Paleo Bacon Avocado Deviled Eggs

Paleo Bacon Avocado Deviled Eggs |

My husband likes deviled eggs but hates mayo, so he asked me to combine 3 ingredients he loves to make this deliciousness - eggs, bacon & guacamole! And did I mention that those are the ONLY 3 ingredients? In other words, this recipe is insanely easy AND healthy. 

Basically, if you want to bring something healthy to a party, but you want that healthy something to also be amazing that everyone raves about - make these. 

In addition, I brought these to our marrieds life group the other night and a couple people commented on how perfect they would be for a St. Patrick's Day Party appetizer. I was like "oh... yea that's brilliant!" I don't know why, but I totally hadn't connected the "green deviled eggs" with St. Patricks Day before haha. 

Also, I included "Make it Fast" sections in the ingredient list in case you need to speed up the process... ahem ahem... you are making this last minute. I mean... obviously I NEVER do that... but just in case there are other slackers out there hehe. [total sarcasm in case you didn't catch that]

Paleo Bacon Avocado Deviled Eggs

Prep Time: 15 minutes               Servings: 8-10 people


12 hard boiled eggs - I always buy cage free, pasture-raised eggs. Make it fast - if you don't have the time to boil them, Trader Joe's and Sprouts sells them in a bag in the eggs area, already peeled.

8 oz. of bacon - Make it fast - Trader Joe's DOES have boxes of Already Fully Cooked Uncured Bacon that you can throw in the microwave and heat for 30 seconds and then use. The boxes will only be 3.5oz. because cooked bacon is lighter, but it is the perfect amount. 

16oz. of your favorite guacamole - Make it fast - Grab a 16oz. container of Trader Joe's Avocado's Number Guacamole. 


1. Hard Boil your eggs. Michelle Tam from Nom Nom Paleo has a great "Perfect Hard-Boiled Eggs Tutorial" that you should read!

2. While the eggs are doing their thing, cook the bacon (crispy bacon works the best). Set aside on paper towels to dry and harden a bit. 

3. Cut each of the boiled eggs in half lengthwise. Remove the yolk from all eggs, but put half of the yokes in a large bowl (we only need half to mix in with the rest of the ingredients) and the other half of the yolks in a sealable container to put in the refrigerator (they are great sprinkle on salads).

4. Finely dice the bacon and add it to the bowl with half of the yolks. 

5. Add your guacamole to the egg yolks and bacon and either mix with a fork or you can use a hand mixer to make it more smooth (what I prefer)

6. There are two ways of putting this delicious mixture into the eggs. If you are not a perfectionist, you can spoon it into the egg holes, but if you can't stand there being another method that makes them look prettier, (I'm guilty) then spoon the mixture into a medium sized sealable plastic bag, remove all air from it, and squeeze the mixture into one corner. Snip off a small piece of that corner and then squeeze it into the eggs (I get giggly and feel like a fancy chef when I do this haha). This is also super helpful if you want to make this mixture ahead of time and then squeeze into the eggs right before you need to eat them so that the guacamole doesn't oxidize and turn brown (just make sure you get ALL of the air out of the bag)!


Jenna Lodin |