Avocado Ranch Deviled Eggs


Prep Time: 15 Mins

Makes: 12 Servings


12 hard-cooked eggs, peeled

2 avocados, pitted, peeled, mashed

3 tablespoons prepared Ranch dressing

2 tablespoons fresh lime juice

1 tablespoon chopped green onion

1-1/2 teaspoons garlic salt

1/4 cup crisp cooked and crumbled bacon

Additional chopped green onion, optional




  1. SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
  2. ADD avocados, dressing, lime juice, 1 tablespoon 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.
  5. VARIATION: Add bacon to yolk mixture, and serve as a dip with tortilla chips.

Pro Tips

  • 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-cook 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-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Nutrition Info

Nutrition information per serving (2 filled egg whites):

159 calories; 13g total fat; 3g saturated fat; 2g polyunsaturated fat; 6g monounsaturated fat;

189mg cholesterol; 300mg sodium; 4g carbohydrate; 2g dietary fiber;

8g protein; 313.7 IU Vitamin A; 43.7 IU Vitamin D; 49.5mcg folate; 31.0mg calcium;

0.8mg iron; 152.6mg choline.

This recipe is an excellent source of Choline; and a good source of Protein, Vitamin D and Folate.


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