If deviled eggs are one of your favorite appetizers, imagine the marriage of deviled eggs and avocado!? These Guacamole Bacon Deviled Eggs are just the thing! 

Guacamole Bacon Deviled Eggs

Are you a deviled eggs lover like I am? Seriously, I could eat a dozen of them if I allowed myself! And we all know that the classic deviled eggs are filled to the brim with fatty mayonnaise, which I adore, but shouldn’t be consuming in copious amounts. So to skirt around the fact, I’ve created this popular recipe – you can find many versions around the internet – that blends two of my favorite things: avocados and deviled eggs!

Now, BALANCE is the word for 2016, so I have not removed all the goodness from deviled eggs and thus topped these with a sprinkling of crispy bacon and fresh cilantro, two of my favorite things along with eggs and avocados. You’ll note in the recipe I only use some of the egg yolks – that’s also to save on calories but I promise with the other ingredients, you’re not skimping on flavor!

Guacamole Bacon Deviled Eggs

Another ingredient that makes these eggs ever so creamy is the Greek yogurt – it adds great flavor and helps the avocados smooth out the egg mixture. It becomes so smooth it’s extremely easy to through into a piping bag and pipe into the eggs or you could simply spoon it in as well. Either way, I promise these will be delicious!

p.s. Make sure to take note of my method of boiling eggs. This method results in perfectly boiled eggs every time and is how we do it at the restaurant, where we hard boil over a thousand eggs a month!

Guacamole Bacon Deviled Eggs \ Recipe from CookingWithBooks.net

I hope you enjoy this guacamole bacon deviled eggs recipe!

Guacamole Bacon Deviled Eggs

These Guacamole Bacon Deviled Eggs are creamy and full of flavor, minus all the usual fat in classic deviled eggs, meaning you can eat more of them!
Print Recipe
Guacamole Deviled Eggs
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes


  • 6 large eggs
  • 1 small ripe avocado
  • 2 tablespoons Stonyfield Greek yogurt
  • 2 strips bacon cooked and chopped
  • 1 teaspoon salt
  • freshly cracked pepper
  • cilantro to decorate


  • Place eggs in a small saucepan and cover with cold water.
  • Place over medium heat and wait for it to boil. Once water boils, remove from heat and cover with lid. Set timer for 12 minutes.
  • Once timer goes off, uncover, remove water, and shake to crack shells. Peel and slice in half.
  • Chill for 10 minutes.
  • In a small bowl, smash the avocado, yogurt, bacon, salt, and pepper. Set aside a little bacon to top eggs with.
  • Remove egg yolks and only add 3 halves to the avocado mixture (throw out the rest), mixing until smooth.
  • Pipe filling into hollowed egg whites, top with bacon and cilantro. Chill for an hour and serve.
Servings: 12 halves
Author: Marnely Murray

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