Think of these Heavenly Deviled Eggs as a cross between guacamole, a BLT sandwich and a deviled egg. The rich egg yolks combine wonderfully with the creamy avocado. Fresh cilantro and bits of tomato brighten up the smokey bacon. Just a slight tang from fresh lime juice keeps the flavors balanced. No one will accuse you of being stuck in the 70s with this updated version of Deviled Eggs.
Keeping it Easy
To keep this recipe quick and easy, you can use store bought hard boiled and shelled eggs. Mashing the egg yolks and avocado together in the same bowl also saves a little time. Then, gently fold in the remaining ingredients and the filling is done! I treat the filling like frosting for a cake and put it in a zippered plastic bag, then cut off a corner to pipe the filling into the egg whites. It works like a charm.
Egg-cellent Options
Check out Truffled Egg Salad for another delicious twist on deviled eggs. You can use the same recipe for the egg salad and turn it into Truffled Deviled Eggs. You can’t go wrong with either of these deviled eggs- they are crazy good!
Heavenly Deviled Eggs
Ingredients
- 6 hard boiled eggs shelled
- ½ avocado
- 1 Tbsp mayonnaise (paleo friendly variety if needed)
- 2 strips bacon, cooked
- 4 grape tomatoes
- 2 tsp fresh cilantro chopped finely
- ½ lime, juiced
- salt and pepper to taste
Instructions
- Cut hard boiled eggs in half. Put the yolks in a small bowl and the whites on a serving tray.
- Chop one strip of bacon into small pieces and break or cut the other into 12 pieces for garnish.
- Cut the grape tomatoes into small pieces. I quarter them lengthwise, then cut them across in 2 or 3 slices.
- Rinse and chop the fresh cilantro.
- Add the avocado to the small bowl and using a fork, mash the egg yolks and avocado. Add the mayonnaise and juice from half a lime and stir the mixture until it is creamy and as lump free as possible.
- Add the bacon, tomatoes and cilantro, season with salt and pepper, then stir gently to combine without mashing it.
- Scoop the mixture into a plastic sandwich bag. Cut off about ½” from one corner and use it as a piping bag to fill the egg whites. Garnish with the remaining bacon pieces. Refrigerate to chill completely until ready to serve.