Recipe
Avocado Devilled Eggs
20 mins
SERVINGS:12
Ingredients
| 6 | large eggs |
| 2 | scoops BN Pure Pro |
| 2 | slices bacon, diced |
| 1 | avocado |
| 2 | tbsp cilantro leaves |
| 2 | tbsp chives |
| 1 | tbsp lemon juice zest |
| 1 | tbsp kosher salt |
| 1 | tbsp ground black pepper |
| ½ | tsp cayenne pepper |
Method
-
Step 1
Heat a large skillet over medium-high heat.
-
Step 2
Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
-
Step 3
Place eggs in a large saucepan and cover them with cold water by 3cm.
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Step 4
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.
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Step 5
Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
-
Step 6
In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and zest; season with salt and pepper to taste
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Step 7
If desired, use a pastry bag fitted with decorative tip #1M to pipe into the eggs.
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Step 8
Topped with bacon and garnished with chives and cayenne pepper. Serve.
Notes
- You can prepare the hard-boiled eggs the day before and place them in the fridge until ready to make.
- Store them in an airtight container in the refrigerator for up to 3 days.
