Bacon and Avocado Topped Deviled Eggs {Holiday Recipe Club: Easter!}

Whoa there, it's been some time since I've posted a recipe. I'm sorry! I hate myself for it. Ok that's taking it a bit far, but I do feel guilt over it. I just can't find as much time to post recipes and take natural light photos. Not to mention I still haven't learned how to use my new dslr. Which isn't really new anymore because I've had it since December and my lens since January or February. Anybody wanna come to my house and give me a personal dslr lesson? Anyone?

I did find the time to participate in this month's Holiday Recipe Club challenge for Easter, and we had to make something using one or more of these three ingredients: spinach, carrots, or eggs. I chose eggs, cuz it's Easter duh. And what goes perfect with Easter?

Yep. Deviled eggs.

Not just any deviled eggs. Deviled eggs topped with two of my favorite things: bacon and avocado. Say what?! Yes, you read that right. 

(I changed the name so that people wouldn't be mistaken that these were deviled eggs filled with an avocado mixture, because I've seen recipes like that. These are just normal deviled eggs topped with bacon and avocado). 

Bacon and Avocado Topped Deviled Eggs

slightly adapted from Lady Behind the Curtain

• 6 eggs
• 3 slices of thick-cut or center-cut bacon, chopped
• 1/4 cup mayo
• 1/2 tablespoon dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 1/2 of an avocado, sliced or diced
• 2 teaspoon lemon juice
• salt and pepper to top

Place eggs in a single layer in a 4-quart pot. Add enough cold water to cover the eggs by at least an inch. Bring to a boil over high heat. Remove from heat, cover, and let sit for 12-15 minutes. Drain. Run cold water over the eggs until cool enough to touch. Peel eggs and slice in half lengthwise. Remove yolks and place in a medium bowl. Set whites aside.

Meanwhile, in a skillet, cook bacon over low-medium heat until crisp. Drain grease; set aside. In a bowl, mash egg yolks with a fork. Add mayo, mustard, and 1/8 teaspoon black pepper. Stir to mix. 

Cut avocado into 12 equal pieces; toss with lemon juice. Pipe or spoon egg yolk mixture into egg whites halves. Top with an avocado piece and bacon piece(s). Sprinkle with additional salt and pepper if desired.

Cover and chill up to 4 hours. Makes 12.

Printable Recipe

Definitely top them with larger pieces of bacon and avocado though, like Sheryl did. What was I thinking depriving those deviled eggs of more bacon and avocado? I was trying to make mine all pretty for the camera, but afterwards I topped them with more bacon and avocado pieces. I love the crunch from the bacon and the added flavor from the avocados. I've already thought about making them again this week. Yep, that soon.

These deviled eggs would be perfect to take to an Easter gathering or if you're staying home, make some for the fam! I just may whip some up to take to my mama's house this weekend. I'm sure she'd appreciate some help with the menu.

Oh, and you can always make these when it's not Easter time. You know, pretty much any time of day and for any occasion. Or lack of an occasion. 

Basically, just make em. K? Thanks.

Linking up here.

Peace, and bacon grease!