Green Eggs with a Twist: Avocado Deviled Eggs

Ingredients

• 6 large eggs
• 1 ripe avocado
• 1 tablespoon lemon juice
• 1/4 teaspoon salt






• 1/8 teaspoon garlic powder
• 1 tablespoon Greek yogurt or sour cream
• 2 slices bacon, chopped (optional)
• Chopped chives








• Smoked paprika or regular paprika (optional)

Instructions

1. Hard boil the eggs:
   
   Bring a pot of water to a gentle boil, add the eggs, and simmer for 8-9 minutes. Transfer to an ice bath and crack the shells.
2. Prepare the eggs: Cut the eggs in half, scoop out the yolks, and arrange the whites on a plate.
3. Make the filling: Mash the yolks with the avocado, lemon juice, salt, garlic powder, and Greek yogurt.
4. Season and fill: Taste and adjust seasonings. Spoon or pipe the filling into the egg whites.
5. Garnish: Stick a piece of bacon into each egg, sprinkle with chives and paprika (if desired).

Variations

• Spicy: Add cayenne or sriracha to the filling.
• Guacamole: Use lime juice instead of lemon, add minced jalapeño, and garnish with cilantro.
  
  
• Wasabi: Add wasabi to the avocado filling.

Tips

• Don’t skip the cold water bath for the eggs, as it makes them easier to peel.
• Mash the filling well if piping it to avoid clogging the tip.
• Use a small cookie dough scoop for spooning the filling for a more even distribution.

Storage

• Avocado deviled eggs don’t store well, as the avocado will brown. Store leftovers by gently pressing plastic wrap over them to limit air exposure.