Bacon Avocado Deviled Eggs Keto
These avocado deviled eggs keto recipe is one of my favorite recipes for Easter celebration and even as weekly keto snacks!
Ingredients
- 2 slices bacon, diced
- 6 large eggs
- 1 avocado, halved, seeded and peeled
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp freshly squeezed lemon juice
- salt and black pepper, to taste
- 2 tbsp chopped fresh chives
- 1/4 tsp paprika
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with water by 1 inch. Boil for 10 minutes. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro and lemon juice; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, topped with bacon and garnished with chives and paprika.