I served a dozen (24 egg halves) of these avocado and bacon deviled eggs at Easter as an appetizer. They all but disappeared in a matter of minutes. I didn’t use as much mayo as is called for because of the creaminess of the avocado so I recommend you use your own judgement on that. These eggs were so good that I doubt I will ever again devil eggs without avocado!
Avocado & Bacon Deviled Eggs
6 hard-boiled eggs, peeled and halved
1 avocado – peeled, pitted, and diced
3 slices cooked turkey or pork bacon, chopped, divided
2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1/2 tsp yellow mustard (optional)
Scoop egg yolks into a bowl; add avocado, 2/3 of chopped bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt.
Mash until evenly combined.
Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece.