Friday, August 19, 2011

Guacamole Deviled Eggs with Bacon

Gucamole Deviled Eggs with Bacon!

If I had to list my top 10 favorite food, deviled eggs would definitely be on that list!  Here is a quick recipe I like to make for breakfast, inspired by Mark's Daily Apple's Fat Guacamole Devils.  I doubled the recipe (since what are you going to do with that other half of the avocado before it turns brown) and added bacon and tomatoes.  I usually eat half for breakfast and then combine everything into one big mixture to bring to work.

 Another random off-topic note: I updated my post on blister-free pull-ups.  Anyway, on to the recipe!


  • 4 Hard Boiled Eggs
  • 1 Avocado
  • 2 Tsp Hot Sauce
  • 1 Tsp Lime Juice
  • 2-4 Slices of Nitrate and Nitrite free Bacon
  • 1 Small to Medium-sized Tomato, chopped 
  • Salt and Pepper

  1. Gather all ingredients.  Chop up the tomato.  Start cooking the bacon.
  2. While the bacon is cooking, peel and halve the eggs.  Spoon the yolks into a bowl.  Add the avocado, tomato, lime juice, hot sauce, salt and pepper.
    2. Pre-mashed.
  3. Mash the ingredients in the bowl.
    3. Mashed.
  4. Fill the egg white halves with the mixture.  Add the bacon.  You can add the bacon before or after filling the egg white halves.  I like them warm so I do it afterwards.
  5. Serve and enjoy!
    4. Paleo deviled eggs!
  6. Instead of halving the egg, you can just throw in the entire egg to the mixture and eat it like that.  I often do this since transporting deviled eggs can be a mess.
5. When bringing them to work, I like to mash up all the ingredients, including the egg whites.
6. Ready to go!