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Smoky Bacon Avocado Deviled Eggs

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  • Author: Julie
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 16 1x
  • Category: Appetizer
  • Cuisine: American


These Smoky Bacon Avocado Deviled Eggs are a great way to spice up your traditional Easter menu.


  • 8 hard boiled eggs
  • 1 avocado, peeled and pitted
  • 1 tablespoon fresh lemon or lime juice
  • 1/4 teaspoon McCormick garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped
  • dash of hot sauce (optional)
  • 5 strips bacon, cooked
  • 1/2 teaspoon McCormick Smoked Paprika


  1. With a sharp knife, slice eggs in half and scoop out the yolk, keeping the white halves intact and setting them aside.
  2. Place the yolk, avocado, lemon juice, garlic powder, salt, cilantro and hot sauce in a blender or food processor and process until smooth and creamy.
  3. Scoop the filling into a bag and pipe into the egg white halves.
  4. Wash and dry your blender or food processor. Process bacon strips with smoked paprika until you have bacon bits. Top each egg with the bacon. Refrigerate until serving.


*These filling in these deviled eggs may slightly discolor if they are are not served the same day they are made.


  • Serving Size: 1 deviled egg
  • Calories: 70
  • Sugar: 0.3g
  • Sodium: 126mg
  • Fat: 5.2g
  • Saturated Fat: 1.4g
  • Unsaturated Fat: 3.1g
  • Trans Fat: 0g
  • Carbohydrates: 1.2g
  • Fiber: 0.6g
  • Protein: 4.6g
  • Cholesterol: 97mg