Bacon Avocado Deviled Eggs Recipe

Tuesday, November 5, 2013

  • 8 large eggs
  • 5 slices thick sliced bacon, chopped
  • 1 ripe but firm avocado, halved, pitted and peeled
  • ⅓ cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1 tablespoon minced shallot
  • ¼ teaspoon hot sauce, such as Tabasco
  • Coarse salt and ground pepper
  • Fresh parsley for garnish
  • 1 teaspoon paprika powder for garnish


  1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
  2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
  3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
  4. Mound yolk mixture into whites. Garnish with bacon, an avocado slice and parsley. Sprinkle with paprika powder just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Note : Serves 8.

Photo Credit: Dan leveille


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