Bacon-Avocado Caesar Deviled Eggs

Not my recipe but too go not to share!

Ingredients:

Eggs

• 2 eggs

• 1 tablespoon Bulletproof mayonnaise (recipe below)

• 1/4 teaspoon of dijon mustard

• 1/8 squeezed lemon

• 1/4 teaspoon garlic powder (optional; omit if you’re sensitive to garlic)

• 1/8 teaspoon Himalayan pink salt

• 1/8 teaspoon smoked paprika

  
  

Bacon-Avocado Filling

• 1/4 avocado

• 1 piece of pastured bacon

  
  

Bulletproof Mayonnaise

• 1 large egg

• 1 cup extra virgin olive oil

• 2 to 3 tsp. fresh lemon or lime juice

• 1 pinch of sea salt

  
  

Instructions for Filling:

1. Chop bacon and avocado into 1/4-inch pieces.

2. Add bacon to pan over medium heat, cook for 3 minutes or until browned.

3. Add avocado and reduce heat to low, cooking for another 3 minutes.

   
   

Instructions for Eggs:

1. Bring 2 quarts of water to boil. Reduce heat to low, then add the eggs and cook for 8 minutes. (Alternatively, you can use an instant pot. Add 1 inch of water to the bottom of the pot, place the rack into the pot with the eggs on top, and set to 3 minutes on manual.)

2. Place cooked eggs in ice water for 3 minutes and then peel and cut in half, lengthwise.

3. Gently remove the yolk from the sliced eggs and add to a food processor along with mayonnaise, mustard, lemon, garlic powder, and salt, and run processor until mixture is smooth.

4. Gently spoon bacon-avocado filling into the egg white. Using a spoon, piping bag or resealable plastic bag with a corner snipped, top with Caesar egg yolk mixture and dust with smoked paprika.