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Bacon Avocado Deviled Eggs

Bacon Avocado Deviled Eggs

Servings 4 servings
Author Brandon Matzek


  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 3 slices crispy-cooked bacon, finely chopped
  • 1/2 avocado, pit removed, diced
  • 1 scallion, roots trimmed, white and green part finely chopped, dark green part thinly sliced for garnish
  • 1 tablespoon hot sauce (preferably green in color)
  • Squeeze of lime
  • Kosher salt


  1. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
  2. To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (reserve the rest for garnish), diced avocado, chopped scallion (white and light green parts only), hot sauce, lime juice and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
  3. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with reserved chopped bacon and thinly sliced scallion (dark green part).