Go Back

Green Eggs and Ham: Deviled Eggs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 egg halves
Author White Lights on Wednesday


  • 3 eggs hard boiled
  • 1/2 ripe avocado
  • 2 slices bacon cooked crispy and chopped
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon each : black pepper salt, and onion powder


  1. Cut eggs in half lengthwise. Carefully remove yolks and place in a medium bowl. Set aside whites. Set aside 6 pieces of chopped bacon (one for each egg half).
  2. Scoop out avocado from skin and put in bowl with egg yolks. Add in mayonnaise, mustard, vinegar, salt, pepper, and onion powder. Smash everything together until smooth. Stir in bacon.
  3. Put egg yolk mixture into a small plastic Ziploc bag. Cut off one corner, big enough to fit bacon pieces through. Squeeze egg yolk mixture into ”cups” of egg whites.
  4. Refrigerate eggs until ready to serve. Place one piece of bacon on top of the egg yolk mixture to garnish just before serving