Guacamole Deviled Eggs with Crispy Bacon.

One week to go before we complete our first year of ‘food blogging.’  A term I hesitated to use for most of this year.  On one hand it was hard to put myself in that category, with so many very talented writers, recipe creators, and photography wizards.  And on the other hand, I had always thought of a blog as a personal diary of sorts, something I couldn’t envision Lemony Thyme becoming last June.  However, as time progressed I began to open up a bit.  A simple reference from a friend or family member about something I wrote in a post, felt good.  It made me smile.

So now with one week to go, all the recipes that haven’t made the pages of Lemony Thyme are dancing around in my head like kids on the playground….”pick me,” “pick me.”  Today I pick Deviled Eggs to be on our team.  After all, no Sunday potluck or summer cookout was ever complete without them.  My mom taught me how to make them, I taught Shelby, and I’m certain each generation to follow will have a Deviled Egg recipe tucked quietly up their sleeve.

I put a little twist on today’s Deviled Eggs, the result of 4 ripe avocados sitting on the counter.  We love Guacamole.  We love Deviled Eggs.  Why not Guacamole Deviled Eggs {with Crispy Bacon}.  Needless to say, they were delicious.  And the extra crispy bacon and scallions were the perfect topper.  We had these for breakfast, one of the quirks (and perks) of food blogging.  I like it.

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Guacamole Deviled Eggs {with Crispy Bacon}

Course Appetizer

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 6 hard-boiled eggs
• 2 ripe avocados
• 1/2 cup mayonnaise
• 1 Tbl. lime juice
• 1 Tbl. jalapeno minced
• 3 Tbl. red onion fine diced
• 6-8 cherry tomatoes fine diced (about 1/8 cup)
• 1/4 tsp. cumin
• salt & pepper to taste
• pinch cayenne pepper
• 4 strips bacon cooked crispy
• 1 scallion thinly sliced

Instructions

• Slice boiled eggs in half. Remove yolks to a medium bowl, place whites on a serving plate.
• To egg yolks, add flesh of two avocados, mayonnaise, lime juice, jalapeno, red onion, tomato, cumin, salt, pepper and cayenne. Mash well with a fork or use an electric mixer to blend well. Adjust seasoning to taste.
• Fill a quart-sized zipper bag (one corner cut off) or pastry bag with egg mixture and pipe into egg white halves. Top with crumbled crispy bacon, scallion slices, and a sprinkle of cayenne pepper.
• Serve with extra bacon and scallion toppings.

Notes

Serve any extra egg/avocado filling as a tasty dip with tortilla chips.

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