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
Keyword guacamole deviled eggs
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 24
Calories 86kcal
Author Erica
Ingredients
12hard boiled eggs
1medium ripe avocadopeeled and pitted
¼cupmayonnaise
1tablespoonDijon mustard
½limejuiced
2tablespoonsonionminced (red, white, or yellow)
1small sweet red pepperminced
2tablespoonscilantrominced
⅛teaspooncayenne pepper
Saltto taste
Paprikafor garnish
4slices cooked baconcrumbled
Instructions
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.