Avocado Ranch Deviled Eggs

Avocado Ranch Deviled Eggs
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  • Ingredients
    12 large hard-boiled EGGS, peeled
    2 avocados, pitted, peeled, mashed
    3 Tbsp. prepared Ranch dressing
    2 Tbsp. fresh lime juice
    1 Tbsp. chopped green onion
    1 1/2 tsp. garlic salt
    1/4 cup crisp cooked and crumbled bacon
    additional chopped green onion, optional

    Yields: 12 servings, 2 filled egg whites each

  • Nutritional Information

    Per serving: 1/12th Recipe

    Calories: 155

    Total fat: 12 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 6 g

    Cholesterol: 191 mg
    Sodium: 377 mg
    Carbohydrates: 4 g
    Fiber: 2 g
    Sugar: 1 g
    Protein: 8 g
    Vitamin A: 77 mcg
    Vitamin D: 1 mcg
    Folate: 49 mcg
    Choline: 152 mg
    Calcium: 29 mg
    Iron: 1 mg
    Potassium: 227 mg

    This recipe is an excellent source of choline and a good source of protein and folate.


  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.

  2. ADD avocados, dressing, lime juice, 1 tbsp. chopped green onion and garlic salt. MASH until well blended.

  3. DIVIDE yolk mixture evenly between egg whites.

  4. SPRINKLE each filled egg white with some of the bacon and additional chopped green onion before serving.

Insider Info

  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.