Deviled eggs with bacon and avocado are now potentially my favorite springtime appetizer. Growing up, I thought they were called “doubled eggs” because you split them in half. Which, now that I think about it, actually makes more sense then calling them deviled eggs. I feel as though I should have been consulted by the naming committee.
These deviled eggs with bacon and avocado are not exactly one of Granny’s recipes. In fact they are quite a departure from her very basic recipe, which calls for mixing the yolk with mayo and mustard and topping with paprika. Don’t get me wrong, I love simple and basic doubled deviled eggs. However, a few years ago for my baby shower, Anne (my Massachusetts blogging counterpart and sister) made the most delicious deviled eggs I’d ever had. She adapted this basic recipe and added bacon (!!!), dill relish, onion and garlic.
My friend who loves deviled eggs had a birthday last week. As luck would have it, I happened upon the cutest deviled egg plate I ever did see, and I decided to give her the plate filled with my grandma’s + Anne’s deviled eggs, with bit of my own flare.
I made the filling for the eggs the way I mentioned, but I used chives instead of onion. Also, instead of mayonnaise, I used avocado because I love bacon and avocado together (a decision that I don’t think needs to be defended).
The result were some pretty darn good deviled eggs with bacon and avocado. I know this is the way that I’ll be making them from now on, and I think you should, too. Whether your hard-boiled eggs deviled, doubled or dipped in dye, I hope you have a great Easter weekend. And if your Easter bunny shops at cute local boutiques, maybe you’ll find a plate as cute as this one in your Easter basket!
These deviled eggs are a perfect combination of a classic recipe with a new twist. The dill relish and deli mustard give it a kick of flavor that is delightful. Impress your guests with a little spin on Deviled Eggs.
- 6 eggs, hard-boiled and sliced in half lengthwise
- 1 small avocado or half of a regular sized avocado
- 2 T dill pickle reslish More or less to taste
- 1 T Deli style mustard
- 2 strips bacon, cooked and crumpled
- 2 T chives, divided
- to taste salt and pepper
- to taste paprika
Scoop the yolks of the hard-boiled eggs into a bowl. Add half of the avocado and slowly add the remaining avocado until you achieve the desired consistency.
Add the relish and mustard. You may want more or less than the amount listed depending on the taste.
Add the bacon, half of the chives, and salt and pepper to taste. Mix well. Spoon the mixture into the yolk cavity of the eggs.
Top the eggs with the reserved chives and dust with paprika.
Because this recipe calls for avocado, I recommend serving as soon as possible after preparing, as the avocado will begin to brown after a few hours. This will not affect the flavor.