One week until St. Patrick’s Day!
If you’re thinking about making something delicious and green to eat, you should make green eggs and ham! Well, these are boiled eggs and fried bacon, but it’s close enough.
Pair our Bacon Avocado Deviled Eggs with Roasted Brussels Sprouts, and you’ve got yourself green appetizers to go with your green adult beverages.
The following ingredients are just a guide, so feel free to add garnishes or different spices. Deviled egg recipes are very forgiving; it takes a lot to mess them up. Be creative. Pig out this St. Fatty’s Day!
To make The How To Duo’s Bacon Avocado Deviled Eggs, you will need:
6 boiled eggs, peeled
2 tablespoons of mayonnaise
1 avocado, cut into cubes
1/2 teaspoon of cayenne pepper
1 teaspoon of horseradish sauce
1 clove of garlic, diced
2 tablespoons of lemon juice
1 teaspoon of hot sauce or Sriracha
4 pieces of bacon, cooked until crispy
salt and pepper to taste
Cut each hardboiled egg in half. Carefully scoop the yolks out into a bowl. Add the avocado, mayonnaise, cayenne pepper, horseradish, garlic, hot sauce, and lemon juice (the lemon juice will keep the avocado from turning brown). Chop up 3 pieces of bacon into small pieces, and add it to the mix. Add salt and pepper to taste. Mash everything together until it’s blended well.
Put the filling into a piping bag. If you’re a poor slob like me and you don’t own a piping bag, you can use a plastic bag with a snipped corner.
Squeeze the filling onto the egg halves.
Chop up your last piece of bacon into small pieces, and sprinkle the bits onto the top of each egg. You can sprinkle on a little more cayenne pepper, if you’d like to add more color and kick to it.
That’s it! You’re done! Happy St. Patrick’s Day!