Ultimate Deviled Eggs with Homemade Mayo and A Crispy Bacon Topping

Deviled eggs are a classic appetizer that never goes out of style. But what if you could take this simple dish to the next level with a creamy, homemade mayonnaise made from avocado oil and a crunchy bacon topping? This recipe combines smooth, rich flavors with a satisfying crisp, making it perfect for parties, family gatherings, or a tasty snack anytime.

In this post, you’ll learn how to make the best deviled eggs from scratch, including a step-by-step guide to preparing your own avocado oil mayonnaise. Plus, I’ll share tips on how to pipe the filling neatly into the egg whites and how to get that perfect crispy bacon topping. Let’s dive in.

Deviled eggs with avocado oil mayo filling and bacon topping

Why Make Your Own Mayonnaise with Avocado Oil?

Store-bought mayonnaise is convenient but often contains preservatives, added sugars, and oils that don’t offer much nutritional value. Making your own mayo lets you control the ingredients and customize the flavor. Avocado oil is an excellent choice because it has a mild taste, is rich in healthy monounsaturated fats, and has a high smoke point, making it stable and heart-friendly.

Benefits of avocado oil mayo:

• Creamy texture with a subtle, buttery flavor

• Healthier fat profile compared to traditional mayo oils

• Free from artificial additives and preservatives

• Easy to customize with herbs, spices, or citrus zest

  
  

The homemade mayo also blends beautifully with the egg yolks, creating a smooth filling that holds its shape well when piped.

Ingredients You’ll Need

For the Deviled Eggs

• 6 large eggs

• 3 tablespoons homemade avocado oil mayonnaise (recipe below)

• 1 teaspoon Dijon mustard

• 1 teaspoon white vinegar or lemon juice, I prefer the lemon.

• 3 slices bacon, pan-fried until crispy and chopped finely

• Paprika, garlic and salt for garnish (optional)

• Fresh chives or parsley for garnish (optional)

  
  

For the Homemade Avocado Oil Mayonnaise

• 1 large egg yolk (room temperature)

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice or white vinegar

• 3/4 cup avocado oil (slowly added)

• Salt to taste

  
  

How to Make Homemade Avocado Oil Mayonnaise

1. Combine egg yolk, mustard, and acid

   In a medium bowl, whisk together the egg yolk, Dijon mustard, and lemon juice or vinegar until smooth.

   
   

2. Slowly add avocado oil

   Begin adding the avocado oil drop by drop while whisking vigorously. This slow addition is crucial to emulsify the mixture and prevent it from breaking.

   
   

3. Continue whisking and adding oil

   Once the mixture starts to thicken, you can add the oil in a thin, steady stream while continuing to whisk. The mayo should become thick and creamy.

   
   

4. Season and adjust

   Add salt to taste. If the mayo is too thick, whisk in a few drops of warm water to loosen it.

   
   

Tip: Use a hand whisk or an immersion blender for easier emulsification.

Preparing the Deviled Eggs

Step 1: Boil and Peel the Eggs

• Place eggs in a single layer in a saucepan and cover with cold water by about an inch.

• Bring water to a boil over medium-high heat.

• Once boiling, remove from heat and cover the pan. Let eggs sit for 10-12 minutes.

• Drain and transfer eggs to an ice bath to cool completely. This makes peeling easier.

• Gently peel the eggs and slice them in half lengthwise.

  
  

Step 2: Make the Filling

• Carefully remove the yolks and place them in a bowl.

• Mash the yolks with a fork until crumbly.

• Add 3 tablespoons of your homemade avocado oil mayo, Dijon mustard, vinegar or lemon juice, salt, and pepper.

• Mix until smooth and creamy. Adjust seasoning to taste. (Use a whisk or hand mixer for a smoother consistency.)

  
  

Step 3: Fry the Bacon

• Heat a skillet over medium heat.

• Add bacon slices and cook until crispy, turning occasionally.

• Drain on paper towels and chop finely once cooled.

  
  

Step 4: Fill the Egg Whites

• Transfer the yolk mixture to a piping bag fitted with a star tip or round tip andding a swirl as you pipe.

• Pipe the filling neatly into the egg white halves for a professional look.

Step 5: Add the Bacon Topping

• Sprinkle the chopped crispy bacon evenly over the filled eggs.

• Optionally, dust with paprika and garnish with chopped chives or parsley for color and extra flavor.

  
  

  

Tips for Perfect Deviled Eggs Every Time

• Use fresh eggs for boiling but slightly older eggs for easier peeling. Eggs that are about a week old peel more easily than very fresh eggs.

• Don’t overcook the eggs. Overcooked eggs develop a greenish ring around the yolk and a sulfur smell.

• Make the mayo fresh. Homemade mayo tastes best when freshly made but can be stored in the fridge for up to a week.

• Pipe the filling for a neat presentation. Using a piping bag makes the eggs look elegant and helps control portion size.

• Crisp bacon just before serving. This keeps it crunchy and prevents it from becoming soggy on the eggs.

  
  

Variations to Try

• Add herbs to the mayo: Mix in dill, tarragon, or chives for a fresh twist.

• Spicy kick: Stir in a little Sriracha or cayenne pepper to the filling.

• Cheesy deviled eggs: Fold in some finely grated Parmesan or cheddar cheese.

• Avocado deviled eggs: Add mashed avocado to the yolk mixture for extra creaminess and flavor.

What side dishes are you making for Easter? Wilson Wonders