Support for LAist comes from
We Explain L.A.
Stay Connected

Share This


How To Make Healthier Deviled Eggs (With Bacon And Avocado!)

Photo by Krista Simmons/LAist
LAist relies on your reader support.
Your tax-deductible gift today powers our reporters and keeps us independent. We rely on you, our reader, not paywalls to stay funded because we believe important news and information should be freely accessible to all.

Call us cliched Californians, but we are obsessed with avocados. We can -- and have -- eaten these green goddesses morning, noon, and night. Sometimes it’s on a piece of wheat toast with sardines for breakfast, others it's using overripe frozen avocados in morning smoothies instead of ice. They really are nature's butter. Which got us to thinking: could you use them as a substitute for mayo? And could we, just maybe, combine two awesome dishes like deviled eggs and a BLTA sandwich into one?

The answer is yes. And it can actually be better for you than the original recipe too.

Normally our go-to contribution to potlucks and holiday parties is this recipe from Bon Appetit for bacon deviled eggs, so we used that as a base. But by using turkey bacon we cut back on the fat and the calories. Surprisingly there's even more smoke flavor in the bird bacon, making for a great flavor profile.

We also swapped out mayo for zesty Greek yogurt and half of a ripe avocado. To make this a BLTA, top it with halved cherry tomatoes and serve it on a bed of arugula. Your guests will be wowed, and your belt will be lose.

Support for LAist comes from

Here's how it's done:


1 dozen hard boiled eggs
1/2 ripe avocado
3 strips cooked turkey bacon, finely chopped
1/4 cup nonfat Greek yogurt
dijon mustard
6 cherry tomatoes, halved
2 cups arugula


Peel and half the hard boiled eggs, removing the yolk. Place the yolks into a large mixing bowl. Reserve the whites on a large serving platter.

Add Greek yogurt, chopped turkey bacon, dijon, and ripe avocado. Mash it up until it’s combined with a potato masher. Add salt and pepper to taste.

Support for LAist comes from

Place the yolk mixture into a piping bag, or if you’re on a budget, a large Ziploc freezer bag with the tip cut off. Pipe it into the halved eggs. Top with half of a cherry tomato and a chifffonade of peppery arugula. You can also use the arugula as a colorful bed of greens for the eggs to sit on.

Cover and keep refrigerated until ready to serve.


Baked Sweet Potato Fries With Creamy Avocado Dip