Avocado Deviled Eggs
- Avocado Deviled Eggs
- Recipe
- Ingredients
- Instructions
So much better than your traditional-style deviled eggs! Loaded with avocado and crisp bacon bits. Can be made up to 3 hours ahead!
I’m so bummed I have to miss Easter this year.
I’ll be in Hong Kong. Eating stupid dimsum and eggettes instead.
But don’t worry. I still have these deviled eggs for you. It’ll come in super handy when you end up with all those Easter Hunt eggs.
So save them. Split them. And fill them with homemade guacamole with crisp bacon bits. It’ll be the best part of your Easter.
And have a few extra ones for me, please! I’ll be devouring them alongside in spirit.
Recipe
Yield: 12 servings
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Ingredients
Instructions
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
3. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
4. In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.
5. Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.*
