Avocado Devil Eggs
Ingredients
8 large eggs
1 ripe avocado
1 teaspoon spicy brown mustard
1 tablespoon lemon juice
1 tablespoon sour cream
1 teaspoons pickle juice
2 tablespoon red onion, finely diced
1/4 teaspoon fine sea salt
1/8 teaspoon black pepper
Paprika or chili powder for garnish
2 slices cooked & diced bacon for garnish
Instructions
Cook bacon until brown and crispy. Transfer to a paper towel-lined plate; set aside. Once cool, dice into small pieces.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute.
Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
Drain well and cool in ice water before peeling and cutting the eggs in half lengthwise, reserving the yolks.
In a small bowl, mash the yolks and avocado with a fork until chunky.
Stir in mustard, lemon juice, sour cream, onion, and pickle juice; season with salt and pepper, to taste.
Use a pastry bag fitted with decorative tip to pipe into the eggs.
Top with bacon and garnished with paprika/cayenne pepper.
Notes
My new favorite appetizer.