Description
Between Easter and the end of Summer, our family has deviled eggs too many times to count. But, I get bored of the same old mayo/pickle relish/egg yolk filling. My solution? A remix of the classic deviled egg into something jazzy: Avocado Bacon Ranch Deviled Eggs.
Ingredients
Scale
- 12 Eggs (hard-boiled, cooled and peeled)
- 1 avocado
- 1 teaspoon lemon juice
- 1/4 cup mayonnaise
- 2 teaspoons Hidden Valley Ranch Salad Dressing & Seasoning Mix
- 1/4 cup finely chopped bacon (plus additional for garnish)
- Salt & pepper (to taste)
- Directions
Instructions
- Cut hard-boiled eggs in half lengthwise. Carefully remove the yolks from the whites of the eggs and place yolks into a bowl. Place egg whites, cut side up, on a plate. Mash up yolks with a fork.
- Scoop the avocado out of the skin and place avocado into a separate small bowl (discard pit and skins). Mashed up avocado with a fork and stir in lemon juice.
- Mix avocado into the egg yolks. Mix in mayonnaise, Hidden Valley Ranch Salad Dressing & Seasoning Mix, and bacon. Season with salt and pepper, if desired.
- Spoon and divide mixture into the egg whites (into the area where the egg yolk was previously). For easier filling, you may wish to fill a zipper-style plastic bag with the filling and snip off a tiny bit of one corner to dispense the filling from. A pastry bag with tip can also be used, if you wish. Top the mixture in each egg with a small piece of bacon.
- Category: Appetizer
- Cuisine: American
