Avocado & Bacon Deviled Eggs

deviledegg1 copyWhew, I finally have some time to update here!  I’ve been catering like a crazy lady over the past week, which is awesome.  So with that in mind, the next several posts are going to be from a big event I did last week for Savannah House, an interior design showroom in Houston.  They had a big re-opening last week and I did breakfast, lunch, and hors d’oeuvres for them throughout the day!   It was a lot of fun.   One of the recipes I did were some avocado and bacon deviled eggs.   The combination occurred to me when I was brainstorming, and a quick google search told me I’m not as clever as I had hoped.  But I added a few extra dashes here and there to separate mine from the other deviled egg recipes out there.  The trick with deviled eggs, obviously, is getting the hard boiling process down and then using a pastry bag and tip to get the nice little swirl of filling.  Here is a link to some instructions on how to hard boil eggs, since I don’t want to just retread that ground here:  http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

Hope you like it!

Avocado and Bacon Deviled Eggs

18 large hardboiled eggs

1 large Haas avocado

3 T light mayo

Several dashes Tabasco

Several dashes Worcestershire Sauce

1 1/2 tsp garlic powder

1 T lemon or lime juice

2 T dijon mustard

Salt

3-4 Slices Applewood Smoked Bacon, baked, drained of grease, and chopped into bits

Paprika, for garnish

Make sure your eggs are boiled and chilled.   Peel the shell off of the eggs and discard, then slice each egg in half lengthwise as evenly as possible.  Pop out the yolks into a food processor or mixing bowl and set the egg halves back on a tray and refrigerate.  In the bowl or food processor, add the avocado, tabasco, mayo, Worcestershire sauce, garlic powder, lemon or lime juice, and mustard.   Blend until the mixture is completely smooth.  If it is still very thick, add more mayonnaise and a little more lemon or lime juice.  Blend again.  Season with a bit of salt, taste, and continue to season until you are satisfied with the flavor.  Scoop the mixture into a pastry bag with a large pastry tip of your choice fitted in.  Pipe about a tablespoon or so of the egg mixture into each egg white half.  Sprinkle a bit of paprika over each egg, and then garnish with the bacon bits.  Enjoy!

Makes 36 deviled eggs

deviledeggs2

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2 thoughts on “Avocado & Bacon Deviled Eggs

  1. Dinner of Herbs April 29, 2013 at 6:08 PM Reply

    My grandma used to make the best deviled eggs, but these look like they would be good competition for hers!

  2. Welcome Company with Danielle April 30, 2013 at 8:42 AM Reply

    Yum, they sound great! I am looking forward to reading more about the event you catered.

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