Little Green Eggs and Ham Devils

These little deviled eggs are filled with a spicy green avocado and egg yolk filling, and topped with paprika bacon.

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12 eggs

6 slices bacon

3 avocados - halved, pitted, and mashed

1 tablespoon lemon juice

1 1/2 teaspoons cayenne pepper

1/2 garlic clove, minced

salt and pepper to taste

1 1/2 teaspoons paprika

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.

Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.

Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.

Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.

Little Green Eggs and Ham Devils

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