Bacon and Avocado Deviled Eggs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A keto twist on classic deviled eggs, featuring crispy bacon bits and creamy avocado for a rich, satisfying appetizer. This American-inspired quick recipe (keto, vegetarian), ready in about 25 minutes, pairs eggs, smoked bacon, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat to medium and simmer for 10 minutes. Transfer eggs to ice water for 5 minutes, then peel and halve lengthwise.
  2. Step 2: Fry 4 bacon slices until crisp, drain on paper towels, and crumble into small bits. Reserve 1 tablespoon bacon fat for cooking.
  3. Step 3: In a bowl, mash 1/2 medium avocado with 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 1/4 teaspoon salt until smooth.
  4. Step 4: Fill egg white halves with avocado mixture, top with crumbled bacon and 1 tablespoon chopped chives. Chill for 30 minutes before serving.

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