Bacon Avocado Deviled Eggs

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.

Avocado, Tomato, and Heart of Palm Salad

• 
  

  

  
  

  This is a delicious, easy to prepare salad. It's a little spicy so if that's not your thing, you can omit the chipotle powder. This is great on its own or over a nice piece of baked chicken (or meat of your choice).
  
  Juice of 1 med lemon
  1 tsp white vinegar (optional)
  1 tsp salt
  1 tsp sugar
  1 tsp chipotle powder
  ½ tsp ground black pepper
  ½ large red onion, diced
  ½ c finely chopped cilantro
  2 med roma tomatoes, diced
  2 large ripe avocados, diced
  5 stalks Hearts of palm (or one large jar), thinly sliced
  1 med lime

  Whisk first 6 ingredients together until spices dissolve. Add everything else except the lime. Lastly, squeeze the lime juice into the bowl and fold the mix together.
  
  That's all there is to it.

  
  

A couple great recipes from our Memorial Day barbecue

We decided to do a barbecue for Memorial Day, as it was also my last weekend with my family before heading home to Rio.  Since all the meat would be prepared by my father, the master griller, I chose a couple side dishes to make.  I made a delicious salad with pears, gorgonzola, blueberries and candied pecans and I also made a yummy bowl of guacamole.  They were both big hits (if I do say so myself).

For the salad, I made the dressing and candied pecans the day before, just to cut down on time on Memorial Day.

Mixed Greens with Pears, Gorgonzola, Blueberries and Candied Pecans

Baby Spinach and Mixed Greens
3 pears, chopped
6 oz Gorgonzola Cheese crumbled
1 small container of fresh blueberries
1 avocado, peeled and diced
1/2 med red onion, chopped
1/2c dried cranberries
1/2 cup pecans (I actually made used a cup of pecans and 1/2c sugar but had a ton left over)
1/4 cup white sugar
1/3 cup olive oil
6 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon yellow mustard (dijon would also be good)
1 clove minced garlic
1 teaspoon salt
ground black pepper


In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper, sprayed with Pam. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, sugar, mustard, garlic, salt, and pepper.
In a large serving bowl, mix all ingredients except the avocado and pecans. Pour dressing over salad, mix well, gently add avocado and pecans and serve.

This guacamole recipe is my absolute favorite!  I got the recipe from a guy I used to work with many years ago.  This is the only guacamole recipe that I use. I love to serve it with jalapeño chips for a nice kick.


Juice of 1 med lemon
1 tsp salt
1 tsp sugar
1 tsp chipotle powder
½ tsp ground black pepper
½ large red onion
½ c finely chopped cilantro
2 med green onions
3 med roma tomatoes
3 large ripe avocados
1 med lime
Whisk first 5 ingredients together until spices dissolve. Chop red onion and add to mix, along with the cilantro. Mince the green onions and add it to the mix, along with the tomatoes. Peel the avocados and use fork to soften/smash them up a little. Squeeze lime juice into bowl and fold the mix together. Don’t over mix! Salt and Pepper to taste and then chill for at least an hour.

This makes a nice, chunky, slightly spicy guacamole that is highly addictive!  Enjoy!