Support for LAist comes from
True LA stories, powered by you
Stay Connected

Share This


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

Photo by Krista Simmons/LAist
Our reporting is free for everyone, but it’s not free to make.
LAist only exists with reader support. If you're in a position to give, your donation powers our reporters and keeps us independent.

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