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Happy Cinco de Mayo! It’s not exactly a holiday we actually celebrate, but man, do I love the theme of it. Give me all the low carb Mexican food, any day. And more specifically today, give me all the Mexican keto deviled eggs with avocado and bacon!
Preferably with a skinny margarita, while we’re at it. 😉
Seeing as how eggs are pretty much my favorite food ever, it’s no surprise that I love simple deviled eggs. Plain deviled eggs, avocado deviled eggs, I’ll take them all. But since I’m also a sucker for Mexican food, I think this particular keto deviled egg recipe might be even better. Plus, bacon makes everything better, like these bacon wrapped asparagus.
They are certainly the best ever deviled eggs for Cinco de Mayo! A delicious combo of smoky bacon, sweet tomatoes, flavorful taco seasoning, and of course the avocado fits right in with all of the above.
How To Boil Eggs for Deviled Eggs
I might be stating the obvious here, but the process for how to boil eggs for deviled eggs is no different than boiling eggs for other purposes. The key is getting the yolk just right!
For perfect (Mexican!) deviled eggs, the yolk should be pale yellow and firm, but not dry. And, you definitely don’t want the dreaded green ring around it!
Fortunately, my guide for how to boil eggs will make sure you get perfect deviled eggs every time. Using that method, you’ll want to set the timer for about 8 or 9 minutes. Plus, they’ll be easy to peel, too!
Carbs in Deviled Eggs (and Nutrition)
One of the best things about this deviled egg recipe is it’s equally suitable for a crowd and for people following special diets. If you’re looking for keto deviled eggs, low carb deviled eggs, paleo deviled eggs, or even whole30 deviled eggs, these fit all of those requirements. Yay!
And because they use homemade avocado mayo and real avocado, these Mexican deviled eggs are just a tad healthier than traditional deviled eggs, too. So even people that aren’t on a special diet can enjoy their benefits.
Now, avocado deviled eggs are naturally low carb to begin with. That actually makes it really easy to come up with a keto deviled egg recipe in a variant, since we’re starting out with meeting that requirement.
Mexican deviled eggs are almost just as low in carbs. They add just a tiny bit from the spices and tomatoes, but not much.
Here is the breakdown of the carbs in deviled eggs made Mexican-style, and deviled eggs nutrition in general.
- 134 calories
- 1g carbohydrates (that’s both total and net!)
- 10g fat
- 7g protein
- 0g sugar
This info is for a serving size of two halves of this deviled egg recipe, because who wants to have just one?!
Ingredients for Mexican Deviled Eggs with Avocado
The ingredients for Mexican deviled eggs with avocado are very common and easy to find. Here’s the basic list:
- Eggs (duh?!)
- Taco seasoning
- Bacon bits
- Fresh cilantro
- Cayenne pepper (optional)
I actually make my own taco seasoning and avocado mayo for this recipe! You can use store bought, of course, but these homemade versions are super easy (five minutes each!), more affordable, and guaranteed not to have any weird ingredients.
If you decide to use a different taco seasoning, make sure you adjust the salt in the eggs to taste, because the saltiness of seasonings can vary.
How about a few variations in these keto deviled eggs? One I like is adding chopped jalapenos – great for an extra kick!
And if you really love taco flavors, try adding more cumin and chili powder. Do not add more salted taco seasoning, though. Since the seasoning and the bacon are both salty, adding more salted seasoning to these avocado deviled eggs with bacon will be too much.
How To Make Deviled Eggs with Bacon and Avocado
You probably already know how to make deviled eggs. But if not, don’t worry, because they are extremely easy. Let’s see how we make deviled eggs Mexican style!
To begin, you need boiled eggs. Obviously! Boil your eggs for 8-9 minutes just like this.
Peel the eggs, slice ’em in half, and place the yolks into a bowl.
Mash the yolks together with some avocado (make sure it’s super soft!), mayonnaise, and taco seasoning. This is where you can add cayenne pepper for a kick, or even chopped jalapenos if you want to!
Fold half of the chopped tomatoes and half of the bacon bits (cooked, please!) into the bowl. We’re saving the other half for topping! Make sure you don’t add any water that accumulates as you chopped the tomatoes, and try to skip the seeds too, for better texture.
Now, just transfer your mashed mixture back into the egg white halves. You can do this with a piping back, or if you’re lazy like me, just a spoon. It doesn’t matter too much because the last step is topping them with remaining tomatoes, bacon bits, and cilantro.
Yum! The best avocado deviled eggs with bacon.
How To Store Keto Deviled Eggs
You can eat keto deviled eggs immediately, or chill them until ready to serve. But, keep in mind that avocado deviled eggs will not store for very long. They are best the same day.
This is because the avocado will turn darker brown. We do try to slow down this process by adding lime juice. If you want to store your Mexican deviled eggs for longer, you can try using more lime juice, but it does affect the texture a bit.
Your Mexican deviled eggs are still safe to eat if they darken in color. They just look less appetizing. I prefer them fresh, if possible.
Otherwise, you can skip the avocado if you prefer. Just use only mayo (double the amount) for a low carb, keto deviled egg recipe that will last longer. Both ways are delicious!
Mexican Keto Deviled Eggs Recipe with Avocado and Bacon:
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More Low Carb Recipes To Love
Mexican Keto Deviled Eggs Recipe with Avocado and Bacon
Mexican deviled eggs make a delicious and simple deviled egg recipe! These naturally keto deviled eggs with avocado and bacon are easy to make, with common ingredients. Such a flavorful take on avocado deviled eggs!
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- 6 large Egg
- 2 tbsp Avocado (just scoop with a measuring spoon)
- 2 tbsp Mayonnaise
- 1 tsp Lime juice
- 3/4 tsp Taco seasoning (use salted seasoning; add 1/4 tsp salt if seasoning is unsalted)
- 1/2 cup Tomatoes (finely chopped, seeds removed and liquid drained; divided)
- 1/4 cup Bacon bits (cooked; divided)
- 2 tsp Fresh cilantro (chopped)
- 1 pinch Cayenne pepper (optional - to taste)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Peel the eggs and cut them in half. Take out the yolks and place them into a bowl.
Add the avocado, mayonnaise, lime juice, and taco seasoning to the yolks. Mash until smooth. If desired, add cayenne pepper to taste.
Fold in half of the tomatoes and half of the bacon bits to the yolk mixture.
Stuff the mixture into the egg white halves. Top with remaining tomatoes, bacon bits, and cilantro.
Serve immediately, or chill until ready to serve.
Serving size: 2 deviled egg halves
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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