Bacon Guacamole Deviled Eggs

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What an exciting week last week!  First, let’s get started with this week’s recipe:

Bacon Guacamole Deviled Eggs Main


Bacon Guacamole Deviled Eggs?

Bacon Guacamole Deviled Eggs are a new take on an old favorite.  In looking for a substitution for mayonnaise, I came across several people that use mashed avocado.  I love avocados because they take on a lot of the flavor of whatever you pair them with, making them a great healthy addition to just about any dish.  In deviled eggs, they add a great thickness and creaminess, mimicking mayo, but with no cholesterol and lots of healthy goodness.

Make Bacon Guacamole Deviled Eggs for a Dr. Seuss Party!

As the avocados oxidize, they turn the yolks slightly green, making them perfect for a party honoring the beloved children’s author.  Pair Bacon Guacamole Deviled Eggs with a grilled or baked ham slice for a great surprise for the kids.  They’ll be surprised that you got the eggs to turn green and love them at the same time.  If you’d like to keep them yellow though, add a tablespoon of lime juice to the avocado before you mix in the yolks.  Your mixture will stay a beautiful light yellow.

I Want to Make a Big Batch of Bacon Guacamole Deviled Eggs

Make it easy on yourself and bake your eggs.  Yep.  You read that right.  Bake the eggs following our Hard Baked Eggs recipe!  It will cut your time in half and make your eggs perfectly peelable.  You can bake as many eggs as your oven will hold and all it takes is 30 minutes plus cooling time.  I’ll never boil eggs again.

Bacon Guacamole Deviled Eggs

Bacon Guacamole Deviled Eggs


  • 12 hard cooked eggs, peeled
  • 1 1/2 ripe avocados, pit removed and flesh cubed
  • 3 T ranch dressing
  • 4 t sour cream
  • 1 T prepared horseradish
  • 5 slices bacon, cooked crispy
  • 1 roasted red pepper, sliced into thin strips 1 inch long


  1. Cut the eggs in half and remove the yolks. Place in the bowl of a food processor.
  2. Add the dressing, sour cream, and horseradish. Pulse until smooth.
  3. Add the cubed avocado and pulse again until smooth.
  4. Fill the whites of the eggs, either by spooning into the eggs, or by placing the filling in a zippy bag and cutting a corner to pipe it in.
  5. Top with a strip of the red pepper and bacon.
  6. Serve with your favorite meal.

Next time you want to make deviled eggs, but want to change it up a bit, try Bacon Guacamole Deviled Eggs.  They are perfect for anyone allergic to mayo, or wants to cut the cholesterol of the dish.  Plus, doesn’t bacon just make everything better?  So grab the bacon, grab the eggs, and whip up a batch of Bacon Guacamole Deviled Eggs!


  1. Linked up for the first time! Thanks for hosting!

  2. Thank you for the feature! Your linky always has such wonderful ideas. Thank you very much Lessie!

  3. Great linky with so many awesome ideas!

  4. Thank you so much for hosting! All of these recipes look so delicious. I’ve been looking for ways to avoid using mayo in deviled eggs, too, and I love avocado, so I’m going to have to give your recipe a whirl! Oh, and if you haven’t already done so, please come join my How-To Tuesday link party. It would be great to have you join!

  5. Thanks so much for the linky!


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