Deviled eggs are so easy to make but most of all there’s always some cool ingredient in your fridge or pantry to add to the egg yolk filling. I often boil extra eggs in the evening while cooking and store them in the fridge for the days after, knowing they will end up sliced and stuffed anyway.
Guacamole Deviled Eggs with Bacon
This time I opted for a fresh and colorful version with avocado and fresh cilantro. Especially the avocado makes the cooked yolks even more creamier than they already are. The result is a velvety green filling that looks extremely appetizing and appealing. I like that heat coming from my homemade taco seasoning!
- 4 large eggs
- 1 small ripe avocado
- 2 tbsp strong mustard
- 3 oz salted bacon (70 g), sliced
- 3 tbsp fresh cilantro chopped
- 1 tbsp olive oil
- homemade taco seasoning
- Place the slices of bacon on a clean oven tray.
- Bake them in a preheated oven at 356°F (180°C) for about 30 minutes or until they are crisp and golden. Keep an eye on it! In the meantime add the eggs to a large pan filled with water and place it over high heat.
- Boil the eggs for 10 minutes and drain. Let them cool down.
- Once the bacon is crisp, let it cool down at room temperature. When it is cool enough to handle, crumble it up finely. Put it aside until needed later. Peel the eggs and slice them in half lengthwise.
Remove the egg yolks and add them to a blender together with the avocado meat, olive oil and mustard.
Blend until creamy. Add half of the cilantro. Season with a pinch of taco seasoning.
Blend again. Check the seasoning and add more chili, mustard, taco seasoning or salt if necessary. Scoop or pipe the yolk mixture onto the egg whites. Sprinkle with the crumbled bacon. garnish with a pinch of chili pepper and the rest of the chopped cilantro. Serve at room temperate.