"Little Green Devils" Deviled Eggs

10 ingredients
5 steps

Ingredients

  • 8 hard boiled eggs - use your own best method - sliced lengthwise and the yolks removed
  • 4 strips very crispy bacon, finely crumbled
  • 1 ripe avocado, chopped in medium chunks
  • 2 teaspoons Dijon mustard
  • 4 teaspoons mayonnaise
  • 4 teaspoons fresh lime juice
  • 4 dashes cayenne pepper, plus more for decorating the deviled eggs
  • sea salt and ground pepper to taste
  • 8 cherry tomatoes; halved crosswise
  • 16 small pieces of crumbled feta or blue cheese to fill the tomato halves

Directions

  1. 1
    Place the hard boiled egg yolks, the chopped avocado, Dijon mustard, mayonnaise, lime juice, and cayenne pepper into a large glass bowl. With a potato masher combine all the ingredients to make an almost smooth filling. Then use a fork to further pulverize the bits of yolk and avocado. Add salt and pepper to taste. The filling does not have to be completely smooth! Use a small spatula to scoop the filling into a pastry bag to pipe into the egg whites, or use a large Ziploc bag with a corner tip cut off after you fill the bag.
  2. 2
    Place the equivalent of 1/4 strip of bacon into the well of each egg white.
  3. 3
    Pipe the filling into each egg white. Try to hide the bacon bits.
  4. 4
    Gently squeeze the juice and seeds out of each tomato half. Then, press a cheese crumble into each tomato half. Carefully place the cheese-filled tomatoes atop each deviled egg.
  5. 5
    Sprinkle the little green devils with more cayenne pepper if you would like. I like lots of cayenne, but you be the judge.

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