Recently, my husband and I went to a great restaurant (
Z Grille, in St Petersburg, FL) that has a daily deviled eggs special. We tried a bacon avocado deviled egg that was out of this world good. After returning home, I decided to try to replicate it.
My version is pretty good - not as good as the ones we had at Z Grille, but still good.
Bacon Avocado Deviled Eggs
6 eggs, boiled and peeled (only three of the yolks)
1 ripe avocado
1 Tablespoon finely diced cilantro
1 clove garlic, minced
a few drops of cooled bacon grease
1/2 small lemon, juiced
1 squirt deli mustard
healthy dash of paprika
3 slices of smokey bacon, diced and nicely browned
Dice bacon then cook over med heat until crisp. Drain on paper towels. After cooled, crumble.
In a mixing bowl, combine three of the cooled, cooked yolks, avocado, cilantro, garlic, bacon grease, lemon juice, mustard and paprika. Use a fork to mash the avocado and yolks up until mostly smooth. Add in the crumbled bacon, leaving just a little aside to sprinkle on top.
Fill the eggs and then top with remaining bacon. You can also decorate with extra cilantro and/or paprika.
