Deviled Eggs with Bacon and Avocado

I don’t know if I’ve ever eaten Deviled Eggs.  Well, I’m actually quite sure I have at some point during a family summer barbeque, but I don’t recall anything about them.  I’ve seen Deviled Eggs at a thousand parties, but never had any real desire to try one.  Over the weekend I met someone who claimed to bring some variation of Deviled Eggs to every single party he attended.  It was his trademark.  His thing.  The only recipe he could make.  Whatever.  This person was intriguing enough to inspire me to attempt to make a batch of these little hors d’oeuvres, and soon I was skipping about the Internet for inspiration.  I have cobbled a recipe together with my own little twists, and due to the delicious tastiness of said morsels, I believe you will see several variations on Deviled Eggs before too long.

Deviled Eggs with Bacon and Avocado

12 eggs

1/2 cup quality mayo
1 1/2 tablespoons Dijon mustard
4 green onions, minced
white pepper, to taste
salt, to taste

1 avocado, sliced thin and chopped into very teeny pieces
6 slices bacon, cooked and crumbled

Place eggs in large pot and cover with cold water.  Bring to a boil and boil for 30 minutes.  Give eggs a cold water bath and let them sit and cool.  Carefully crack each egg all over on the counter and without removing the shell, replace in cold water bath (this allows a little water to get under the shell and will make peeling them a million times easier).  By the time you’ve got all of them cracked, you can start peeling the first ones.  Carefully remove the shell and any of the slimy skin stuff.  Rinse any leftover shell pieces off with cold water.

Slice each egg in half lengthwise with a non-serrated knife.  Carefully shake or scoop out the yolk and place the shell on a plate (or in one of those fancy Deviled Egg plates if you have one).  Add mayo, mustard, and minced onions to egg yolks and mash with a fork, stirring until relatively smooth.  Add salt and white pepper. Give it a good taste test and adjust any quantities as necessary.

Spoon the egg mixture into a ziploc bag, snip off the corner and smoosh the eggs yolks back into their shells.  Carefully push a couple bits of avocado and a pinch of bacon bits on the top of each egg.  Voila!  Deviled Eggs that are not actually devil-ish.  I suppose you could add paprika if you like, but at this point it seemed a bit unnecessary, I like my bacon unadulturated, thank you very much.

Reference Site for Deviled Eggs