Gucamole Deviled Eggs with Bacon!
If I had to list my top 10 favorite food, deviled eggs would definitely be on that list! Here is a quick recipe I like to make for breakfast, inspired by Mark's Daily Apple's Fat Guacamole Devils. I doubled the recipe (since what are you going to do with that other half of the avocado before it turns brown) and added bacon and tomatoes. I usually eat half for breakfast and then combine everything into one big mixture to bring to work.
Another random off-topic note: I updated my post on blister-free pull-ups. Anyway, on to the recipe!
Another random off-topic note: I updated my post on blister-free pull-ups. Anyway, on to the recipe!
- 4 Hard Boiled Eggs
- 1 Avocado
- 2 Tsp Hot Sauce
- 1 Tsp Lime Juice
- 2-4 Slices of Nitrate and Nitrite free Bacon
- 1 Small to Medium-sized Tomato, chopped
- Salt and Pepper
Instructions:
- Gather all ingredients. Chop up the tomato. Start cooking the bacon.
- While the bacon is cooking, peel and halve the eggs. Spoon the yolks into a bowl. Add the avocado, tomato, lime juice, hot sauce, salt and pepper.
2. Pre-mashed. - Mash the ingredients in the bowl.
3. Mashed. - Fill the egg white halves with the mixture. Add the bacon. You can add the bacon before or after filling the egg white halves. I like them warm so I do it afterwards.
- Serve and enjoy!
4. Paleo deviled eggs! - Instead of halving the egg, you can just throw in the entire egg to the mixture and eat it like that. I often do this since transporting deviled eggs can be a mess.
5. When bringing them to work, I like to mash up all the ingredients, including the egg whites.
