Avocado Deviled Eggs With Bacon

If you like devilled eggs you have to try this nice avocado and bacon upgrade!
Dish type
Appetizer
Serves
12

Ingredients

  • 6 large eggs
  • 2 1/2 tablespoons natibbause
  • 1 avocado
  • 2 strips of cooked bacon
  • salt and pepper to taste

Directions

  1. Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two.
  2. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
  3. Tap the eggs gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs. This lets water get between the egg and the shell!
  4. Slice the eggs in half-length wise. Gently remove the yolks from the egg whites, and mash the yolks in a bowl with a fork until finely smooth.
  5. Measure 2 tablespoons of mayonnaise and add the avocado into the bowl with the yolks. Mix and mash the filling until smooth. Season to taste with salt and pepper.
  6. Use a spatula to scoop all the filling into a plastic bag or piping bag. Pipe the filling into the cup of each eggs. Not too much now! Garnish the eggs with chopped bacon.