Would you eat them at the fair? Would you eat them in a chair? These deviled eggs can be eaten anywhere! You don’t have to be Sam-I-Am to appreciate the beautiful green color of these tasty guacamole stuffed treats. Unlike traditional deviled eggs, this appetizer is made without mayonnaise or mustard; instead, avocado and yogurt are combined with the yolks to create a yummy, eye-catching filling. Top with bacon and you have the perfect dish for your next get-together.
Ingredients
6 eggs
1 avocado
1 slice bacon
3 Tbsp. plain Greek yogurt
2 Tbsp. juice from a jar of pickles
1 tsp. honey
1/2 tsp. truffle salt
1/2 tsp. black pepper
1/2 tsp. paprika
Chives, chopped
Directions
- In medium pot, bring water to a boil. Carefully add eggs and boil for 13 minutes. Remove eggs and let cool.
- In skillet, add bacon; cook until crispy. Chop into small pieces.
- Slice eggs horizontally. In medium bowl, combine yolks with avocado, salt, pepper, honey, pickle juice and yogurt. Mash together well.
- Spoon mixture into each egg white. Sprinkle with paprika and top with chives and bacon.
