Green Eggs and Bacon
In honor of Seuss's birthday this week, some whimsical fare! We swear you'll love these Green Eggs and Bacon...here, there and everywhere! Introducing Avocado Deviled Eggs with Indiana Kitchen bacon!
| Servings | Prep Time |
| 12 Deviled Eggs | 15 minutes |
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In honor of Seuss's birthday this week, some whimsical fare! We swear you'll love these Green Eggs and Bacon...here, there and everywhere! Introducing Avocado Deviled Eggs with Indiana Kitchen bacon!
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Ingredients
- 3 slices Indiana Kitchen bacon cooked and chopped
- 6 eggs
- 3 tbsps mayonnaise
- 1/2 avocado diced
- 2 tbsps cilantro Finely chopped
- 2 tsps fresh lime juice
- 1/8 tsp cayenne pepper
- 1/8 tsp Kosher salt
- 1/8 tsp Freshly ground black pepper
Servings: Deviled Eggs
Instructions
- Place eggs in a large saucepan and fill with cool water. Slowly bring the water to a boil over medium heat. Once boiling, remove the heat and cover the saucepan for 10 minutes.
- Drain water and peel eggs shells from the hard-boiled eggs. Cut each hard-boiled egg in half, carefully scoop out yolks and place in a medium bowl. Set the egg whites on a serving plate, cut side up.
- To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (leaving the remainder for garnish), diced avocado, cilantro, lime juice, cayenne pepper, a pinch of kosher salt, and a few turns of black pepper.
- Using a fork, mash and stir the yolks until all ingredients are well-combined. It won't be smooth, but you don't want any big chunks of yolk remaining. Season to taste with additional salt, lime juice, and cayenne pepper.
- Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the corners to create a small hole for dispensing yolk mixture. Pipe the yolk mixture into the wells of each egg white.
- Sprinkle with reserved chopped bacon and light dusting of cayenne pepper.
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