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Stuffed Eggs with Bacon-Avocado Filling – vegetarian recipe
Stav Kogan

Stuffed Eggs with Bacon-Avocado Filling

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Servings: 4 servings
Calories: 342
Ingredients Method Nutrition

Ingredients
  

  • 2 large Eggs eggs, hard-boiled (4 oz / 114g)
  • 1 tbsp (0.5 oz / 14g) Mayonnaise
  • 0.25 tsp (0.04 oz / 1.2g) Mustard
  • Lemon Juice: Freshly squeezed from 0.125 of a lemon, about 1 tbsp. (0.5 oz / 15g)
  • 0.25 tsp (0.02 oz / 0.7g) Garlic Powder
  • 0.125 tsp (0.01 oz / 0.3g) Salt
  • 0.125 tsp (0.01 oz / 0.3g) Smoked Paprika
  • 0.25 cup Avocado diced (1.3 oz / 37g)
  • 2 slices Bacon , chopped into 16 small pieces (0.5 oz / 14g)
  • Scoop the smooth mayonnaise mixture evenly into the hollowed-out whites of the egg halves.
  • The Perfect Peel: Drop your freshly boiled eggs directly into an ice water bath for 5 minutes. This shocks the egg and pulls the membrane away from the shell, guaranteeing a smooth, effortless peel without tearing the egg whites.
  • Manage the Bacon Fat: After frying the bacon for the initial 3 minutes, drain off the excess rendered fat from the skillet before adding your avocado. A little grease adds flavor, but too much will make your topping soggy.
  • Pipe for a Professional Look: Instead of spooning the yolk and mayonnaise mixture into the egg whites, scoop it into a zip-top sandwich bag. Snip off a small bottom corner and pipe the filling into the eggs. It is faster, cleaner, and looks like it came straight out of a restaurant kitchen.
  • Play with Temperatures: While traditional deviled eggs are served strictly cold, these are incredible when served immediately. The contrast between the cool, creamy egg base and the warm, freshly fried bacon-avocado topping is fantastic.

Method
 

  1. Fry the chopped bacon (0. 5 oz / 14g) in a skillet over medium heat for exactly 3 minutes until it begins to crisp.
  2. Add the diced avocado (1. 3 oz / 37g) to the skillet, lower the heat, and fry for an additional 3 minutes alongside the bacon.
  3. Slice the 2 boiled eggs (4 oz / 114g) in half lengthwise and carefully scoop out the cooked yolks into a separate, clean bowl.
  4. Combine the egg yolks, 1 tbsp. (0. 5 oz / 14g) mayonnaise, 0. 25 tsp. (0. 04 oz / 1. 2g) mustard, 1 tbsp. (0. 5 oz / 15g) lemon juice, 0. 25 tsp. (0. 02 oz / 0. 7g) garlic powder, and 0. 125 tsp. (0. 01 oz / 0. 3g) salt in the bowl, stirring well until the mixture is completely smooth.
  5. Top each filled egg with the warm bacon and avocado mixture, then finish by sprinkling 0. 125 tsp. (0. 01 oz / 0. 3g) smoked paprika over the top before serving.

Nutrition

Calories: 342kcalCarbohydrates: 6gProtein: 16gFat: 30g

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