Avocado & Bacon Deviled Eggs
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Makes 12 eggs

6 hard-boiled eggs
1 ripe avocado, diced
1 tablespoon mayo
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
1/8 teaspoon salt
2 slices bacon cooked crispy, crumbled

First you will need to hard-boil 6 eggs. Slice the hard-boiled eggs in half and remove the yolks from the centers. Place all the yolks in a mixing bowl and add the diced avocado, mayonnaise, lemon juice, garlic powder, crushed red pepper, black pepper and salt. Mix all of the ingredients together with a fork until well combined. Divide the avocado mixture and use a small scoop to place back into the centers of the hard-boiled eggs. Keep the deviled eggs in the refrigerator until ready to serve. Top each deviled egg with crumbled bacon just before serving.

To make hard-boiled eggs on the stove, place the eggs in a single layer at the bottom of a heavy saucepan and cover them with water. You don’t need more than an inch or two of water on the top of the eggs. Adding a teaspoon of salt to the water will help to prevent cracking and make the eggs easier to peel. Turn the heat to high and bring the water to a full boil. Turn off the heat, leave the pan on the burner, put a lid on it and let them sit for 12 minutes. Drain the water and run cold water over the eggs to cool them quickly and prevent further cooking. Store them in the fridge until you are ready to peel them.

This recipe is shared March 22-26, 2021
on Bristol Broadcasting Group's
NewsTALK 94.3 FM and AM 570 WKYX
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes or place your order for curbside pick-up online at:

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Published 11:45 PM, Sunday Mar. 21, 2021
Updated 11:48 PM, Sunday Mar. 21, 2021



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