These avocado deviled eggs swap mayonnaise for mashed avocado, so the filling stays creamy while adding fiber and unsaturated fat. Topped with crispy bacon and chives, each 2-half serving has about 8 g of protein and 1 g of net carbs, and the whole batch is ready in under 30 minutes. They make a satisfying low-carb snack, party appetizer or protein-rich addition to your meal prep.
Eggs are one of the easiest whole-food protein sources; for more options see our protein-rich snacks, or browse keto-friendly snacks if you're keeping carbs low.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Yield: 12 deviled egg halves (6 servings of 2 halves)
Approximate Nutrition (per serving of 2 halves)
Calories: ~145
Protein: ~8 g
Total Fat: ~12 g
Saturated Fat: ~3 g
Carbs: ~3 g
Fiber: ~2 g
Net Carbs: ~1 g
Sodium: ~260 mg
Cholesterol: ~190 mg
Estimates based on USDA FoodData Central values for typical ingredients; your numbers will vary with brands and exact amounts.
Ingredients
- 6 large eggs
- 1 medium ripe avocado (about 150 g flesh)
- 1 tablespoon (15 ml) fresh lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon (1.5 g) salt
- 1/8 teaspoon black pepper
- 3 slices bacon (about 85 g raw), cooked crisp and crumbled
- 1 tablespoon fresh chives, finely chopped, for garnish
Instructions
- Cook the eggs: Place the eggs in a medium saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a boil, then cover, remove from the heat and let sit for 10 to 12 minutes.
- Cook the bacon: While the eggs cook, fry or bake the bacon until crisp. Drain on paper towels, then crumble into small pieces.
- Cool the eggs: Transfer the eggs to an ice-water bath for 5 minutes, then peel.
- Halve the eggs: Cut the eggs in half lengthwise. Carefully scoop the yolks into a medium bowl.
- Make the filling: Add the avocado, lime juice, garlic powder, onion powder, smoked paprika, salt and pepper to the yolks. Mash until smooth and creamy.
- Fill the whites: Spoon or pipe the avocado-yolk mixture back into the egg white halves.
- Top: Sprinkle each egg with crumbled bacon, chopped chives and a little extra smoked paprika.
- Serve: Serve immediately, or cover and refrigerate for up to 24 hours (the avocado may start to brown after that).
Variations
- Vegetarian: Skip the bacon and top with toasted pumpkin or sunflower seeds for crunch.
- Higher protein: Replace half the avocado with 1/4 cup (60 g) plain Greek yogurt for a tangier filling with a little more protein.
- Spicy: Add 1/4 to 1/2 teaspoon cayenne or a few dashes of hot sauce to the filling.
- Mexican-inspired: Fold 2 tablespoons finely diced tomato, 1 tablespoon minced jalapeño and 1 tablespoon chopped cilantro into the filling.
- Lower sodium: Use half the bacon and reduce the salt to a pinch; the lime and paprika carry plenty of flavor.
Tips
- Easy-peel eggs: Eggs that are 7 to 10 days old peel more easily than very fresh ones, and the ice bath helps the shell release.
- Prevent browning: The lime juice slows oxidation, but for the best color assemble close to serving time.
- Neat presentation: Pipe the filling with a zip-top bag with one corner snipped, or a piping bag with a star tip.
- Ripe avocado: It should yield to gentle pressure. An underripe avocado makes a lumpy filling.
Storage & Make-Ahead
- Assembled eggs: Best within 24 hours. Press plastic wrap directly onto the surface to limit browning.
- Make ahead: Hard-cooked eggs keep in the fridge for up to 1 week, and cooked bacon for about 4 days. Make the avocado filling on the day you serve.
- Food safety: Don't leave deviled eggs at room temperature for more than 2 hours (1 hour in hot weather).
Packing them for lunch? They pair well with crunchy veggies, and our healthy snacks for work guide has more desk-friendly ideas.
Nutrition Notes
| Ingredient | What it adds |
|---|---|
| Eggs | Complete protein (about 6 g per large egg), plus choline, vitamin B12, selenium and lutein |
| Avocado | Mostly monounsaturated fat, fiber and potassium; replaces mayonnaise in the filling |
| Lime juice | Bright flavor and vitamin C; slows browning of the avocado |
| Bacon | Savory crunch; it's high in sodium, so a little goes a long way |
With protein and fat but almost no carbohydrate, these eggs are a good fit for blood-sugar-balancing snacks. Each serving has about 190 mg of cholesterol from the yolks; if your doctor has asked you to limit dietary cholesterol, use fewer yolks and more avocado.
A Quick Safety Note
Cook eggs until the yolks are firm, especially for pregnant people, young children, older adults and anyone with a weakened immune system. Keep deviled eggs refrigerated and discard any left out longer than 2 hours. Contains egg, a common allergen. See our health disclaimer.
Frequently Asked Questions
Can I make these without bacon for a vegetarian option?
Yes. Skip the bacon and top the eggs with toasted sunflower or pumpkin seeds, a sprinkle of smoked paprika for a smoky flavor, or a little crumbled feta.
How do I prevent the avocado filling from turning brown?
The lime juice slows browning. For extra protection, press plastic wrap directly onto the filling before refrigerating and eat the eggs within 24 hours.
Are avocado deviled eggs keto?
Yes. Each serving of 2 halves has about 3 g of carbohydrate and 2 g of fiber, or roughly 1 g of net carbs, with about 12 g of fat and 8 g of protein.
Can I use store-bought hard-boiled eggs?
Yes. Pre-cooked, peeled eggs save time and work well in this recipe. Check the date and use them within the time listed on the package.
What's the trick to peeling hard-boiled eggs easily?
Use eggs that are 7 to 10 days old, move them straight into an ice bath for 5 minutes after cooking, then gently crack the shell all over and peel under cool running water.
About This Guide
Written and maintained by the HealthSnackIdeas Editorial Team. We build our snack guides from publicly available nutrition research and dietary guidelines (USDA FoodData Central, Dietary Guidelines for Americans, WHO). This content is for general information only and is not a substitute for advice from your doctor or a registered dietitian. Read our health disclaimer.
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