Bacon and Avocado Deviled Eggs

Deviled eggs are often thought of as an appetizer for cocktail or dinner parties; however, they can also be a tasty addition to any Sunday brunch spread. In this recipe, the creamy filling combines mashed up egg yolks, ripe California Avocados, mayo, crispy bacon, lime juice, cayenne pepper and cilantro. The avocado adds a pleasant nutty flavor to the filling while reducing the amount of mayo needed. Lime juice helps to balance the richness of the eggs, and the cayenne adds just a spark of heat. Serve these avocado deviled eggs at any brunch, and the plate will surely be the first wiped clean!

 I like to hard-boil my eggs in a pressure cooker, so if you’ve got one, give it a try! Once the pot comes up to pressure, the eggs cook in just 6 minutes, and I find them much easier to peel afterwards. You can cook the eggs a day in advance, but just make sure you get them into ice water right after cooking. This will help keep them from drying out and turning gray inside.

The filling can also be prepared a day in advance, but I would recommend assembling the eggs right before serving.

Bacon and Avocado Deviled Eggs Recipe

Ingredients
6 hard-boiled eggs
3 tablespoons mayonnaise
3 slices crispy-cooked bacon, finely chopped
1/2 California avocado, peel and pit removed, diced
2 tablespoons finely chopped cilantro
2 teaspoons fresh lime juice, plus more to taste
1/8 teaspoon cayenne pepper, plus more to taste
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Instructions 

1. Place eggs in a large saucepan and fill with cool water. Slowly bring water to a boil over medium heat. When the water has reached a boil, remove from heat and cover the saucepan for 10 minutes.
2. Drain the water and peel the egg shells from the hard boiled eggs. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
3. To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (reserve the rest for garnish), diced avocado, cilantro, lime juice, cayenne pepper, a pinch of kosher salt, and a few turns of black pepper. Using a fork, mash and stir the yolks until all ingredients are well-combined. It won’t be completely smooth, but you don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt, lime juice and cayenne pepper.
4. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with reserved chopped bacon and a light dusting of cayenne pepper.