little green eggs and ham devils

Ingredients

• Servings: 24
• 12 eggs
• 6 slices bacon
• 3 avocados - halved, pitted, and mashed
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cayenne pepper
• 1/2 garlic clove, minced
• salt and pepper to taste
• 1 1/2 teaspoons paprika

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 5 mins


• place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels.
• cut each egg in half lengthwise. scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.
• mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. season with salt and pepper.
• arrange egg whites cut-side-up on a serving platter. spoon avocado mixture into egg whites.
• chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. top deviled eggs with bacon pieces.