I did find the time to participate in this month's Holiday Recipe Club challenge for Easter, and we had to make something using one or more of these three ingredients: spinach, carrots, or eggs. I chose eggs, cuz it's Easter duh. And what goes perfect with Easter?
Not just any deviled eggs. Deviled eggs topped with two of my favorite things: bacon and avocado. Say what?! Yes, you read that right.
(I changed the name so that people wouldn't be mistaken that these were deviled eggs filled with an avocado mixture, because I've seen recipes like that. These are just normal deviled eggs topped with bacon and avocado).
Bacon and Avocado Topped Deviled Eggsslightly adapted from Lady Behind the Curtain
- 6 eggs
- 3 slices of thick-cut or center-cut bacon, chopped
- 1/4 cup mayo
- 1/2 tablespoon dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 1/2 of an avocado, sliced or diced
- 2 teaspoon lemon juice
- salt and pepper to top
Meanwhile, in a skillet, cook bacon over low-medium heat until crisp. Drain grease; set aside. In a bowl, mash egg yolks with a fork. Add mayo, mustard, and 1/8 teaspoon black pepper. Stir to mix.
Cut avocado into 12 equal pieces; toss with lemon juice. Pipe or spoon egg yolk mixture into egg whites halves. Top with an avocado piece and bacon piece(s). Sprinkle with additional salt and pepper if desired.
Cover and chill up to 4 hours. Makes 12.
These deviled eggs would be perfect to take to an Easter gathering or if you're staying home, make some for the fam! I just may whip some up to take to my mama's house this weekend. I'm sure she'd appreciate some help with the menu.
Oh, and you can always make these when it's not Easter time. You know, pretty much any time of day and for any occasion. Or lack of an occasion.
Basically, just make em. K? Thanks.
Linking up here.
Peace, and bacon grease!