Guacamole and Bacon Deviled Eggs
Guacamole and Bacon Deviled Eggs
Directions
- Cut the eggs in half removing the yolk. Place the yolks in a bowl. Carefully using a paring knife cut a flat area on the bottom of each egg white half. So that they are stable on a plate.
- In a food processor puree guacamole and egg yolks until smooth. You can scoop this mixture into the egg white halves of pipe the mixture using a pastry bag with star tip.
- Garnish with crumbled apple wood bacon then serve.
Ingredients
- 16 ea Nature's Best Dairy® Egg(s), hard boiled, peeled
- 1/2 cup Contigo® western style guacamole
- 1/4 lb Ridgecrest® Bacon, Applewood Slice(s), cooked and crumbled
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
