Avocado Deviled Eggs
Servings 24 people
Equipment
- Egg Platter
- 1.5 " Baking Scoop
Ingredients
- 1 dozen Eggs Hard Boiled, Cooled, Peeled
- 2 medium Avocados halved, seeded, mashed
- 4 slices Applewood Bacon Pre Cooked, Sliced into chunks for garnish
- 2 tbsp Lemon Juice, Fresh
- 2 tbsp Penszy Seasoned Salt
- 2 tbps Black Pepper
- 1 tsp Cayenne Pepper
- 4 tbsp Chives Diced, Garnish
- 1 Jalapeno Sliced Garnish- Optional
- 2 tbsp Cilantro fresh chopped - optional
Instructions
- Pre cook bacon until brown and crispy, about 6-8 minutes. in air fryer or in skillet. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large stock pan with hot water and slice of lemon. Bring to a boil and cook for 5 minutes. Remove from heat and cover eggs with lid set aside for 5 minutes. ( The lemon makes eggs easier to peel)
- Prep avocado by cutting in half and removing seed. Scoop out contents with a spoon and mash with a fork or potato masher until smooth. Stir in cilantro (optional), lemon juice and salt and pepper.
- Drain pot and fill with cold water before peeling. After peeling eggs, cut them in half lengthwise, removing the yolks into a seperate bowl.
- In a small bowl, mash the yolks with a fork until smooth and then mix into your avocado mixture.
- Use a small baking scoop (similar to Ice cream scoop but smaller) to fill the eggs, topped with bacon and garnished with chives.
Notes
Note: It is not recommended to premake since avocados have a tendency to brown, the mixture can be premade and sealed by pressing plastic wrap directly to the top of mixture to prevent air getting to mixture. *This is why a baking scoop in recommended for quicker serving, verses a piping technique which takes longer. Serve Immediately.