green goddess deviled eggs with bacon
12 large, hard boiled eggs
2 perfectly ripe avocados
3 teaspoons fresh lemon juice
1/4 cup real mayonnaise
2 teaspoons Dijon mustard
salt and pepper to taste
smoked paprika
1/2 lb. bacon, fried until crispy, and cooled
3 Tablespoons fresh parsley, chopped
Sriracha hot sauce (or your favorite hot sauce)
Hard boil eggs. Peel and then chill the eggs in the refrigerator until you’re ready to make the deviled eggs. Once ready, carefully split eggs vertically, cutting around the yolks. Remove yolks and place them in a mixing bowl. Place egg white “cups” on a pretty platter or deviled egg serving plate.
Add the pitted, peeled avocados, lemon juice, mayonnaise and Dijon mustard to the mixing bowl that the yolks are in. Using an electric mixer, whip everything until smooth. Salt and pepper to taste. Spoon mixture into a cake decorating bag fitted with a large star tip. Pipe filling into egg white “cups.”
Crumble bacon over the tops of the eggs. Sprinkle eggs with a generous amount of smoked paprika, and finish off by sprinkling the chopped parsley over all.
Chill the deviled eggs for up to two hours before serving. Serve cold with hot sauce on the side for dipping. nutritional values for this recipe, click here
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