AVOCADO DEVILED EGGS

Avocado devil eggs

INGREDIENTS:

  • 2 slices bacon, diced
  • 6 large eggs
  • 1 avocado, halved, seeded and peeled
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon cayenne pepper

DIRECTIONS:

  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.*