Deviled Avocados Recipe

Whether you’re curious about a ketogenic diet or just looking for a yummy summer dish, this recipe should do the trick. Read insights into the keto diet by NEOMED researcher Denise Inman, Ph.D., in the Spring 2019 Ignite magazine.  

Deviled Avocados

Reprinted from


3 avocados, halved, pits removed, flesh scooped out, reserve shells

Fresh lime juice

3 hard-boiled eggs, diced

4 slices turkey bacon, cooked to a crisp and crumbled

2 green onions, thinly sliced, white parts only (reserve green parts for garnish)

½ cup crumbled feta cheese

Salt and fresh ground pepper, to taste

⅓ cup plain yogurt

Chopped fresh parsley, for garnish



  1. Place avocado flesh in a large mixing bowl; set aside.
  2. Squeeze lime juice inside of the scooped-out avocado shells and set aside.
  3. Add diced eggs, crumbled bacon, sliced green onions, feta cheese, salt and pepper to the mixing bowl.
  4. Using the back of a fork or a potato masher, start mashing and folding the salad until a thick mixture forms.
  5. Stir in the yogurt; taste for seasonings and adjust accordingly.
  6. Add prepared avocado filling to scooped avocado shells. Pile it high.
  7. Garnish with green onions, chopped bacon, and parsley.
  8. Serve.
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