It’s already well-documented that I love deviled eggs. When our gym organized a potluck Paleo party on St. Patrick’s Day, I wondered if I could come up with something green to bring.
Inspiration struck when I realized Deviled Eggs + Avocado = Awesome. A quick Google search helped me find this fantastic recipe from Crossfit Fire, which I happily share with you.
Bacon Avocado Deviled Eggs
Slightly adapted from http://crossfitfire.com/amazing-bacon-avocado-deviled-eggs/
6 hard boiled eggs, peeled
4 slices of bacon, cooked and crumbled nice and small
1 avocado, diced
3 Tbsp Paleo Mayo
2 tsp lemon juice
1/4 tsp garlic powder
1/8 tsp cayenne pepper or paprika
1/4 cup fresh chopped cilantro (optional garnish)
Sea Salt to taste
Cut eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, bacon and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne lightly, or sprinkle with the fresh chopped cilantro.
The only problem I had with this recipe is it resulted in way too much delicious filling and not enough egg white shells. You can leave a couple of egg yolks out, or be extra generous when doling it out into your egg halves, or plan on eating the excess with a spoon .
Also — I learned after the fact that adding a small amount of ascorbic acid will make brighten up your avocado/guacamole and keep it from turning brown. I plan to try this next time.
When bringing the eggs to a party, I found a heavy duty Chinette plate worked well. Putting a bowl upside down in the center helped keep the plastic from smushing the tops of the deviled eggs.