Guacamole deviled eggs filled to the brim with a creamy avocado and egg yolk filling… And the yumminess doesn’t stop there! Just sprinkle these deviled eggs with loads of crunchy grilled bacon and you are in for a real treat.
And here’s yet another one to join my deviled egg collection: try out these guacamole deviled eggs and enjoy!
Ever since I’ve found out that the hubs actually likes these classic stuffed eggs, they have appeared on our lunch table quite often lately.
Deviled eggs are so easy to make really.
Also because most of all you will always have some type of cool ingredient in your fridge or pantry to add to that egg yolk filling. Even simple sauces, herbs or seasonings!
I often boil an extra couple of eggs in the evening while cooking or steaming food. And then store them in the fridge for the days after, knowing very well that the hard boiled eggs will end up sliced for a salad or sandwich or stuffed anyway.
Guacamole Deviled Eggs with Bacon
We all love deviled eggs, right!
I’ve made quite a few versions of deviled eggs over the years of food blogging. This time I opted for a fresh and colorful version with ripe avocado, crunchy bacon and fresh cilantro.
Especially the avocado makes the cooked yolks even more creamier than they already are. The end result is a velvety green filling that looks extremely appetizing and appealing. I also like that heat coming from my homemade taco seasoning!
Once you have filled the sliced eggs up, then sprinkle them with some crunchy grilled or baked bacon. What a splendid appetizer or lunch.
Do you love deviled eggs as well?
- 4 large eggs
- 1 small ripe avocado
- 2 tbsp strong mustard
- 3 oz salted bacon (70 g), sliced
- 3 tbsp fresh cilantro chopped
- 1 tbsp olive oil
- homemade taco seasoning
- Place the slices of bacon on a clean oven tray.
- Bake them in a preheated oven at 356°F (180°C) for about 30 minutes or until they are crisp and golden. Keep an eye on it! In the meantime add the eggs to a large pan filled with water and place it over high heat.
- Boil the eggs for 10 minutes and drain. Let them cool down.
- Once the bacon is crisp, let it cool down at room temperature. When it is cool enough to handle, crumble it up finely. Put it aside until needed later. Peel the eggs and slice them in half lengthwise.
Remove the egg yolks and add them to a blender together with the avocado meat, olive oil and mustard.
Blend until creamy. Add half of the cilantro. Season with a pinch of taco seasoning.
Blend again. Check the seasoning and add more chili, mustard, taco seasoning or salt if necessary. Scoop or pipe the yolk mixture onto the egg whites. Sprinkle with the crumbled bacon. garnish with a pinch of chili pepper and the rest of the chopped cilantro. Serve at room temperate.