Our good friend is the head chef for a popular restaurant. 2 years ago they gave us this Deviled Egg recipe her restaurant uses. When Easter came, I decided to experiment with it. When my family tasted it, they lost their sh*t. I made 2 dozen of these things and they were all gone within 10 minutes. I only got to eat one. Savages.
5 slices bacon diced
12 large eggs
4 tablespoons of mayo or sour cream (optional)
2 avocados, halved, seeded, and peeled
4 tablespoons chopped fresh cilantro
2 tablespoon freshly squeezed lemon juice
4 tablespoons chopped fresh chives
Zest of 2 lemon
Bald Buck Seasoning. Use Slow Burn for Spicy or Bold Taste for non-spicy.
- Place eggs in a large pot. Add cold water until it is about an inch above the eggs. Bring water to a boil and then let the eggs cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-12 minutes.
- Heat a large skillet over medium-high heat. Add the bacon and cook until brown and crispy. Usually takes about 6-8 minutes. Transfer to a paper towel-lined plate, and then set aside. Once cooled, crumble the bacon to a garnish size.
- Drain the eggs well and let them cool. Next, peel and cut the eggs in half lengthwise. Be sure to keep the yolks.
- In a bowl, mash the yolks and avocado together with a fork until chunky. Stir in cilantro, lemon juice, mayo or sour cream (optional) and lemon zest. Then mix in your Bald Buck seasoning to taste. This will act as your salt so be mindful of how much you use.
- Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, then top with bacon. Garnish with chives, a little black pepper, and more Bald Buck seasoning to taste.
- You can serve these immediately or cover, refrigerate and serve later. Enjoy!