Bacon Avocado Deviled Eggs
Ingredients
- 3 slices Indiana Kitchen bacon
- 8 hard-boiled large eggs
- 1/3 cup mayonnaise
- 2 tbsp. green onions thinly sliced
- 1 tsp mustard of your preference
- salt and pepper to taste
- 1 avocado
Servings: servings
Instructions
- In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
- Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Using a fork, mash yolks together with that avocado, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
- Spoon or pipe about 1 tablespoon yolk/avocado mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
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