Avocado Deviled Eggs
A refreshing twist on a classic appetizer!
Ingredients
- 2 slices bacon diced
- 6 large eggs
- 1 avocado halved, seeded, peeled
- 1 Tbsp. lemon juice
- 1 lemon zest
- salt and pepper to taste
- 2 Tbsp. fresh chives chopped
- ¼ tsp. cayenne pepper
Instructions
- Begin by cooking the bacon according to your preferences. I prefer putting them on a foil-lined baking sheet and baking in an oven at 400°F until crispy. When the bacon is done (but not burnt) transfer it to a paper towel-lined plate and allow to cool. When the bacon is cool, crumble well.
- Next, hard boil the eggs. You can do this traditionally in a pot of boiling water, or you can use an egg cooker (my preferred method). Cook the eggs and allow to cool to room temperature before peeling and cutting the eggs in half lengthwise. Remove the yolks and place them in a small bowl.
- Then add the avocado and mash the yolk and avocado together until chunky. Stir in the cilantro, lemon juice, and lemon zest before seasoning with salt and pepper. Next, it's time to fill the eggs! You can spoon or pipe the mixture into space left by the yolk. Then top with chives, bacon crumbles, and cayenne. Serve and devour!