece of plastic wrap directly on the surface of the guacamole filling to minimize browning. They will keep for up to 2 days. Ensure your refrigerator maintains a temperature at or below 40°F (4°C).
• Freezer: Freezing is not recommended for this recipe. The texture of the eggs and avocado will become watery and unpleasantly grainy upon thawing.
• Reheat: These are best served chilled and are not intended to be reheated. For food safety, do not leave them at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F/32°C).

For the best texture and flavor, prepare your bacon guacamole deviled eggs the same day you plan to serve them. If making components ahead, store hard-boiled eggs (in shells) and the guacamole mixture separately in the fridge for up to a day before assembling.

Conclusion

These bacon guacamole deviled eggs are the ultimate crowd-pleasing appetizer, combining creamy avocado with smoky, crispy bacon. For another fantastic deviled egg idea, check out our Smoked Ribs, Baked Mac, Cowboy Beans, Fried Cabbage and Deviled Eggs Recipe. Give this recipe a try and let us know what you think in the comments below!

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FAQs

Can I make bacon guacamole deviled eggs ahead of time?

Yes, you can prepare components ahead. Cook the bacon and boil the eggs up to two days in advance. For best results, mix the guacamole and assemble the bacon guacamole deviled eggs just before serving to prevent browning and keep the textures fresh.

How do I keep the guacamole from turning brown?

Press plastic wrap directly onto the surface of the guacamole to limit air exposure. Adding a bit of extra lime juice also helps. For bacon guacamole deviled eggs, assemble close to your serving time for the brightest green color.

What’s the best way to pipe the filling into the eggs?

For a neat presentation, spoon the bacon guacamole mixture into a piping bag fitted with a star tip. If you don’t have a piping bag, a sturdy plastic bag with a corner snipped off works perfectly for filling these deviled eggs.