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Avocado Bacon Deviled Eggs

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The chef's "merry" description:

"This easy and delicious twist on a traditional deviled egg is perfect for a party or holiday. I love the combination of avocado and bacon, yum! The consistency of mashed avocado and egg yolks really merry well together. The addition of the crunchy bacon adds a nice texture to the smooth and creamy egg filling. Tangy, savory, smooth with a bit of salty crunch makes these the perfect bite sized snack for holidays or parties."


12 eggs
1 avocado mashed
3 tbsp Greek yogurt
2 tbsp mustard
1/2 tsp vinegar
1/2 tsp salt
lime juice
5 slices bacon cooked, crumbled
chives chopped


Bring a large pot of water to a boil. Gently add the eggs into the boiling water. Bring the water back up to a boil, but turn heat to med-low and simmer for 12 minutes. Remove eggs and place them into a large bowl of ice water. Let them sit in the ice water for 5-10 minutes. Remove and peel immediately.

Slice eggs in half lengthwise. Gently scoop out the yolks into a medium bowl. Add the avocado, yogurt, mustard, salt, lime juice, and vinegar to the yolks. Mix well to combine. I liked mine a little chunky. If you want a super smooth filling you could throw it all in the food processor.

Either scoop filling into each egg half, or use a zip top plastic bag to pipe the filling in for an easy and clean look. Top each egg with crumbled crispy bacon and chopped chives.

Serve immediately, or chill for about an hour before serving. Best served the same day to prevent the avocados from browning.
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You've got that right...wonderful looking deviled eggs! I'm having those for my afternoon snack! :-))


Darn tootin'!


Making good Deviled Eggs is NEVER useless information.


That's me. A wealth of useless information!!!! hahahaha


HAHAHAHaha ha ha ha ha ha hee hee hee hee!


DJ's Online Home Schooling: Boiling Water 101.


That could be my problem. I tend to use very fresh eggs when I can.


Can't guarantee the shells not sticking to the eggs...that depends on how fresh the eggs are. Older eggs tend to peel much easier than fresh eggs.


Thanks Donnajames. I've never been able to successfully boil eggs without breaking half of them, then having the shells stick to the egg..


Thanks for the info! I've read so much conflicting advice over the years. My boiled eggs are always a mess, so I just turn them into egg salad.


I can't believe a chef said to boil water then add egg!!!! That is the best way to crack the eggs even if they are room temperature! Always start with a pot of COLD water and the eggs - THEN turn on the burner and bring to a boil. Boil for 2-3 minutes...turn off burner...cover the pot and let steep for around 15 minutes. Put in an ice bath. Doing this you will never get the 'green' circle around the yolk!


This looks and sounds delicious.

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