The Comfort Spoon

Avocado Deviled Egg Salad: Creamy, Smoky, and *Totally* Spoon-Worthy

Hey there, fellow food adventurers! Chef Jamie here, ready to share a recipe that’s as close to my heart as my trusty cast-iron skillet. Picture this: golden morning light streaming through Grandma’s checkered curtains, the sizzle of bacon on the stove, and the sound of Grandpa’s laugh as he declared, “Deviled eggs? Nah, darlin’—these are angeled eggs!” That’s right—today we’re revamping the classic deviled egg into a creamy, dreamy Avocado Deviled Egg Salad that’s perfect for brunch, meal prep, or that “I deserve something fancy” snack attack. No mayo? No problem! Avocado steps in with its buttery charm, while crispy bacon adds that smoky crunch we all crave. Let’s turn your kitchen into the happiest brunch spot in town!

Grandma’s Secret Weapon (and Why Bacon Makes Everything Better)

Back in ’98, Grandma Rosa decided deviled eggs needed a “California glow-up” long before avocado toast was a thing. I’ll never forget her waving a ripe avocado like a magic wand while Grandpa Joe pretended to clutch his pearls. “Rosie! You can’t mess with tradition!” he’d protest… right before inhaling three helpings. Her genius move? Swapping mayo for avocado’s velvety richness and tossing in bacon “for the sinners and saints at the table.”

Now, every time I make this salad, I hear her saying, “Cooking’s not about rules—it’s about making taste buds dance.” And dance they will! This dish combines that nostalgic comfort of backyard Sunday brunches with a fresh, modern spin that makes your inner foodie sing. Whether you’re serving it for a summer picnic or a solo Tuesday treat, it’s impossible to eat this without smiling.

What You’ll Need (and Clever Swaps for Kitchen MacGyvers)

Let’s talk ingredients—the true stars of the show. This recipe’s got soul, but it’s also got wiggle room. Whether you’re improvising with pantry backups or trying to clean out the fridge, I’ve got your back.

Ingredients:

• 6 hard-boiled eggs – Pro tip: Steam eggs for 12 minutes for foolproof peeling! Still struggling? Add a splash of vinegar to the boiling water. No eggs on hand? Mashed chickpeas or tofu work for a creative twist.

• 1 ripe avocado – Squeeze the stem end—if it yields slightly, it’s GO TIME. Got a stubbornly firm avocado? Use 1/3 cup plain Greek yogurt plus a tablespoon of olive oil for creaminess.

• 1 tsp Dijon mustard – Adds tangy depth and complexity. Don’t have it? Yellow mustard does the trick, especially if you boost it with a splash of lemon juice.

• 2 green onions – Thinly sliced green stalks add bite and brightness. Sub in 1 tbsp chopped chives or, in a pinch, finely shredded arugula for a peppery kick.

• 3 slices crispy bacon – Because bacon. Always. Want to keep it vegetarian? Smoked almonds or sun-dried tomatoes bring the umami like a champ.

• Salt & pepper – Season like you mean it. I’m partial to flaky sea salt—it brings texture and drama.

• Lemon juice (optional) – A little squeeze keeps the avocado gorgeously green. Lime works too, and even apple cider vinegar in a pinch.

Let’s Get Mixin’! (Pro Tips for Maximum Deliciousness)

This dish doesn’t ask for fancy gadgets or complicated steps—it just wants your love and attention for 10 short minutes.

Step 1: Egg-cellent Prep

Chop those hard-boiled eggs chunky-style—we want texture! (Secret trick: Use an egg slicer, then rotate 90° and slice again for perfect cubes.) Toss them into your favorite mixing bowl—Grandma used her “lucky” yellow Pyrex from ’76. The nostalgia just makes it taste better.

Step 2: Avocado Alchemy

Scoop that green gold into the bowl. Mash it gently with a fork until it’s mostly smooth but still has a few lumps. Why? Because perfect imperfection gives this salad character. Add your mustard and a pinch of salt at this stage. Taste-test with your finger or a carrot stick. Too bland? A tiny bit more mustard or a pinch of garlic powder can work magic.

Step 3: The Big Fold

Gently fold in your chopped eggs, sliced green onions, and bacon bits. Think of it like folding whipped cream into mousse—slow, steady, and with love. Overmixing turns this into baby food. Want it creamier? Add 1 tbsp of mayo, Greek yogurt, or tahini. Too thick? A splash of pickle juice or a spoonful of relish will loosen things up and add tang.

