Wednesday, April 1, 2015

Bacon Topped Avocado Deviled Eggs

Easter has always been one of my favorite holidays. Maybe because the sunny weather is here, my wardrobe is more and more pastels and less and less black, and because even at 28 years old my mom still gives me an Easter basket. For as many years as I can remember, there have always been deviled eggs on Easter. They never really lasted very long, because I have been known to eat more deviled eggs than actual meal at the dinner table, but they are always in attendance. This year I decided to try a twist on the classic deviled egg by swapping out the mayo for some avocado, and then topping them off with bacon. While they will never replace the original classic, these were quite devine!

Bacon Topped Avocado Deviled Eggs

  • 3 hard-boiled eggs, cut in half lengthwise
  • 1 ripe avocado
  • salt and pepper to taste
  • 1 strip bacon, cooked
  • cilantro for garnish

Scoop the yolks from the eggs half into a medium bowl. Using the back of a fork, mash the yolks until they are a crumbly mixture. Add in the avocado and continue to mash with the fork until well combined and minimal chunks remain. Add in salt and pepper to taste and mix well.

Place the avocado egg mixture into a small ziplock bag or pastry bag. Cut the bottom corner tip off if you are using a ziplock bag and then pipe the mixture into the egg white halves. Top with pieces of bacon and cilantro leaves. Serve chilled. 

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