3 Perfect Fillings for Deviled Eggs: Not Bland

Name: Avocado Bacon Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Ingredients: 6 eggs; 1 avocado; 1.5 tsp lime juice; 3 tbsp mayonnaise; 1/4 tsp colman's mustard powder; 1/4 tsp salt; 1/4 tsp black pepper; crumbled bacon (for garnish, optional)

Home » Spring » 3 Creative Deviled Egg Fillings for Summer Potlucks

Quick Summary: Three flavorful deviled egg fillings that go beyond bland: avocado-bacon, curry, and harissa. All slow-carb friendly. Includes a foolproof method for hard-boiled eggs that peel easily every time. Prep: 20 min | Cook: 10 min | Serves: 6

Plate of deviled eggs in rows of 3 different fillings: harissa, avocado and bacon and curry. — Deviled Eggs – Three ways

As a previous slow carb diet coach I have eaten a LOT of eggs and was always looking for ways to make them more interesting for clients. These are 3 of my favorites.

These three fillings deliver bold, distinct flavors: creamy avocado with smoky bacon, warm Indian curry, and spicy North African harissa.

The real secret to great deviled eggs, however isn’t just the filling, but rather it’s the eggs themselves.

For perfect hard-boiled eggs, use eggs at least two weeks old (fresh eggs don’t peel well), and plunge them into an ice bath immediately after cooking. See the specific directions below.

What are the Best Fillings for Deviled Eggs?

Deviled eggs are a potluck staple, but too often they disappoint with bland, one-note fillings.

The deviled egg fillings below focus on three unique and robust flavor profiles:

creamy avocado and smoky bacon
Indian curry flavor
Harissa chile paste

If you don’t want to mess with making the hard boiled eggs themselves, most grocery stores now sell packaged, peeled hard boiled eggs. However, If you want to know how to make the perfect hard-boiled eggs yourself, see the direction below.

Avocado-Bacon Deviled Eggs

Deviled eggs with avocado and bacon filling on a white plate. — Avocado & Bacon Deviled Eggs

The detailed ingredient list and instructions are in the recipe card below. Here is a shortened version:

Cut 6 hard-boiled eggs lengthwise in half and remove yolks to a small bowl. Mash yolks thoroughly with a fork and set aside.
Peel and pit a “ripe” avocado. Mix together avocado, lime juice, mayo, and mustard, and broken up yolks. Season mixture to taste with salt and pepper.
Spoon mixture into egg white halves and garnish with freshly crumbled bacon or smoked paprika.

Curried Deviled Eggs

Deviled eggs with a curry filling in cast iron pan with separate compartments. — Curried Deviled Eggs

This recipe follows the same directions as the avocado-bacon eggs in the recipe card below, but substitutes in the following ingredients for the filling:

1/4 cup Miracle Whip (or mayonnaise)
1 Tbsp scallions, minced
3/4 tsp. curry powder (I used red curry powder)
Salt & Pepper, to taste
Minced fresh parsley for garnish

Harissa Deviled Eggs

Deviled eggs with harissa filling on a glass plate. — Harissa Deviled Eggs

This recipe follows the same directions as the avocado-bacon eggs in the recipe card below, but substitutes in the following ingredients for the filling:

1/4 cup Miracle Whip (or mayonnaise)
1 Tbsp. spicy mustard (I used a stone ground dijon)
2 tsp kosher dill pickle juice
1 Tbsp harissa, (or Sambal Oelek, or Sriracha)
Salt & Pepper, to taste
Smoked Paprika, for garnish

This option for deviled eggs can be quite spicy, but you can moderate the spice level by the chile paste you choose.

I used a harissa spice blend to make the chile paste, but Sriracha or your favorite chile paste will work just fine.

How to Make the Perfect Hard-Boiled Egg

This tested method produces perfect yolks and white shells that peel effortlessly.

