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:
Chop bacon and avocado into 1/4-inch pieces.
Add bacon to pan over medium heat, cook for 3 minutes or until browned.
Add avocado and reduce heat to low, cooking for another 3 minutes.
Instructions for Eggs:
Bring 2 quarts of water to boil. Reduce heat to low, then add the eggs and cook for 8 minutes.
Place cooked eggs in cold water for 2-3 minutes and then peel and cut in half, lengthwise.
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.
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.