We are dying over this Creamy Avocado Deviled Eggs with Bacon and Pomegranate recipe, and so will you!
Easter is right around the corner; it’s time to start thinking about all the deviled eggs you’ll be making this year.
Well-made deviled eggs are a true thing of beauty.
I often make my classic deviled egg recipe and jazz it up with interesting toppings. But sometimes I like to take the yolk filling and doctor that as well.
There are two things I love more than life itself… Avocado Deviled Eggs and Deviled Eggs with Bacon. Put them together you get some of the best deviled eggs around!
Today’s recipe is a culmination of my two favorite deviled egg variations… classic deviled egg with bacon on top, and avocado deviled eggs.
Mixing ripe avocado into the yolk not only eliminates the need for mayo, it offers a light freshness that traditional deviled eggs lack.
I also added a little lime juice and a touch of asian chile garlic sauce to kick up the flavor.
The tang and spice make theseAvocado Deviled Eggs with Bacon and Pomegranate utterly irresistible, with a little punch of salty pork fat on top to offset the fresh filling.
I like to top some of the Avocado Deviled Eggs with Bacon and Pomegranate with of course, crumbled bacon and some with pomegranate arils for contrast.
The bit of fruity sweetness is an unexpected surprise everyone will love. You can pout both on each egg or mix them up.
So this year I challenge you to break out of your deviled egg comfort zone and try something new. You won’t be sorry!
Struggle with peeling hard boiled eggs?
Here are a few pointers to help you along the way… How to Peel Hard Boiled Eggs
P.S. I’ve got another great deviled egg recipe on KitchenAid’s Kitchenthusiast Blog today.
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