Little Green Eggs and Ham Devils recipe

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Ingredients

12 eggs
6 slices bacon
3 avocados - halved, pitted, and mashed
1 tablespoon lemon juice
1 ½ teaspoons cayenne pepper
½ garlic clove, minced
salt and pepper to taste
1 ½ teaspoons paprika

Nutrition Info

89.4 calories
carbohydrate: 2.6 g
cholesterol: 95.5 mg
fat: 7.2 g
fiber: 1.8 g
protein: 4.5 g
saturatedFat: 1.6 g
servingSize: -
sodium: 89.8 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan, cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  3. Cut each egg in half lengthwise. Scoop egg yolks out, place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.

  4. Mash the 3 to 6 egg yolks with a fork, stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.

  5. Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.

  6. Chop bacon into 1/2-inch pieces, place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.

Recipe Yield

24 deviled eggs

Recipe Note

Fun way to spice up a boring deviled egg. These eggs are filled with a spicy guacamole with a little egg yolk mashed in, and topped with bacon.

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