Bacon-Guacamole Deviled Eggs

Wiley P


I just love deviled eggs and have over 30 different types in my book. This is one of my very favorites. It makes lots of filling, so don't skimp when you are loading them up!

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20 Min


20 Min


Stove Top


hard cooked eggs, shells removed, cut in half lengthwise
1 large
2 Tbsp
cooked and crumbled bacon, plus more for garnish
2 Tbsp
minced tomato
1 Tbsp
minced jalapeño chile (use a minced serrano chile for a little added heat)
1 Tbsp
minced red onion
1 Tbsp
lime juice (about 1/2 lime)
1 Tbsp
finely chopped fresh cilantro (or 1 teaspoon dry cilantro flakes)
1/8 tsp
ground cayenne pepper (or 1 teaspoon "frank's red hot"® sauce)
1 pinch
kosher salt
1 pinch
freshly ground black pepper
1/4 tsp
chili powder for garnish
cilantro leaves for garnish

Directions Step-By-Step

Into a medium mixing bowl, scoop the yolks out of the egg halves. Add the meat from the avocado and mash them together. Stir in the bacon, tomato, jalapeño, onion, lime juice, cilantro, cayenne, salt and pepper. Place a tablespoon of the mixture back into each of the holes left by the yolks in the eggs and serve garnished with extra bacon, a pinch of chili powder and cilantro leaves.

About this Recipe

Main Ingredient: Eggs
Regional Style: Southwestern