TANGY AVOCADO DEVILED EGGS

Easter just can't happen without deviled eggs.  My mom and grandmothers all make amazing deviled eggs, which are quite simple: egg, mayo, salt and pepper.  sometimes topped with capers or olives.  As much as I love them, I can't bring myself to attempt homemade maybe again (yet), so I had to do something different.  Here they are, Tangy Avocado Stuffed Eggs.

INGREDIENTS:

12 eggs

2 avocados

juice from 2 - 3 limes

2 tsp garlic powder

1tbsp white or red wine vinegar

1/4 cup water or more as need to thin out to the consistency you like

4 slices crisp bacon, chopped

salt & pepper to taste

paprika for topping

DIRECTIONS:

Hard boil your eggs.  I actually bake mine in a muffin tin at 325 for 30 minutes.  Less work and they come out perfect every time.  Allow to cool, I always let mine over night.  You know, just in case :)

In your food processor, combine all other ingredients except the bacon and paprika.  Blend until smooth.

When eggs are cool, remove yolks, combine in a bowl with the avocado puree, and mash it all up.  fill egg whites with the avocado/egg filling.  Top each egg with bacon and a sprinkle of paprika.

ENJOY!