Bacon and Spicy Avocado Deviled Eggs
Ingredients:
- 6 large eggs
- 2 slices of your preferred flavored bacon (e.g., Rosemary & Garlic Bacon, Pepper Bacon, or Original Bacon)
- 1 ripe avocado
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 1/4 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Optional: chopped chives or cilantro for garnish
Instructions:
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10-12 minutes.
- While the eggs are cooking, cook the bacon until crispy. Once cooked, chop the bacon into small pieces and set aside.
- After 10-12 minutes, transfer the eggs to a bowl of ice water and let them cool for a few minutes. Then peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a separate bowl.
- Add the avocado, mayonnaise, Dijon mustard, lime juice, and chili powder to the bowl with the egg yolks. Mash everything together until smooth and creamy. Season with salt and pepper to taste.
- Spoon the avocado mixture into the hollowed-out egg whites or use a piping bag for a neater presentation.
- Top each deviled egg with a sprinkle of the chopped bacon.
- If desired, garnish with chopped chives or cilantro for added freshness.
- Serve immediately, or refrigerate until ready to serve.