Avocado Deviled Eggs with Bacon and Pomegranate
Avocado Deviled Eggs with Bacon and Pomegranate Recipe – This devilishly delicious twist on a classic involves fresh avocado, yet no mayonnaise!
Protein-Packed Easy Appetizer Recipe
We are dying over this Creamy Avocado Deviled Eggs with Bacon and Pomegranate recipe, and so will you!
Easter is right around the corner; it’s time to start thinking about all the deviled eggs you’ll be making this year.
Well-made deviled eggs are a true thing of beauty.
I often make my classic deviled egg recipe and jazz it up with interesting toppings. But sometimes I like to take the yolk filling and doctor that as well.
There are two things I love more than life itself… Avocado Deviled Eggs and Deviled Eggs with Bacon. Put them together you get some of the best deviled eggs around!
Today’s recipe is a culmination of my two favorite deviled egg variations… classic deviled egg with bacon on top, and avocado deviled eggs.
Mixing ripe avocado into the yolk not only eliminates the need for mayo, but it also offers a light freshness that traditional deviled eggs lack.
I added a little lime juice and a touch of Asian chile-garlic sauce to kick up the flavor.
The tang and spice make these Avocado Deviled Eggs with Bacon and Pomegranate utterly irresistible, with a little punch of salty pork fat on top to offset the fresh filling.
Heavenly.
I like to top some of the Avocado Deviled Eggs with Bacon and Pomegranate with, of course, crumbled bacon and some with pomegranate arils for contrast.
The bit of fruity sweetness is an unexpected surprise everyone will love. You can put both on each egg or mix them up.
So this year I challenge you to break out of your deviled egg comfort zone and try something new. You won’t be sorry!
What Ingredients You Will Need
- 12 large eggs
- 2 ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon chile-garlic sauce
- 1/2 teaspoon salt
- 1/4 cup crumbled bacon
- 1/4 cup pomegranate arils
How to Make Avocado Deviled Eggs
Place the eggs in a large pot and fill it with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring it to a boil. The moment the water starts boiling set the timer for 12 minutes.
At exactly 12 minutes, remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill – cold eggs peel easier than warm eggs.
Tap the hard-boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the eggshells off. If you’re having trouble, run them under cold water as you peel. Cut the eggs in half lengthwise and pop the egg yolks into the bowl of your food processor. Lay the whites on a platter.
Now spoon the avocado flesh into the food processor, followed by the lime juice, chile-garlic sauce, and salt. Puree until completely smooth. Scoop the mixture into a piping bag with a medium tip (or into a zip bag then snip the corner off) and pipe the filling into the center of each egg. You should have plenty of filling to create nice tall mounds.
Top each avocado deviled egg with crumbled bacon and/or pomegranate arils. Loosely wrap and chill until ready to serve. Can be made up to 4 days ahead.
Get the Full (Printable) Avocado Deviled Eggs Recipe Below. Enjoy!
Frequently Asked Questions
Struggle with peeling hard boiled eggs?
Here are a few pointers to help you along the way… Check out my post on How to Peel Hard Boiled Eggs by clicking the link.
Can You Prepare This Beforehand?
You can make these eggs the day before and store them in an airtight container in the fridge for up to 4 days.
Substitutions or Additions?
The egg white part of the egg won’t change, but you can add almost any garnish that you want to the filling. You can spice it up with cayenne pepper to taste, you can sprinkle some paprika, top it with fresh cilantro, or drizzle it with some lemon juice.
Other Great Deviled Egg Recipes
- The Best Deviled Eggs (Angel Eggs)
- Middle Eastern Deviled Egg
- Pimento Cheese Eggs
- Buffalo Ranch Eggs
- Sour Cream and Onion Dip Eggs
- Wasabi with Ahi Tuna Eggs
- Smoked Salmon Dip Eggs
Check the printable recipe card below for this dish’s nutrition information including calories, carbohydrates, protein, saturated fat, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Avocado Deviled Eggs with Bacon and Pomegranate
Ingredients
- 12 large eggs
- 2 ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon chile garlic sauce
- 1/2 teaspoon salt
- 1/4 cup crumbled bacon
- 1/4 cup pomegranate arils
Instructions
- Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes, remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill – cold eggs peel easier than warm eggs.
- Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you're having trouble, run them under cold water as you peel. Cut the eggs in half lengthwise and pop the egg yolks into the bowl of your food processor. Lay the whites on a platter.
- Now spoon the avocado flesh into the food processor, followed by the lime juice, chile garlic sauce, and salt. Puree until completely smooth. Scoop the mixture into a piping bag with a medium tip (or into a zip bag then snip the corner off) and pipe the filling into the center of each egg. You should have plenty of filling to create nice tall mounds.
- Top each avocado deviled egg with crumbled bacon and/or pomegranate arils. Loosely wrap and chill until ready to serve. Can be made up to 4 days ahead.
Can you make this the day before? Desperate to make this looks delicious!
Absolutely!!
What a fantastic idea! I think these will be a hit at all the holiday parties coming up!
I just love avocado’s!!! Yummy! I am wanting to make this recipe but, I was wondering what the chile garlic sauce was and where can I get It. Thanks!
This is a great way to spice up a classic deviled egg recipe! And I love that it’s a bit healthier without all that mayo. This is a fantastic idea, and the contrasting colors are gorgeous!
SO incredible gorgeous. I mean, if an egg can be considered gorgeous :)
I can’t wait to make these!