BACON-AVOCADO DEVILED EGGS

Start to Finish: 20 mins

Ingredients:

Eggs

• 2 eggs

• 1 tablespoon mayonnaise (recipe here)

• 1/4 teaspoon of dijon mustard

• 1/8 squeezed lemon

• 1/4 teaspoon garlic powder (optional; omit if you’re sensitive to garlic)

• 1/8 teaspoon Himalayan pink salt

• 1/8 teaspoon smoked paprika

Bacon-Avocado Filling

• 1/4 avocado

• 1 piece of pastured bacon

Instructions for Filling:

1. Chop bacon and avocado into 1/4-inch pieces.

2. Add bacon to pan over medium heat, cook for 3 minutes or until browned.

3. Add avocado and reduce heat to low, cooking for another 3 minutes.

Instructions for Eggs:

1. Bring 2 quarts of water to boil. Reduce heat to low, then add the eggs and cook for 8 minutes. 

2. Place cooked eggs in cold water for 2-3 minutes and then peel and cut in half, lengthwise.

3. Gently remove the yolk from the sliced eggs and add to a food processor along with mayonnaise, mustard, lemon, garlic powder, and salt. Mix until mixture is smooth.

4. Gently spoon bacon-avocado filling into the egg white. Using a spoon, piping bag or resealable plastic bag with a corner snipped, top with Caesar egg yolk mixture and dust with smoked paprika.