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"Little Green Devils" Deviled Eggs

This recipe reimagines classic deviled eggs with a vibrant "little green devil" twist. Creamy avocado and crispy bacon are blended with egg yolks, Dijon, and lime juice, then piped into egg white halves. Finished with a hint of cayenne and a unique cherry tomato-feta garnish, these make a refreshing and flavorful starter.
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Servings: 16 people
Course: lunch/dinner
Cuisine: Mexican
Calories: 1725.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 hard boiled eggs - use your own best method - sliced lengthwise and the yolks removed
  • 4 strips very crispy bacon finely crumbled
  • 1 ripe avocado chopped in medium chunks
  • 2 teaspoons Dijon mustard
  • 4 teaspoons mayonnaise
  • 4 teaspoons fresh lime juice
  • 4 dashes cayenne pepper plus more for decorating the deviled eggs
  • sea salt and ground pepper to taste
  • 8 cherry tomatoes; halved crosswise
  • 16 small pieces of crumbled feta or blue cheese to fill the tomato halves

Equipment

  • 1 Mixing Bowl
  • 1 Fork (for mashing)
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Small Spoon (or piping bag for presentation)

Method
 

  1. Slice hard-boiled eggs lengthwise and carefully remove the yolks into a mixing bowl.
  2. Add chopped avocado, Dijon mustard, mayonnaise, fresh lime juice, and 4 dashes of cayenne pepper to the yolks.
  3. Mash the mixture thoroughly with a fork until smooth, then season with sea salt and ground pepper to taste.
  4. Fold in the finely crumbled, very crispy bacon into the avocado-yolk mixture.
  5. Evenly distribute the prepared mixture into the empty hard-boiled egg white halves using a small spoon or piping bag.
  6. Prepare the garnish by halving the cherry tomatoes crosswise.
  7. Fill each tomato half with a small piece of crumbled feta or blue cheese.
  8. Carefully place one cheese-stuffed tomato half on top of each filled deviled egg.
  9. Lightly dust the finished deviled eggs with additional cayenne pepper for decoration and a hint of spice.
  10. Arrange on a serving platter and serve chilled.

Notes

For perfectly cooked hard-boiled eggs, use your preferred method and cool them immediately in an ice bath to prevent the green ring and make peeling easier. Ensure the avocado is perfectly ripe for a creamy, smooth texture in the filling. A touch more lime juice can help prevent browning if preparing in advance. The crispy bacon provides a crucial textural contrast, so ensure it's rendered very crisp. Adjust cayenne to taste for a subtle 'devilish' kick, balancing the richness of the avocado and egg. For an elegant presentation, use a piping bag with a star tip to fill the egg whites.