Bacon Guacamole Deviled Eggs

Two appetizer favorites in one, these Bacon Guacamole Deviled Eggs take on the best qualities of the popular avocado dip and nix the chip!
Course Appetizer
Cuisine American, Mexican
Prep Time 30 minutes
Total Time 30 minutes
Servings 24
Calories 86kcal
Author Erica


  • 12 hard boiled eggs
  • 1 medium ripe avocado peeled and pitted
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 lime juiced
  • 2 tablespoons onion minced (red, white, or yellow)
  • 1 small sweet red pepper minced
  • 2 tablespoons cilantro minced
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • Paprika for garnish
  • 4 slices cooked bacon crumbled


  • Peel the eggs and rinse them. Cut each egg in half, and pop the yolk out into a medium-sized bowl; mash yolks. Set whites aside on a serving tray.
  • To the egg yolks, add avocado, mayonnaise, mustard, and lime juice; stir until well combined - if you like chunky guacamole, feel free to leave in that way!
  • Stir in onion, red pepper, cilantro, and cayenne, mixing until evenly distributed. Add salt to taste.
  • Fill an untipped pastry bag (or Ziploc with the corner cut off) and pipe filling into egg whites.
  • Sprinkle eggs with paprika, then top each with crumbled bacon pieces.


Calories: 86kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 78mg | Potassium: 89mg | Vitamin A: 305IU | Vitamin C: 7.7mg | Calcium: 14mg | Iron: 0.4mg