I developed this recipe as part of a recipe challenge I participated in on Instagram. This challenge came right around Easter, the time when it seems like everyone is making deviled eggs!
To be honest, I had never in my life made deviled eggs! I wasn’t even sure I really liked them. So, when I came up with this idea of avocado and bacon deviled eggs, I told it to Kyle as he LOVES deviled eggs. His response was “No, don’t do some fancy deviled egg, just do normal ones”.
In the end, we were both glad I didn’t listen to Kyle, because they turned out to be delicious! And to make it better, they are perfectly Keto and Low Carb.
Avocado & Bacon Deviled Eggs
2 Tbsp Mayonnaise
1 Avocado, halved, seeded and peeled
5 Strips Bacon, cooked and diced
Salt & Pepper to taste
Bring pot of water to a boil and carefully add eggs. Allow eggs to cook in boiling water for 10-13 minutes. Once cooked, remove and place into a bowl of ice water and allow to cool.
Once cooled, peel the eggs. Slice the eggs in half lengthwise and carefully remove the yolks, leaving the egg whites intact.
Place the egg yolks, avocado, mayonnaise, salt and pepper into food processor. Turn food processor on high and mix until smooth.
Remove mixture from processor and place into a bowl and, fold diced bacon into the yolk mixture.
To fill the eggs, I filled a plastic bag with the yolk and bacon mixture and cut off one corner to allow you to pipe the filling into the egg white. Fill each egg white with desired amount of filling. Tip: to keep your eggs from sliding, place a small dollop of filling on the platter and then place the egg white on top!
Garnish with extra bacon if desired.