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Avocado Bacon Ranch Deviled Eggs

Avocado Bacon Ranch Deviled Eggs

  • Author: Brandie Valenzuela


Between Easter and the end of Summer, our family has deviled eggs too many times to count. But, I get bored of the same old mayo/pickle relish/egg yolk filling. My solution? A remix of the classic deviled egg into something jazzy: Avocado Bacon Ranch Deviled Eggs.


  • 12 Eggs (hard-boiled, cooled and peeled)
  • 1 avocado
  • 1 teaspoon lemon juice
  • 1/4 cup mayonnaise
  • 2 teaspoons Hidden Valley Ranch Salad Dressing & Seasoning Mix
  • 1/4 cup finely chopped bacon (plus additional for garnish)
  • Salt & pepper (to taste)
  • Directions


  1. Cut hard-boiled eggs in half lengthwise. Carefully remove the yolks from the whites of the eggs and place yolks into a bowl. Place egg whites, cut side up, on a plate. Mash up yolks with a fork.
  2. Scoop the avocado out of the skin and place avocado into a separate small bowl (discard pit and skins). Mashed up avocado with a fork and stir in lemon juice.
  3. Mix avocado into the egg yolks. Mix in mayonnaise, Hidden Valley Ranch Salad Dressing & Seasoning Mix, and bacon. Season with salt and pepper, if desired.
  4. Spoon and divide mixture into the egg whites (into the area where the egg yolk was previously). For easier filling, you may wish to fill a zipper-style plastic bag with the filling and snip off a tiny bit of one corner to dispense the filling from. A pastry bag with tip can also be used, if you wish. Top the mixture in each egg with a small piece of bacon.
  • Category: Appetizer
  • Cuisine: American

Keywords: 6 ingredients,

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