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Guacamole Deviled Eggs with Bacon

Guacamole deviled eggs filled with a creamy avocado and egg yolk filling, sprinkled with crunchy grilled bacon... Delicious!

Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 appetizers
Calories per serving 147 kcal

Ingredients

  • 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
  • salt

Instructions

  1. Place the slices of bacon on a clean oven tray.

  2. 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.

  3. 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.

  4. Remove the egg yolks and add them to a blender together with the avocado meat, olive oil and mustard.

  5. Blend until creamy. Add half of the cilantro. Season with a pinch of taco seasoning.

  6. 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.