Use eggs at least 2 weeks old. Fresh eggs are difficult to peel cleanly.
Place eggs in a single layer in a pot, cover with at least 1 inch of water.
Bring to a boil over high heat, uncovered.
When water boils, remove from heat, cover, and let sit 10 minutes for hard-boiled (8 minutes for soft-boiled).
While waiting, fill a large bowl with ice and cold water.
After 10 minutes in the covered pot, transfer eggs to ice water immediately. Let sit 5-10 minutes.
Peel under cool running water.

The ice bath shrinks the egg slightly from the shell, making peeling easy. Skip this step and you’ll fight the shells.

Blackboard sign for eggs at 25 cents behind a plate of deviled eggs and a box of brown eggs. — Tray of deviled eggs

FAQ

Why won’t my eggs peel cleanly?

The eggs are too fresh. Use eggs at least 2 weeks old. Also make sure you’re using a proper ice bath and letting eggs cool completely before peeling.

Can I make deviled eggs ahead?

Yes. Fill the eggs up to 8 hours ahead, but add garnishes (bacon, paprika) just before serving so they stay fresh.

How do I transport deviled eggs to a potluck?

Use a deviled egg carrier, or place eggs in a single layer in a container with a tight lid. Keep cold with ice packs.

Can I use store-bought hard-boiled eggs?

Yes. Most grocery stores sell packaged, peeled hard-boiled eggs. They work fine and save time.

Which filling is the mildest?

Avocado-bacon. The curry and harissa versions have more pronounced flavors and heat.

Are these fillings low-carb?

Yes. Eggs, avocado, mayonnaise, and spices are all low-carb. These work for keto, slow-carb, and low-carb eating.

Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.

Avocado Bacon Deviled Eggs

Low carb deviled eggs with an avocado filling and garnished with crumbled bacon

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Servings

Calories 117

Author Dorothy Stainbrook

Equipment

large pot
large bowl For ice bath
small bowl For mashing filling

Ingredients

6 eggs
1 avocado
1.5 tsp lime juice
3 tbsp mayonnaise
¼ tsp colman's mustard powder
¼ tsp salt
¼ tsp black pepper
crumbled bacon for garnish, optional

Instructions

Cut hard-boiled eggs lengthwise in half. Carefully remove yolks to a small bowl. You can either scoop the yolks out carefully with a spoon, or gently squeeze the edges of the egg together and let the yolk fall out. Mash yolks thoroughly with a fork and set aside.

6 eggs
Peel and pit a "ripe" avocado. In medium bowl combine avocado, lime juice mayo, and mustard. Add broken up yolks and mix well. Season mixture to taste with salt and pepper.
1 avocado, 1.5 tsp lime juice, 3 tbsp mayonnaise, 1/4 tsp colman's mustard powder, 1/4 tsp salt, 1/4 tsp black pepper
Spoon mixture into egg whites and garnish with freshly crumbled bacon or smoked paprika. Hold off on garnish if you are preparing ahead.
Can be made 8 hours ahead. Cover and refrigerate.
crumbled bacon

Notes

Method for Perfect Hard Boiled Eggs

Make sure you are not using extremely fresh eggs, as they are invariably harder to peel. Opt for eggs around 2 weeks old before making hard-boiled eggs if possible.
Place the eggs in a single layer in the bottom of a pot and cover with water (covering with at least 1 inch of water). Turn the heat on high and bring the pot to a boil, uncovered.
When the water has come to a boil, remove the pot from the heat, cover, and let it sit 8 minutes for soft boiled and 10 minutes for hard boiled.
While waiting for pot to boil, fill a large (emphasize “large”) bowl with ice cubes and cold water. Transfer the boiled eggs to the ice water after 8-10 minutes and let them sit in ice water for 5-10 minutes. Peel under running cool water. This step is critical for easy peeling.

Nutrition

Calories: 117kcalCarbohydrates: 3gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 164mgSodium: 162mgPotassium: 226mgFiber: 2gSugar: 0.4gVitamin A: 288IUVitamin C: 4mgCalcium: 29mgIron: 1mg

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