AVOCADO DEVILED EGGS
Avocado
stuffed eggs! Hard-boiled eggs and avocado are made for each other in these
creamy and flavorful stuffed eggs.
INGREDIENTS:
- 6 large eggs
- 2 tablespoons chopped fresh cilantro leaves
- Zest of 1 lemon
- 2 tablespoons chopped fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon cayenne pepper
- 2 slices bacon, diced
- 1 avocado, halved, seeded and peeled
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
First, heat
a large skillet over medium-high heat. Add the bacon and cook until brown and
crisp, about 6-8 minutes. Transfer to a plate covered with absorbent paper; put
aside.
Then, place
eggs in a large saucepan and cover with 1 inch cold water. Bring to a boil and
cook for 1 minute. Cover the eggs with an airtight lid and remove from the
heat; set aside 8 to 10 minutes.
Drain well
and let cool before peeling and halving the eggs lengthwise, reserving the
yolks.
In a small
bowl, mash the yolks and the avocado with a fork until they are large. Stir in
cilantro, lemon juice and lemon zest; Season with salt and pepper according to
your taste.
Use a pastry
bag fitted with the decorative tip # 1M to channel into the eggs, garnished
with bacon and garnished with chives and cayenne pepper, if desired. *
Happy
Cooking Time.
