Avocado Deviled Eggs

Avocado Deviled Eggs

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise (optional for extra creaminess)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons red onion, finely chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons bacon bits (cooked and crumbled)
• Paprika for garnish (optional)

Instructions:

1. Cook the Eggs:
   • Place the eggs in a single layer in a saucepan and cover them with water.
   • Bring the water to a boil over medium-high heat.
   • Once boiling, cover the saucepan, remove it from heat, and let it sit for 10-12 minutes.
   • Drain and transfer the eggs to an ice water bath to cool. Peel the eggs once cooled.
2. Prepare the Filling:
   • Slice the eggs in half lengthwise and remove the yolks.
   • In a bowl, mash the egg yolks and avocado until smooth.
   • Stir in lime juice, mayonnaise (if using), Dijon mustard, salt, and pepper.
   • Add chopped red onion and cilantro, mixing until well combined.
3. Assemble the Deviled Eggs:
   • Spoon or pipe the avocado mixture into the egg white halves.
   • Top each with bacon bits and a sprinkle of paprika if desired.
4. Serve:
   • Serve immediately or refrigerate for up to 2 hours before serving for the best flavor.

These avocado deviled eggs make a delicious and healthy appetizer or snack, perfect for gatherings or a nutritious treat. Let me know if you need more variations or tips!