Little Green Eggs and Ham Devils recipe
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Ingredients
- 12 eggs 6 slices bacon 3 avocados - halved, pitted, and mashed 1 tablespoon lemon juice 1 ½ teaspoons cayenne pepper ½ garlic clove, minced salt and pepper to taste 1 ½ teaspoons paprika
Nutrition Info
- 89.4 caloriescarbohydrate: 2.6 gcholesterol: 95.5 mgfat: 7.2 gfiber: 1.8 gprotein: 4.5 gsaturatedFat: 1.6 gservingSize: -sodium: 89.8 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Little Green Eggs and Ham Devils
Directions
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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.