Step 4: Season to Steal the Show

Crack fresh pepper over the top—I’m talking 10-12 confident twists. Then taste it again. Need a little zip? Add lemon juice or a few drops of hot sauce. And if you’ve got time, let it chill in the fridge for 10-20 minutes. The flavors become best friends after a short nap.

How to Serve It (Spoiler: It Won’t Last Long)

This salad is the culinary version of a “choose your own adventure” book. Whether you want elegant or messy, subtle or spicy, this dish adapts to your vibe.

• Butter lettuce cups: Lay them out on a platter like edible bowls. Add a few edible flowers or herbs for that Pinterest-worthy brunch look.

• Sourdough toast: For a heartier bite, layer the salad on grilled sourdough or rye. Drizzle with hot honey, a touch of chili oil, or a sprinkle of microgreens.

• Jar lunches: Grab a mason jar, scoop in the salad, and add veggie sticks for the ultimate grab-and-go situation.

• Snack attack: My personal favorite? Straight from the mixing bowl with kettle chips. If loving that is wrong, I don’t want to be right.

• Mini tea sandwiches: Trim the crusts, add a thin cucumber slice, and serve at your next garden party.

5 Twists to Make It Your Own

The beauty of this recipe? It’s a blank canvas. Paint it however your taste buds demand.

1. Spicy Sriracha
   Mix in 1 tbsp sriracha and top with pickled jalapeños for a devilishly good kick.

2. Mediterranean Mood
   Swap bacon for chopped kalamata olives and crumble in some feta. Garnish with oregano for extra flair.

3. Herb Garden Vibes
   Add 1/4 cup chopped fresh herbs like dill, parsley, basil, or tarragon. Bonus: they boost the color and the aroma.

4. Protein Powerhouse
   Fold in 1/2 cup shredded rotisserie chicken or even canned tuna for an extra-filling meal prep option.

5. Vegan Vibes
   Sub eggs with mashed tofu and the bacon with coconut or mushroom “bacon.” Sprinkle in some nutritional yeast for depth.

Chef Jamie’s Confessions & Kitchen Tales

Let me tell you: this salad has stories. Once, I brought it to a potluck, and a yoga instructor hugged me like I’d just handed her enlightenment in Tupperware. Another time, in the chaos of a fridge raid, I subbed bacon with crushed salt & vinegar chips. Was it gourmet? Not quite. Was it devoured? You bet.

Here are a few life lessons I’ve learned from this little bowl of joy:

• Fridge naps matter: This salad tastes better after chilling out for 20 minutes. The flavors mellow and marry like old friends at a reunion.

• Double up: It disappears fast. Make extra or risk the dreaded “Where did it all go?” crisis.

• Hide a scoop for yourself: Trust me. Right at the back of the fridge behind the oat milk. You’ll thank yourself tomorrow.

Burning Questions (Answered Before You Ask!)

Q: How long does this last in the fridge?
A: Up to 24 hours—but avocado waits for no one. Press plastic wrap directly onto the surface to slow oxidation. Pro tip: airtight glass containers help too.

Q: My avocado turned brown—disaster?
A: Nope! Just scrape off the top layer. It’s still tasty underneath. For next time, stir in 1 tsp lemon or lime juice pre-mixing.

Q: Can I make this ahead for parties?
A: Yes, with one tweak: Mix everything except the bacon. Stir in the crispy bits right before serving to keep that crunch.

Q: It came out too runny. What now?
A: No panic—just add 1 tbsp of breadcrumbs, almond flour, or crushed crackers. They soak up excess moisture without dulling flavor.

Q: Can I turn this into a sandwich spread?
A: 100%! Smear it between two slices of grainy bread with tomato and arugula. Heaven.

Nutrition Per Serving (Because Knowledge is Power)

Approx. per serving (makes 3 servings):

• Calories: 230

• Protein: 10g

• Fat: 18g (mostly the heart-healthy kind!)

• Carbs: 5g

• Fiber: 3g

• Sugar: 1g

Note: Add ~50 calories if using regular pork bacon. Subbing in almonds or yogurt may tweak the numbers slightly.

Final Bite

Avocado Deviled Egg Salad isn’t just a recipe—it’s a love letter to comfort food with a glow-up. It’s for the days when you want something nostalgic and new, indulgent and smart, easy and impressive. Whether you’re cooking with Grandma’s wisdom or just channeling your inner brunch queen, this salad is your go-to.

So grab that ripe avocado, boil those eggs, and get ready to taste the kind of joy you can only find in a perfectly seasoned bite. And don’t forget—always save a scoop for yourself.