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Bacon Sriracha Avocado Deviled Eggs

These spicy deviled eggs are a tasty twist on a classic with the zing of Sriracha, the velvety smoothness of avocado, and the saltiness of bacon. Sriracha Bacon and Avocado deviled eggs are low carb and gluten free and make a great party appetizer and Easter dinner and Easter brunch recipe!
Course Appetizer
Prep Time 10 minutes
Total Time 10 minutes
Servings 24
Calories 107kcal
Author Kat Jeter & Melinda Caldwell


  • 12 Hard Boiled Eggs
  • 6 slices Bacon chopped
  • 1 Avocado , diced
  • ¼ cup Sriracha
  • 1/2 cup Mayonnaise
  • 2 tablespoons Lime Juice
  • Salt to taste


  • Hard boil eggs, then peel and slice in half removing the yolks and placing them in a bowl.
  • To the yolks add avocado, sriracha, mayo, and lime juice.
  • Use a stick blender to mix all of the ingredients together until they are smooth.
  • Add salt to taste.
  • Place yolk mixture in a piping bag and pipe into the egg white halves.
  • Garnish with bacon.


Serving: 1deviled egg | Calories: 107kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 163mg | Potassium: 86mg | Vitamin A: 150IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 0.4mg