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Let’s talk deviled eggs, shall we. They are amazingly delicious But they have been around for decades without much change. I typically make them the same way mom makes them, who makes them the same way her mom makes them, etc. I’ve been thinking about how I could update the traditional deviled egg with a bit of a modern twist.

Then, it came to me in the middle of the night….AVOCADO! It’s my newest love and I just can’t seem to get enough of this tasty fruit. Wait…stop…there’s more! What could make this egg even better than adding avocado….BACON! Oh yes I just said bacon.

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I probably shouldn’t mention that I just ate the filling topped with bacon on a spoon, but as you know I’m allergic to the whites….so I had to. I had to know what I posting. It’s a perk of the job. {I know…you’re jealous, aren’t you?} Well, don’t be. These are super easy.

In fact, these babies will be making an appearance at all holiday meals, picnics, potlucks, and family functions from now until forever. Yes, they are that good. I love my new Vonny LA Deviled Egg Carrier and it will make transporting these bites of avocado heaven a breeze. The bag is stiff, has a non-skid surface on the inside, the carrier is made of an easy-to-clean laminated printed canvas, and even comes with the egg tray. The egg tray holds 11 eggs (not sure why not 12, but I guess that’s so you can taste your creation before taking the rest to a party).

Seriously, Vonny’s line of products is so adorable and functional that I had to share them with you. They would make amazing gifts for mother’s day, bridal showers, your bff, or just because you deserve something amazing. I also am in love with the Casserole Tote. I have one that matches my Egg Carrier, but haven’t had the chance to use it yet. The best part is that it is made to hold a 9×13 casserole dish (so no special dish is required, just use what you’ve got) and it has a pocket on top to hold serving utensils.

Let’s get back to the Avocado Bacon Deviled Eggs

You know the comedian Jim Gaffigan? He has a bit where he says bacon is the fairy dust of the food world. I laugh so hard every time I hear him say it, but it’s so true. Everything tastes better with bacon. The bacon crumbles perched on top of the eggs adds the perfect amount of smokey, salty goodness that the eggs need. On that note…I wouldn’t use maple bacon, but rather a nice smokey bacon.

Great avocados are just starting to hit the shelves now and I’m so excited. All winter long I was so sad that the avocados in my area were horrible and small, but I found some beautiful avocados at the store this week and can’t wait to make some guacamole too!

Looking for more deviled eggs recipes….I’ve got ya covered (find them here).

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Continue to Content Avocado Bacon Deviled Eggs Yield: 24 Prep Time: 15 minutes Total Time: 15 minutes Kick up your deviled eggs with creamy avocado and smoky, crispy bacon. Delish! Print Ingredients 1 dozen hard boiled eggs, peeled

2 tbls deli mustard

3 tbls mayo

1 large avocado, seeded and peeled

1 clove garlic, finely diced

1 tbls finely diced cilantro

salt to taste

3 slices of cooked bacon, finely chopped

Paprika for garnish Instructions Slice eggs in half lengthwise and scoop yolks into a bowl, reserving whites for later. In a medium mixing bowl, mash yolks and avocado with fork. Stir in mustard, mayo, and spices. Pipe or scoop into saved egg white cups. Sprinkle with bacon and paprika. © Around My Family Table Nutrition Information: Yield: 6 Serving Size: 2 halves

Amount Per Serving: Calories: 270 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 382mg Sodium: 382mg Carbohydrates: 4g Fiber: 2g Sugar: 1g Protein: 15g Did you make this recipe? Share and Tag @MyFamilyTable on Instagram...I'd love to see it. Or leave a comment!

Disclaimer: Vonny gave me some carriers to try out for the giveaway, but I love them so much they worked themselves into this recipe. 🙂