Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 1/2 medium ripe avocado
- 2 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika, plus more for garnish
- 3 strips cooked bacon, finely chopped
- 1 tablespoon finely chopped fresh chives
Instructions
- Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the whites cut-side up on a serving plate.
- Add the avocado, mayonnaise, lemon juice, Dijon mustard, salt, black pepper, and smoked paprika to the yolks. Mash until completely smooth. Taste and adjust the salt or lemon juice.
- Fold half of the chopped bacon and half of the chives into the filling. Transfer the mixture to a piping bag fitted with a wide tip, or to a zip-top bag with one corner cut off.
- Pipe or spoon the avocado filling evenly into the 12 egg-white halves.
- Top with the remaining bacon and chives and add a light dusting of smoked paprika. Serve immediately or cover and refrigerate until needed.
Notes
- Use a ripe avocado and mash the filling thoroughly for the smoothest texture.
- Lemon juice slows browning, but the eggs have their best color when assembled within a few hours of serving.
- Check the current labels on bacon, mayonnaise, and Dijon mustard when a specific carbohydrate or gluten-free requirement matters.
- Keep refrigerated at 40°F or below and use within 3 to 4 days. Do not leave at room temperature for more than 2 hours, or 1 hour above 90°F.
- Nutrition values are intentionally omitted because bacon, mayonnaise, egg size, avocado size, and serving portions vary.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: American
- Diet: Keto